A perfect balance of Allspice and Habanerro peppers. “Jerk” is a Jamaican style of cooking where the meat is generously rubbed in Jerk spice, marinated with lime and cooked over an open fire. Although this has a lot of heat, it has many levels of flavor created by the mix spices, garlic, onion, cinnamon and nutmeg to name a few.
💡 Tips
When using hot chiles, or spices that contain a lot of chiles, be careful to use gloves, as the oil will stay on your hands.
👍 Us
We use this as a dry rub. The first taste is fruity, and just when you think it isn’t hot enough….the heat will creep up on you.
👨🍳 Insight
If you want a “true jerk”, we suggest making a marinade. A couple tablespoons of our Jerk blend, lemon juice from one lemon (not too much as it could cut down on the heat), 1 tablespoon of soy sauce and oil. Depending on your taste, you can add vinegar or sugar. Marinate for at least 4 hours for the flavour to cling to the surface. Overnight is best as the soy sauce will then help keep the meat moist while cooking.
Ingredient : brown sugar, black sugar, allspice, garlic, chiles, clove, ginger, thyme, salt, nutmeg, onion flake
🍴 Shaker lid is only for certain blends that are finer. We suggest pouring spices onto your palm and sprinkle the spices onto the food in order to have a better control of amount.
📜 All products are insured with product liability insurance.
