• Sprinkle to Taste !!!

• Great for Chicken, Fish, Pork or any meal youchoose the great taste of Jamaican Jerk.

• Quality Since 1922

Use as a dry rub on beef, chicken, pork or seafood.   Sprinkle it in your bowl of chicken soup.  Or just shake some on for that extra flavor at the table.

Jerk vendors in places like Boston Bay, Jamaica, loyally guard sacred family recipes passed on from generation to generation. But at the heart of their formulas lie three essential spices, a holy trinity for jerk maestros.

Scotch Bonnet Pepper

Scotch Bonnet Pepper Shaped like a Scottish tam or hat, the fiery scotch bonnet pepper ranks extremely high on Scovilles hotness scale. It burns at least three times hotter than cayenne pepper, and has at least 50 times more kick than jalapenos. Grown in Jamaica, the scotch bonnet is related to the habanero chile, and ranges in color from green, yellow, orange and red. It is an essential ingredient in jerk foods, adding its own unique flavor and spiciness.

Pimento Berry or Allspice

A necessity in jerk cooking, the berry of the evergreen pimento tree is indigenous to the Caribbean. When dried, the berries are dark browni, almost black, and resemble peppercorns. Grind the pimento berries for a flavor that resembles a combination of nutmegi, cinnamon, pepper and cloves.

Thyme

This popular aromatic herb is a must-have in jerk seasoning. Thyme retains much of its flavour when dried, so Jamaicans often rub the meat with dried thyme leaves. As the meat is slow cooked, the thyme is allowed adequate time for its oil to be released.