Jamaican Jerk Seasoning

A Caribbean jerk blend built on allspice, with thyme, chilli, black pepper, garlic and cinnamon. Allspice is the signature note, reading as clove, cinnamon and pepper all at once, and the crushed chilli supplies the heat.

Cumin and paprika provide a smoky, earthy foundation, cloves and nutmeg add sweet-spiced complexity, crushed chilli brings the fiery kick, parsley and thyme the herbal freshness, and garlic and onion round the mix out with savoury depth.

How to use it

Use it to marinate chicken, pork, seafood or tofu, and to season grilled vegetables and stews. It works as a dry rub, or better as a wet marinade slackened with oil and citrus. Technique tip: for a wet jerk, blend two tablespoons of the seasoning with lime juice and oil, and score the meat before marinating so the paste reaches past the skin. Jerk flavour that sits only on the surface burns off over a hot grill.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Jerk Spice Blend, Caribbean Jerk Seasoning, Island Spice Mix, Jamaican Grill Rub, Reggae Rub