Jamaican Jerk Seasoning
Make delicious Jamaican-style chicken and seafood BBQ with our Jamaican Jerk Seasoning, a sweet and spicy blend that highlights the heat of Scotch bonnet chilies. This blend can be used as a dry rub or turned into a wet marinade - though it's tasty sprinkled on popcorn, too!
INGREDIENTS: Organic brown sugar, sea salt, organic garlic, organic spices, chiles, cinnamon, peppers, scotch bonnet chilies, thyme.
SPICY TRIVIA: The term jerk is believed to have evolved from the word charqui, a Spanish term for jerked or dried meat, a technique of "jerking" or jabbing holes in the meat so seasoning or marinade can be absorbed more easily.
Glass jars: 1.75 inches x 4 inches. Come with sifter cap.
Resealable bulk bags: 8 oz and 1 pound options come in a resealable stand-up bag that's easy to open and close. Both come with directions for how to pop popcorn on the stove top.
How To Use: For a dry rub: Use 1 Tbsp per pound of meat, or 1/2 Tbsp per pound of vegetables. For a wet rub: Use 1 to 2 Tbsp of seasoning with a bit of neutral tasting oil or other liquid, and mix together to create a thick paste. To make into a sauce or dip: Use 1 Tbsp for every 1/2 cup of liquid. Get more recipe ideas here.
SHELF LIFE: Two years from purchase.
STORAGE: Please keep stored in a cool, dark and dry location.