Originally hailing from Africa, jerk is a traditional grilling seasoning that gained popularity in Jamaica and across the Caribbean. Jerk can take a few different forms—from dry rubs to wet pastes—but this one is a wonderful sauce that’s just as good poured into a marinade as it is drizzled on top of any grilled meat or shrimp. We already have an African-style jerk paste we enjoy in store, so we set out to find our perfect Jamaican-style jerk seasoning. After tasting five different ones, this one was the surefire winner. It’s flavor is natural and fresh, with aromatic thyme, zesty lime and warming allspice at the forefront. A good hit of heat from habanero is welcome, but not overpowering.
Its menu changes frequently, but the Kingston, Jamaica native’s jerk is a popular staple. She carefully refined the recipe for the Jamaican jerk sauce with her mother over 24 years before settling on this blend, which compliments the heat and taste of traditional Jamaican charcoal grill cooking.
We test everything we sell. Here’s how we’d use this.
Both as a finishing sauce or marinade, use this on all things grilled—chicken, beef, shrimp, scallops—even on roasted veggies. We especially love how it caramelizes on onions. We also love pouring a glug into a simple medley or rice and beans to give it some heat and complexity.
Refrigerate after opening; stir well.
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