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Fauzia’s Jerk Seasoning $13.95

If you’re an NYC native, you might have gotten a taste of Fauzia Abdur-Rahman’s mouth-watering Caribbean fare from her food truck posted up at East 161st Street and Concourse Village West.

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.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.

HOW TO USE

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.

Kitchen Notes

Refrigerate after opening; stir well.

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