Island Crown Jerk Seasoning

Warm allspice, thyme and black pepper with chile heat, garlic, onion and a lightly sweet aromatic finish.

Jerk is more than a dry spice blend: smoke, cooking method and the finished meal matter too. This seasoning gives an allspice-and-herb direction that suits both proteins and vegetables. Keep the first dose modest so the warm spice does not overwhelm the food.

Chicken, pork, shrimp, tofu, mushrooms, cauliflower, grilled corn, sweet potatoes and roasted vegetables.

1/2–1 teaspoon per pound of food.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss 1 pound sweet potatoes with oil and 1 teaspoon seasoning. Roast at 400°F until tender. Serve with rice, beans and a fresh pineapple or cucumber side, using lime to balance the warm, chile-led finish.

Jerk belongs to Jamaican cooking and combines seasoning with a cooking tradition. Using a jerk-inspired dry blend is one part of that flavor experience; it does not reproduce the entire preparation, fuel or cooking method on its own.

Jerk: Jamaican cooking tradition

Ingredients: Ground allspice, Dried thyme–oregano–marjoram blend, Garlic powder, Onion powder, Ground black pepper, Cayenne pepper, Ground ginger, Ground cinnamon, Ground nutmeg, Ground clove, Fine salt.

Check the physical package ingredient and allergen statement before use, especially if you have a food allergy or sensitivity.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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