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The ground scotch bonnet chiles in this blend register around 250,000 scoville heat units, 10 times hotter than a jalapeno, which is why we only put a few ounces into our 16 lb. batch! Scotch bonnet chiles are commonly used in Jamaican cuisine, for good reason!

Toasted onion, salt, allspice, garlic, sugar,  Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage and scotch bonnet chiles.

Residents of this severe climate eat hot food to induce sweating, which cools the body. Most people think of chicken when they hear Jamaican Jerk, but this blend is good on ribs, pork, shrimp and steak.  To serve 4-6; mix 6-9 tbsp. spice with 3 tbsp. olive oil, 3 tbsp. soy sauce, 6 tbsp. vinegar, 6 tbsp. o.j. and 4 tbsp. lime juice. Marinate 4-12 hrs.

"I'm a huge fan of your spice blends. The Jamaican Jerk Seasoning is a huge hit at parties and I keep trying different blends and love everything so far. Keep up the good work."
- Tim R. of King of Prussia, PA