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Jamaican Jerk Seasoning, Extra Hot

We meticulously handcraft this spicy blend from toasted onion, salt, garlic, sugar, allspice, Mediterranean thyme, habanero chiles, chives, black pepper, nutmeg, Saigon cinnamon and sage. Please note that the ground habanero chiles in this blend register around 250,000 scoville heat units, which is 10 times hotter than a jalapeno. This version is about 3 times hotter then our regular Jamaican Jerk blend.

Ingredients:
Toasted onion, salt, garlic, sugar, allspice, Mediterranean thyme, habanero chiles, chives, black pepper, nutmeg, Saigon cinnamon and sage

Habanero pepper is a common ingredient in Jamaican cuisine and for good reason. Residents of this severely hot area eat hot food to induce sweating which actually cools the body. Do use some caution with this blend; if you don’t like it hot, this one’s not for you. Most people think of chicken when they hear Jamaican jerk, but this blend is also good on beef, pork, shrimp, seitan or tofu. Jerk Marinade - Mix 6-8 tbsp. Jerk spice with 3 tbsp. olive oil, 3 tbsp. soy sauce, 6 tbsp. apple cider vinegar, 6 tbsp. orange juice and 4 tbsp. lime juice. This makes enough marinade for about 2 pounds of protein. Marinate for up to 12 hours.

Purchase in bags:

2 oz.

bag

$3.25

4 oz.

bag

$5.30

8 oz.

bag

$8.55

16 oz.

bag

$14.80

Purchase in bottles:

Small glass
(net 1.60 oz)

$3.85

Medium glass
(net 2.75 oz)

$5.10

Large glass Our new large glass bottles hold 12 fluid ounces which is 3 times the volume of our medium bottles.
(net 9.40 oz)

$10.10

Purchase bottle refills (in bags):

Small glass refill
(net 1.60 oz)

$2.80

Medium glass refill
(net 2.75 oz)

$4.05

Large glass refill
(net 9.40 oz)

$8.85




“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. Perfect as is!

-Marie D. of Dickson City, PA