{"title":"WC — Caribbean Fan Pack","description":"\u003cp\u003eIsland heat and Creole soul. Jerk seasoning, thyme, adobo, and Scotch bonnet — the spices behind Haiti's epis, Curaçao's stoba, and Caribbean cooking across the islands.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eIf you cook with garlic-herb green sauce, you already make epis.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"jamaican-culinary-spice-bundle","title":"Badia Jerk Seasoning \u0026 Collard Greens Seasoning Bundle","description":"\u003cp\u003eTwo seasonings that cover the smoky, spiced side of the Caribbean and the slow, savory soul of the American South — a pairing built for grilling season and Sunday supper alike.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJerk Seasoning Jamaican Style, a dry blend of allspice, Scotch bonnet heat, thyme, and warm spices for chicken, pork, and fish. Collard Greens Seasoning, a smoky, savory mix tuned for long-cooked greens, beans, and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub the Jerk into chicken thighs, pork shoulder, or salmon and grill, smoke, or sear hard. While the protein rests, stew collards low and slow with smoked turkey, ham hock, or olive oil and a heavy hand of the Collard Greens Seasoning. Use the same blend in black-eyed peas, butter beans, cabbage, and pot likker. A pinch of jerk in a barbecue sauce or pineapple glaze ties the plate together.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCookouts, weekend braises, and holiday tables where the menu spans Jamaica, the Carolinas, and the Gulf Coast on a single plate.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Caribbean grilling and Southern Sunday supper — jerk chicken, pork, collard greens, and smoked turkey.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101283053931,"sku":"JMB-02","price":9.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaJamaicanSpiceBundle.jpg?v=1748978170"},{"product_id":"thyme-leaves-whole-8-oz","title":"Badia Thyme Leaves Whole, 8 oz","description":"\u003cp\u003eWhole thyme leaves are the small, gray-green leaves of \u003cem\u003eThymus vulgaris\u003c\/em\u003e, dried off the stem and ready to use — earthy, slightly minty, with a resinous backbone that holds up to long cooking. The 8 oz size is built for cooks who run jerk rubs, stew pots, and roasting pans on repeat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Jamaican jerk chicken and pork, Caribbean brown stew chicken, oxtail, curry goat, and rice and peas. Across the Mediterranean, work it into Provençal herb rubs for roast lamb and chicken, tomato-based braises, white bean stews, and za'atar-adjacent blends. Also at home in gumbo, étouffée, clam chowder, beef bourguignon, and roasted root vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThyme is non-negotiable in Jamaican cooking — it goes into nearly every savory pot, from green seasoning to brown stew. In the Mediterranean, it anchors the Provençal kitchen and runs through Greek, Lebanese, and Italian roasts. It's the herb that signals slow cooking and confident seasoning across both cuisines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd whole thyme leaves early in stews and braises so they soften and release oils into the liquid. For roasts, rub them into the meat with salt and oil the night before — the leaves rehydrate against the surface and crisp into the crust.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295440235,"sku":"33844005627","price":7.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005627.jpg?v=1748978395"},{"product_id":"thyme-leaves-0-5-oz","title":"Badia Thyme Leaves, 0.5 oz","description":"\u003cp\u003eWhole thyme leaves are the small, gray-green leaves of \u003cem\u003eThymus vulgaris\u003c\/em\u003e, dried off the stem and ready to use — earthy, slightly minty, with a resinous backbone that holds up to long cooking. The 0.5 oz size keeps a fresh jar within reach for occasional cooks and tight spice drawers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Jamaican jerk chicken and pork, Caribbean brown stew chicken, oxtail, curry goat, and rice and peas. Across the Mediterranean, work it into Provençal herb rubs for roast lamb and chicken, tomato-based braises, white bean stews, and za'atar-adjacent blends. Also at home in gumbo, étouffée, clam chowder, beef bourguignon, and roasted root vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThyme is non-negotiable in Jamaican cooking — it goes into nearly every savory pot, from green seasoning to brown stew. In the Mediterranean, it anchors the Provençal kitchen and runs through Greek, Lebanese, and Italian roasts. It's the herb that signals slow cooking and confident seasoning across both cuisines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd whole thyme leaves early in stews and braises so they soften and release oils into the liquid. For roasts, rub them into the meat with salt and oil the night before — the leaves rehydrate against the surface and crisp into the crust.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295538539,"sku":"33844002091","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002091-1.jpg?v=1748978398"},{"product_id":"allspice-whole-12-oz","title":"Badia Allspice Whole, 12 oz","description":"\u003cp\u003eWhole allspice berries are the cornerstone of Jamaican and broader Caribbean cooking — dried fruit of the pimento tree, native to the islands. The name comes from the flavor: clove, cinnamon, nutmeg, and pepper in a single berry. This 12 oz size is built for cooks who go through allspice by the handful — jerk pit operators, escovitch cooks, and anyone running a regular pot of oxtail.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush into jerk marinade with Scotch bonnet, scallion, thyme, and soy. Drop whole berries into oxtail stew, brown stew chicken, and curry goat. Simmer in escovitch pickle with vinegar, onion, and carrot for fried fish. Steep in pepperpot, sorrel drink, and Jamaican rum punch. Essential in pickling brines for corned beef and the classic British-Caribbean pickling spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePimento is to Jamaican cooking what black pepper is to French — it's in nearly everything savory. Authentic jerk is traditionally smoked over pimento wood and seasoned with pimento berries. The flavor also runs through Belizean, Trinidadian, and Bajan kitchens, plus Middle Eastern baharat and Scandinavian pickling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor jerk, toast the whole berries in a dry pan until fragrant, then crush in a mortar with sea salt before blending into the wet marinade. Toasting unlocks the clove-and-pepper depth that ground allspice can't match.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301469547,"sku":"33844006013","price":16.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844006013.jpg?v=1748978505"},{"product_id":"allspice-whole-0-5-oz","title":"Badia Allspice Whole, 0.5 oz","description":"\u003cp\u003eWhole allspice — pimento berries — is the defining spice of Jamaican and Caribbean cooking. Dried fruit from the pimento tree native to the islands, each berry carries clove, cinnamon, nutmeg, and pepper in one bite. This 0.5 oz size is for the cook who wants the real thing on hand without committing to a bulk jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush into jerk marinade with Scotch bonnet, scallion, and thyme. Drop whole into oxtail stew, brown stew chicken, and curry goat for slow infusion. Simmer in escovitch pickle for fried snapper. Steep in sorrel drink and rum punch. Add to pickling brines for corned beef, beets, and pickled onions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePimento is the soul of Jamaican cooking — traditional jerk is smoked over pimento wood and seasoned with the berries themselves. It also anchors Trinidadian stews, Bajan pudding-and-souse, and the broader pickling traditions of the British Caribbean. Beyond the islands, it shows up in Middle Eastern baharat and Scandinavian glögg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhole berries hold their oils far longer than ground. Toast a teaspoon in a dry pan until fragrant, then crush in a mortar right before using — the aroma will jump out of the bowl.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301633387,"sku":"33844000400","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000400-1.jpg?v=1748978509"},{"product_id":"allspice-ground-2-oz","title":"Badia Allspice Ground Spice, 2 oz","description":"\u003cp\u003eGround allspice is pimento berry milled fine — the same Jamaican spice that defines jerk and oxtail, ready to fold straight into doughs, batters, and rubs without grinding. One spice, four flavors: clove, cinnamon, nutmeg, and pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk into jerk dry rubs for chicken, pork, and fish. Stir into Jamaican beef patty filling, meat loaf, and Swedish meatballs. Bake into carrot cake, spice cake, pumpkin pie, gingerbread, and Caribbean black cake. Season brown stew chicken, curry goat gravy, and rice and peas. Add to mulled cider, mulled wine, and chai blends.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn the Caribbean, allspice is the everyday savory spice — Jamaican cooks reach for it the way others reach for black pepper. Outside the islands, it crosses cleanly into baking and warm-spice traditions: Middle Eastern baharat and kibbeh, Scandinavian meatballs and pickling, British Christmas pudding, and American holiday baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGround allspice loses its top notes faster than whole. Buy what you'll use in a few months, and add it during the last third of cooking in long stews so the clove and pepper notes stay forward instead of cooking off.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301829995,"sku":"33844002190","price":3.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002190.jpg?v=1748978513"},{"product_id":"habanero-hot-sauce-5-2-fl-oz","title":"Badia Habanero Hot Sauce, 5.2 fl oz","description":"\u003cp\u003eHabanero pepper sauce with the fruity, floral heat that defines Caribbean and Yucatecan cooking. Sharp, golden, and ready to pour — no seeding fresh habaneros, no gloves, no blender cleanup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake well. Dash onto finished food for clean heat, or stir into marinades, sauces, and salsas during cooking. A teaspoon into mayo makes an instant habanero aioli; a tablespoon into citrus juice and oil becomes a jerk-style marinade. Start small — the heat builds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCochinita pibil, jerk chicken and pork, fish tacos, ceviche, black beans and rice, grilled pineapple, mango salsa, breakfast eggs, queso fundido, micheladas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFresh habaneros are intense to handle — oils on the skin, fumes in the kitchen, unpredictable heat from pepper to pepper. The 5.2 fl oz bottle delivers consistent burn with the fruit notes intact, dashable from the table, and pourable into the pan. One squeeze does the work of three peppers and a respirator.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101310054763,"sku":"33844003210","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003210.jpg?v=1748978650"},{"product_id":"jerk-seasoning-jamaican-style-24-oz","title":"Badia Jerk Seasoning Jamaican Style, 24 oz","description":"\u003cp\u003eBadia Jerk Seasoning, Jamaican Style, in a 24-ounce food service jar — a dry jerk blend built around allspice, thyme, Scotch bonnet heat, garlic, and onion. Designed for kitchens running Caribbean menus, jerk specials, or cross-utilizing one bold profile across multiple proteins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePer-Pound Value\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e$0.59 per ounce — the strongest cost-per-ounce across this SKU's sizes, which matters when jerk chicken is a daily mover.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Restaurant Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry rub for jerk chicken quarters and pork shoulder on the grill; whisked with soy, lime, and oil for an overnight wet marinade; stirred into mayo for jerk aioli on sandwiches and fries; seasoning for jerk shrimp tacos, jerk salmon bowls, and oxtail braises; dusted on plantain chips and roasted corn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Restaurant Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHolds flavor through long cooks — smokers, jerk pans, rotisseries, and high-heat grills.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy Bulk\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e24 ounces yields hundreds of portions of marinade or rub, reducing reorders for high-turn jerk programs and food trucks. Resealable jar keeps the blend dry on a humid line.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101321097579,"sku":"33844007362","price":14.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844007362.jpg?v=1748978782"},{"product_id":"jerk-seasoning-jamaican-style-5-oz","title":"Badia Jerk Seasoning Jamaican Style, 5 oz","description":"\u003cp\u003eJamaican-style jerk seasoning built around Scotch bonnet heat, allspice (pimento), thyme, scallion, and black pepper — the dry spice expression of the island's defining cooking method. Where wet jerk paste leans on fresh aromatics, this dry blend gives you the same flavor signature in rub or marinade form, ready for grill, oven, or pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub generously on chicken thighs, pork shoulder, and whole snapper before grilling over pimento wood or charcoal. Stir into a marinade of soy, lime, brown sugar, and oil for jerk wings, ribs, and tofu. Season jerk shrimp tacos, jerk corn on the cob, and roasted sweet potato wedges. Mix into burger patties or meatloaf for a Caribbean lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJerk is Jamaica's signature live-fire technique, born in the Blue Mountains and tied to allspice wood smoke. Yard cooks, jerk pan operators, and home cooks across the diaspora — Kingston to Brooklyn to London — rely on this profile whenever chicken, pork, or fish meets open flame. It is non-negotiable on the menu of any Caribbean kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMarinate overnight, then finish over indirect heat with a few soaked pimento or hickory chips on the coals. The slow smoke is what separates yard-style jerk from a hot rub.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101322965355,"sku":"33844007560","price":4.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844007560.jpg?v=1748978785"},{"product_id":"allspice-big-bundle","title":"Badia Ground \u0026 Whole Allspice Bundle","description":"\u003cp\u003eAllspice in two forms and pantry-scale quantities — the backbone of Jamaican jerk and a quiet workhorse across Caribbean kitchens, Middle Eastern braises, and holiday baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAllspice Ground (16 oz) and Allspice Whole (12 oz). One berry, two textures: warm clove-cinnamon-nutmeg character ready to bloom in oil or steep in liquid.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhole berries belong in jerk marinades, pickling brines, escovitch, oxtail stew, Caribbean rice and peas, mulled cider, and beef braises — toast lightly, then crack or simmer whole and strain. Ground allspice goes straight into jerk rubs, meat patties, gingerbread, fruitcake, pumpkin pie, chili, Swedish meatballs, kibbeh, and breakfast sausage. Together they cover both the long simmer and the quick rub.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean and Jamaican cooks, barbecue and smoking households, bakers working through a holiday season, and anyone who runs through allspice fast enough to justify the larger format.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Jamaican jerk cooking and Caribbean braises — jerk chicken, oxtail stew, rice, and holiday baking.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101327126891,"sku":"ASBB-02","price":38.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Allspice-whole-and-Ground-Big-Bundle-Pack-of-2-1.png?v=1748978849"},{"product_id":"cloves-allspice-big-bundle","title":"Badia Whole Cloves \u0026 Whole Allspice Big Bundle","description":"\u003cp\u003eTwo pantry workhorses in 12 oz sizes, built for cooks who steep, stew, and bake in volume. Whole cloves and whole allspice berries hold their oils far longer than ground, releasing warm, resinous depth on demand.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves Whole 12 oz and Allspice Whole 12 oz — two of the foundational warm spices behind Caribbean, holiday, and slow-cooked cooking worldwide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStud an onion with cloves and drop allspice berries into the pot for Jamaican oxtail, jerk braises, escovitch brine, and pepperpot. Simmer both in red wine for mulled wine, in apple cider for hot cider, or in syrup for poached pears and ham glazes. Tie them into a sachet for stocks, pickling brines, and corned beef. For baking, grind small amounts fresh into gingerbread, fruitcake, spice cookies, and pumpkin pie — the flavor difference against pre-ground is immediate. Toast lightly in a dry pan before grinding to deepen the aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean kitchens, holiday baking, pickling and brining seasons, mulled drink service, and any cook who would rather grind fresh than restock ground spices every few months.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Warm-spice baking and Caribbean stews — jerk marinades, mulled drinks, ham glazes, and braised meats.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101330927979,"sku":"CAP-02","price":38.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/ClovesallspiceBIG.jpg?v=1748978915"},{"product_id":"pumpkin-pie-spice-bundle","title":"Badia Pumpkin Pie Spice, Cloves, Allspice, Ginger, Cinnamon \u0026 Nutmeg Bundle","description":"\u003cp\u003eThe full warm-spice rack in one set — six ground spices that cover every cookie, pie, cake, custard, and mulled drink on a holiday menu, plus a finished blend for shortcuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves Ground, Allspice Ground, Ginger Ground, Cinnamon Powder, Nutmeg Ground, and Pumpkin Pie Spice — the pre-balanced blend of all five for one-scoop baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUse the single spices when a recipe calls for precise ratios: cinnamon and nutmeg for snickerdoodles and béchamel, ginger and cloves for gingerbread and molasses cookies, allspice for Caribbean black cake, jerk rubs, and meatballs, nutmeg for eggnog and creamed spinach. Reach for Pumpkin Pie Spice when you want the full chord at once — pumpkin pie, spice cake, latte syrup, oatmeal, granola, French toast batter, or a quick rub for roasted squash and pork. Together they cover scratch baking and weeknight shortcuts from the same shelf.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHoliday baking marathons, bakeries, coffee programs, and home cooks restocking the entire warm-spice lineup at once instead of jar by jar.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Holiday baking — pumpkin pie, gingerbread cookies, spiced cakes, and mulled cider.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101331353963,"sku":"PIS-06","price":18.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Untitled-design-2023-11-01T140443.672.png?v=1748978921"},{"product_id":"autumn-festive-spice-bundle","title":"Badia Whole Cloves, Nutmeg, Cinnamon Sticks \u0026 Allspice Bundle","description":"\u003cp\u003eThe whole-spice version of the warm-baking rack — four spices that hold their oils for years and deliver noticeably brighter, deeper flavor the moment they're cracked, grated, or steeped.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhole Cloves, Whole Nutmeg, Cinnamon Sticks, and Whole Allspice berries — the foundation of mulling, brining, braising, and serious baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDrop all four into a pot for mulled wine, hot cider, sangria, and rum punch. Tie them into a sachet for ham glaze, corned beef, pickling brine, poached fruit, and Caribbean pepperpot or oxtail. Grate nutmeg fresh over béchamel, eggnog, pasta with brown butter, and spinach. Snap cinnamon sticks into rice pudding, arroz con leche, chai, horchata, and birria. Crack a few cloves and allspice berries into garam masala or jerk rubs you grind to order. Toast briefly in a dry pan before grinding to wake up the oils.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean and holiday cooking, mulled drink and cocktail programs, pickling and charcuterie projects, and cooks who keep one grinder on the counter and want it stocked right.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Warm-spice baking and steeping — mulled cider, rice pudding, jerk marinades, and holiday cakes.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101331452267,"sku":"AFB-04","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/AutumSpicesBundle.jpg?v=1748978924"},{"product_id":"harlem-flavors-fusion-bundle-harlem-garlic-collards-greens-jerk","title":"Badia Harlem Garlic Pepper, Collard Greens \u0026 Jamaican Jerk Seasoning Bundle","description":"\u003cp\u003eA bold Caribbean and Southern lineup built for grills, smokers, and slow-simmered pots. Three blends that move from rub to braise to finish, with enough heat and aromatics to carry a full cookout or Sunday dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHarlem Garlic Pepper, a coarse garlic-and-black-pepper rub with backbone; Collard Greens Seasoning, the smoky, savory blend tuned for long-simmered greens, beans, and pot likker; and Jerk Seasoning Jamaican Style, the allspice, thyme, scotch bonnet–style blend behind classic jerk chicken and pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry-rub chicken thighs, pork shoulder, or whole fish with Jerk and grill or roast hot. Use Harlem Garlic Pepper on steaks, wings, shrimp, and roasted potatoes when you want garlic-pepper bite without the sweet-and-spicy profile. Drop Collard Greens Seasoning into a pot with smoked turkey, collards, mustard greens, black-eyed peas, or red beans and let it simmer down. Together they cover the protein, the side, and the finishing crack of pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBackyard grillers, Caribbean and Southern home cooks, Sunday-dinner regulars, and anyone tired of one-note seasoning on greens and jerk night.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Caribbean-Southern cookouts — jerk chicken, smoked ribs, collard greens, and peppered grilled vegetables.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101332238699,"sku":"CGJH-03","price":13.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/CollarJerkHarlemSeasoningBundle.jpg?v=1748978939"},{"product_id":"hot-sauces-bundle","title":"Badia Chili, Chipotle, Ghost Pepper, Habanero \u0026 Louisiana Cajun Hot Sauce Bundle","description":"\u003cp\u003eFive hot sauces covering the full heat curve, from smoky and approachable to the sharper end of the scale. One lineup for the table, the grill, and the kitchen — Mexican, Cajun, and everyday cooking all handled.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChili Hot Sauce 5.2 fl oz for steady all-purpose heat. Chipotle Mild Sauce 5.2 fl oz, smoky and gentle for tacos and eggs. Ghost Pepper Hot Sauce 5.2 fl oz at the top of the scale. Habanero Hot Sauce 5.2 fl oz, fruity and sharp. Louisiana Cajun Hot Sauce 3 fl oz for the vinegar-forward bite that belongs on gumbo, jambalaya, and fried seafood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSet the Chipotle and Chili sauces out at breakfast and taco night. Stir Habanero into a mango or pineapple salsa, or whisk into vinaigrettes and wing sauces. Use the Louisiana Cajun on red beans and rice, étouffée, fried chicken, and oysters. Save the Ghost Pepper for marinades, chili pots, and the people at the table who ask for it. All five fold into rubs and mop sauces for grilled and smoked meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHot sauce drawers that need a full range — from a daily-driver chipotle to a serious ghost — without buying five different brands.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Fiery table and grill heat — tacos, wings, gumbo, burgers, and grilled meats.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101362844011,"sku":"HS-05","price":19.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Hot-Sauce-Bundle-Pack-of-5-1-1.png?v=1748979200"},{"product_id":"organic-thyme-0-75-oz","title":"Badia Organic Thyme Spice, 0.75 oz","description":"\u003cp\u003eOrganic thyme — dried leaves with the woodsy, slightly minty backbone that defines French and Mediterranean cooking. It's the herb in herbes de Provence and bouquet garni, and the one that quietly carries roast chicken, braises, and bean dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto roast chicken with lemon and garlic, simmer into French onion soup and beef bourguignon, fold into Provençal ratatouille, season white bean and tomato stews, and finish roasted carrots, potatoes, or mushrooms. Essential in Cajun and Creole blends, jerk marinades, and Lebanese za'atar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAcross the Mediterranean — France, Italy, Greece, Lebanon — thyme is the everyday herb of slow cooking. French cooks tie it into bouquet garni for stocks and braises; Greek kitchens lean on it for lamb and grilled fish; Levantine cooks pound it into za'atar with sesame and sumac.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd thyme early — its flavor opens with heat and time. Crumble between your fingers as you sprinkle to release the oils trapped in the dried leaves.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101424447851,"sku":"33844001643","price":4.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaThymeLeaves0.75z600.jpg?v=1748980219"},{"product_id":"allspice-whole-1-5-oz","title":"Badia Allspice Whole, 1.5 oz","description":"\u003cp\u003eWhole allspice berries — the dried unripe fruit of the Pimenta dioica tree, native to Jamaica. The name fits: one berry tastes like clove, cinnamon, nutmeg, and black pepper layered together. This 1.5 oz jar gives you whole berries to grind fresh or drop straight into brines and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential to Jamaican jerk marinade, simmered into the wood smoke alongside Scotch bonnet and thyme. Crushed into Caribbean brown stew chicken, oxtail, and curry goat. Added whole to pickling brines, mulled wine, and Middle Eastern lamb stews like maqluba and kibbeh. A staple in Levantine baharat blends.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAllspice is Jamaica's defining spice — locals call it pimento, and jerk cooking would not exist without it. In the Middle East, it's the warm backbone of meat-and-rice dishes from Beirut to Damascus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast whole berries in a dry pan for 30 seconds before grinding to wake up the clove and cinnamon notes. For jerk, smash a tablespoon of berries with the flat of a knife and add them to the marinade whole — they'll perfume the meat overnight.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101439291755,"sku":"33844002275","price":2.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002275-1.jpg?v=1748980515"},{"product_id":"allspice-ground-16-oz","title":"Badia Allspice Ground Spice, 16 oz","description":"\u003cp\u003eGround allspice in a 16 oz size — the dried, ground berry of the Jamaican pimento tree, with the layered warmth of clove, cinnamon, and nutmeg in a single jar. The bulk size is sized for bakeries, jerk operations, and kitchens that build allspice into rubs and braises year-round.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe backbone of Jamaican jerk rubs, brown stew chicken, oxtail, curry goat, and beef patties. Whisked into Middle Eastern kibbeh, kofta, and rice pilafs like hashweh. Stirred into pumpkin pie, gingerbread, spice cookies, Swedish meatballs, and apple butter. A core note in baharat and many Caribbean curry powders.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Jamaica, allspice is pimento — the spice the island gave the world and still grows better than anywhere else. Across the Levant, it carries the warm savory notes in stuffed vegetables, lamb dishes, and the rice that goes underneath them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGround allspice is potent. Start with half what a recipe calls for and taste — especially in baking, where it can overpower cinnamon and nutmeg if you're heavy-handed. For jerk rubs, pair it 1:1 with brown sugar to balance the heat from Scotch bonnet.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101439455595,"sku":"33844005696","price":24.61,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005696.jpg?v=1748980519"}],"url":"https:\/\/bodega.badiaspices.com\/collections\/wc-caribbean-fan-pack.oembed?page=2","provider":"Bodega Badia","version":"1.0","type":"link"}