Badia Harlem Garlic Pepper, Collard Greens & Jamaican Jerk Seasoning Bundle

A 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.

What's Inside

Harlem 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.

How to Use Them Together

Dry-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.

Best For

Backyard grillers, Caribbean and Southern home cooks, Sunday-dinner regulars, and anyone tired of one-note seasoning on greens and jerk night.

Ships from Doral, FL.

Best for: Caribbean-Southern cookouts — jerk chicken, smoked ribs, collard greens, and peppered grilled vegetables.