Badia Jerk Seasoning & Collard Greens Seasoning Bundle

Two 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.

What's Inside

Jerk 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.

How to Use Them Together

Rub 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.

Best For

Cookouts, weekend braises, and holiday tables where the menu spans Jamaica, the Carolinas, and the Gulf Coast on a single plate.

Ships from Doral, FL.

Best for: Caribbean grilling and Southern Sunday supper — jerk chicken, pork, collard greens, and smoked turkey.