Badia Jerk Seasoning Jamaican Style, 5 oz

Jamaican-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.

Common Uses

Rub 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.

Cuisine Context

Jerk 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.

Pro Tip

Marinate 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.

Ships from Doral, FL.