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All-Natural and Gluten Free $ 9.00

Modeled after Jamaica’s famous Jerk seasoning, this blend artfully summons all the distinctive flavors of the Caribbean Islands into a unique and colorful synthesis. Its mature layers of spicy and sweet will delight even the most discerning tastebuds. Valiant in approach and diverse in application, the bright flavors of Ginger and Coriander seamlessly complement the sweet flavors of the warm, native spices Nutmeg and Allspice—both of which are grown authentically by our Caribbean farmers. A wave of spicy heat from Jamaican-sourced Scotch Bonnet Chiles fuses itself to the other flavors in a flourish. Bright, sweet, and spicy—this blend is the perfect encapsulation of Island culture. Consider using this tawny blend in meat and vegetable dishes.

Size: 2.7 oz
  • Details
    Our secret to the Caribbean flavor journey is a base of superior grade Ginger root, combined with Moroccan Coriander to add notes of citrus. We then mix-in the finest toasted Garlic and Onion from California's Napa Valley for an essential earthiness, and add a dose of Cane Sugar for its principal sweetness. The Scotch Bonnet Chiles provide a quick burst of tingling heat, and the sweeter, warmer spices in Allspice, Cinnamon, Clove, and Nutmeg mingle to produce a spice blend that achieves a crucially balanced gusto.
  • Ingredients
    Handcrafted from Coriander, Ginger, Hawaiian Cane Sugar, Sea Salt, Onion, Garlic, Scotch Bonnet Chile, Tellicherry Black Peppercorn, Thyme, Korintje Cinnamon, Jamaican Allspice, Grenadian Nutmeg, and Clove.

Caribbean Jerk Marinade



  • Caribbean Spice (2 tbsp)
  • Olive Oil (2 tbsp)
  • Soy Sauce (2 tbsp)
  • White Vinegar (1/4 cup)
  • Fresh Lime Juice (2 tbsp)
  • Orange Juice (1/4 cup)
  • Habanero Chile


  1. Stem, seed, and dice Habanero. Combine all ingredients into mixing bowl by whisking thoroughly.
  2. Place meat of your choice (we recommend seafood, chicken, and pork) into a resealable plastic bag, and pour marinade over meat. Seal and place bag into a container and into the refrigerator for up to 12 hours.
  3. Grill/cook meat until fully done.