Flavor & Heat Profile:
- Authentic Jerk Flavor, Milder Heat: This blend maintains all the rich, smoky, and complex aromatic spice of traditional Jamaican jerk, but the Scotch Bonnet Peppers have been significantly tempered to provide a pleasant “gentle kiss” of heat rather than a fiery punch.
- Signature Caribbean Spices: Features a savory, well-balanced mix including Scallion (Escallion), Pimento (Allspice), Thyme, Nutmeg, and a touch of Cane Sugar and Black Pepper.
- Thick Wet Rub: The paste consistency ensures the seasoning adheres easily to meat and vegetables, allowing for deep flavor penetration during the marinating process.
How to Use This Wet Rub:
The “jerk” cooking method relies on a long, slow marinade using this concentrated paste for the best results.
- Rub Sparingly: This is a strong paste. Use approximately 1 oz (about 2 tablespoons) of the paste for every 2 lbs (1 kg) of meat or vegetables.
- Marinate Deeply: For maximum flavor absorption, rub the paste into your desired food and allow it to marinate for a minimum of 2 hours, or preferably overnight in the refrigerator.
- Cook: Grill, barbecue, or roast slowly until cooked through.
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