Steven Raichlen
Jamaican Jerk Spice Paste

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This electrifying blend of allspice, nutmeg, ginger and fiery scotch bonnet peppers is inspired by the jerk shacks of Boston Beach, Jamaica. Use this versatile paste to make jerk pork—marinate meat overnight, then smoke-roast with wood chips and allspice—or jerk chicken, lobster, shrimp, fish and even scrambled eggs you'll never forget. Created by grilling guru Steven Raichlen, use as a seasoning by slathering onto meats and seafood just prior to grilling, as a marinade by applying to food 2-4 hours (or overnight) before grilling, or as a unique condiment straight from the jar. Use 1⁄4 cup per 1 pound of food. 10 oz.