Stone Ground

Jerk Seasoning

No Salt, No Sugar, No Preservatives

$12.00 USD

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Style Tin 1/2 Cup 1 Cup

Warm allspice, sharp thyme, and a real habanero kick: that is the pull of Jamaican jerk, and this blend brings it in a salt-free dry rub. Rub it onto chicken and let it sit, or take it to pork, firm fish, or roasted sweet potatoes and peppers. Allspice berries, known in Jamaica as pimento, and thyme form the signature backbone, with onion, garlic, Ceylon cinnamon, nutmeg, and sage behind them, and cayenne plus habanero for genuine heat.

Jerk earns its name from that pairing of sweet, woodsy allspice against fierce chili heat, and this blend keeps it honest: the habanero is there, and it is hot. We stone-grind it fresh in small batches in Portland with no salt, so you season to taste and let the spice, not the salt, do the talking.

Salt-free blend. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

How hot is it, and how do I tone it down?

It is genuinely hot. Habanero and cayenne together bring a strong, building heat, so use a lighter hand if you are heat-shy. To soften it in a dish, stir the rub into a marinade with citrus juice, coconut milk, or a little oil, which spreads the heat and mellows the edge without losing the flavor.

What makes this taste like jerk?

Allspice and thyme. Those two are the signature of Jamaican jerk, the warm, clove-like note of allspice against sharp, green thyme, with scotch-bonnet-style heat behind them. Here that heat comes from habanero, a close cousin, plus cayenne, backed by cinnamon and nutmeg for depth.

How do I use it on chicken?

Coat the chicken generously, rub it in, and let it sit for at least an hour or overnight for deeper flavor, then grill, bake, or pan-sear. For a wet jerk, blend the rub with oil, lime, and a little onion into a paste before coating. It suits thighs and drumsticks especially well.

Do I need to add salt?

Yes, to taste. This is a salt-free blend, so you set the salinity, which is handy when you are also using a salty marinade base like soy or a soy-and-citrus mix.

What else is it good on?

It shines on pork, firm fish like snapper, and shrimp, and it brings smoky heat to roasted sweet potatoes, squash, and peppers for a plant-based plate. Use a lighter hand on vegetables, since the heat carries.