Sauces, pastes & condiments · Seasoning pastes
Jamaican jerk seasoning (wet)
Jamaican wet jerk: Scotch bonnet, spring onion, allspice, thyme, garlic and lime blended into a fiery marinade.
Also called: jerk paste, jerk marinade, wet jerk, jamaican jerk paste
Make it yourself: Jamaican jerk paste (wet jerk)
What it is
The marinade paste of Jamaican jerk, made by blending Scotch bonnet peppers and spring onions with toasted allspice (pimento), fresh thyme, garlic, ginger, black pepper, cinnamon, nutmeg, sugar, soy sauce, lime and oil. Meat is rubbed with it and cooked slowly over pimento wood or charcoal.
How it’s used
- Jerk chicken and pork
- Jerk fish and prawns
- Jerk tofu or vegetables
- Mixed into mayonnaise or butter for burgers
Characteristics
Storage
Refrigerated. Keeps about 2 weeks chilled in a clean jar; freeze in portions for 3 months.
Diet, allergens and safety
Contains Soy, Wheat, Gluten.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Very hot; wear gloves when making it. Contains soy and wheat (soy sauce).
Nutrition per 100 g
- Energy
- 32 kcal
- Protein
- 1.83 g
- Carbohydrate
- 7.34 g
- Fat
- 0.19 g
- Fibre
- 2.6 g
- Sugars
- 2.33 g
USDA FoodData Central: Onions, spring or scallions (includes tops and bulb), raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Caribbean green seasoning — Add ground allspice and Scotch bonnet for a rough stand-in.
Related ingredients
Recipes with jamaican jerk seasoning (wet)
No recipe in the catalogue uses it yet.