Reviewed: Nov. 7, 2009

Slathered this on a baked chicken recipe and it was absolutely awesome. With that said, I made two huge changes: onion powder instead of minced because it would be uncovered in an oven at 450 and 500 degrees for a combined hour and I was afraid of burning, and parsley for thyme because I had no thyme but really wanted to make this. I discovered while researching subsitutions thyme is one of the hallmarks of jerk blends so don't make that change if you want it authentic, but for us it worked really well. As others have mentioned not the most spicy interpretation, but I liked how the allspice and cinnamon flavors were more prominent instead of just, HOT. Will use again: thanks for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Sep. 15, 2009

So good! Try this: Thaw one bag of frozen shrimp, then saute them in a little bit of oil and a generous sprinkling of this seasoning. Mix 3 cups shredded cabbage with 3Tblsps mayo, and the juice and zest of one lime. Throw in some onion or cilantro if you like it and let sit while cooking shrimp. Serve in warmed corn tortillas for the best shrimp tacos you ever tasted!! Thanks for sharing.

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flame

Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA

Living In: Simi Valley, California, USA

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Reviewed: Jul. 17, 2009

My wife and I got married in Jamaica, and ever since I've been looking for the taste of the island,mon! This recipe was close, but not quite. It was very good. I did eliminate the cayenne, so my kids would eat it. I did feel that it needed more salt, so I added some to the leftover rub.

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Gerald

Cooking Level: Expert

Living In: Gilbert, Arizona, USA

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Reviewed: Jul. 11, 2009

This was alright. A bit too spicy for our tastes. We used it on chicken and then grilled it. I think I might leave out a bit of the cayenne as it was just overpowering. I did sprinkle some lime juice on the cooked chicken which helped.

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LISNLAUREN

Cooking Level: Intermediate

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Reviewed: May 23, 2009

I used it on chicken thigh meat on the bbq - simply wonderful!

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Ivayla

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: May 5, 2009

I put this on some chopped pork that I was using in a nacho recipe. It smelled delicious while cooking and tasted great.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: May 4, 2009

Good Flavor

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michelle

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Reviewed: Apr. 16, 2009

I don't know what jerk seasoning is supposed to taste like. I've only had jerk flavored foods a handful of times, and I don't remember. However, this mix is easy, quick, and I had all the ingredients, so I count it a success. I only made a 1/4 of it so I could have the exact amount for a recipe. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 5, 2009

Much better than the store bought seasoning I have used in the past. Just the right amount of kick. I made extra and now I use the seasoning on fish, poultry, and steak.

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Cliff

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Reviewed: Jan. 16, 2009

Used it at a party... added pineapple mango salsa as a compliment. Friends from the Caribbean even raved about it.

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Paul Scusa

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Reviewed: Oct. 6, 2008

This was a good substitute for bottled jerk seasoing since it is not available to buy in my area. My only complaint was I thought the cinnamon was a little over-powering and I would cut back on that next time.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jul. 25, 2008

I thought the flavor on this was very good... a little too spicy for the kiddos, but good for us!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 18, 2008

What an interesting flavor! I've never really tried the jerk thing before. It wasn't too spicy on chicken (marinated for 12 hours) - I think I will act on others' advice next time and add some sort of a pepper next time.

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silentexplorer13

Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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Reviewed: Mar. 29, 2008

This was good. A bit spicy for me (but I am not big on spicy) but I will use it again. I used it on pork loin chops.

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Tawnia

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

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Kelly Mo

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2007

One thing missing...scotch bonnet peppers. Crush a full one and add some to taste. The scotch bonnet is one of, if not THE hottest pepper on earth. True 'jerk seasoning' includes a full pepper, although it is super-hot.

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Ouroboros0427

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Reviewed: May 5, 2007

This was very good. I only put half of the cayanne in to make it kid friendly. The whole family loved it. This is much healthier (no msg and other ingredients that we can't pronounce) than the store bought versions.

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Gin

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Reviewed: Mar. 12, 2007

This was good but nothing like I had in Jamaica, I also felt that it was a little dry. The taste was good, the heat factor was ok, I did add a little more cayenne than called for, I grilled mine on chicken over coals and wood using indirect heat to keep from burning. Not sure I will use again with out figuring out how to keep it from being so dry.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 13, 2007

I thank you or the recipe it was exactly what I needed to put a twist on my fried turkeys. I put the dry rub on and let sit for 18hrs. It add "something different" as everyone kept telling me last week at a family get together. But the real secret was the combination of your spice mixture and my honey glazing of the turkey. This was Outstanding!!!!!

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OutlawHome

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Reviewed: Jul. 8, 2006

This was really good stuff! A bit on the dry side but I expected that. My husband looooved it!! So did my 3 yr old son!!! I had to add extra pepper cause hubby likes it extra hot. AS you can see the 3 yr old loves spicy food too! Thanks for the recipe!

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