Spice rub

Jerk Rub

150 g · Store cool and dry

Allspice, thyme, scallion and scotch bonnet, ground into a dry rub that crusts properly on the grill. No oil, so it keeps in the cupboard and travels well.

Heat level

Medium — warm, not wild

Ingredients

Allspice, thyme, scallion, scotch bonnet, black pepper, salt, cane sugar.

How to use it

• Rub into chicken or pork and leave it an hour before cooking.
• Sprinkle over roast vegetables with a little oil.
• Mix with oil and lime for a quick marinade.

Delivery

Local delivery across Saint Vincent. Shipping to the US, Canada and UK on request — message us first.