Quality seal. An authentic Jamaican blend of herbs and spices to create a hot marinade. The tradition of jerking meat is unique to Jamaica, originally applied to wild boar in the 17th century. It is now an integral part of Jamaican life. Streetside vendors cook jerked pork and chicken over hot charcoal and branches of pimento. The aroma is irresistible and the taste delicious. To jerk meat, chicken or fish: use 1 to 2 tea-spoons of jerk seasoning per 1lb of meat or fish. Rub the seasoning well in with oil and allow to stand and marinade for at least one hour. Grill or barbecue until golden brown. Fine Jamaican produce. Visit us at www.bushabrowne.com. Produce of Jamaica.

Scallions, Hot Peppers, Sea Salt, Black Pepper, Allspice, Cane Vinegar, Citric Acid.

To Jerk Meat, Chicken or Fish: Use 1 to 2 teaspoons of jerk seasoning per 1 lb of meat or fish, rub the seasoning well in with oil and allow to stand and marinade for at least one hour, grill or barbecue until golden brown.