Jamaican Jerk Seasoning SALT FREE (1/2 Cup)
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Hand blended from onion, coriander, garlic, ginger, brown sugar, black pepper, allspice, cinnamon, thyme, nutmeg, scotch bonnet, clove and chives.
As a rule of thumb you should use about 1 or 2 tablespoons of dry rub per pound of chicken or pork. For fish 1/2 that amount might be enough.