Kingston Town

Island Jerk Seasoning

Jerk was born in the Jamaican mountains, where the Maroons, free communities of escaped Africans, smoked meat over pimento wood to survive and to celebrate. It is first cousin to the Lowcountry's own table: the same West African roots, carried on a different wind. Allspice and thyme, Scotch bonnet heat, and warm baking spice, the smoke-and-fire of the islands, at home on any Southern grill. Use it on chicken, pork, and anything going over a live fire or slow-cooked to tender.

Best for: jerk chicken, pork, shrimp, fish, grilled vegetables, marinade

A little goes a long way, start with a pinch.