Jerk Marinade/Paste

Origin: Jamaica. A thick, deeply spiced marinade of Scotch bonnet peppers, allspice (pimento), scallion, thyme, garlic, and ginger, used to coat meat (traditionally chicken or pork) before slow-smoking over pimento wood.

Flavor Profile: Intensely hot, smoky, and warmly spiced, with allspice’s distinctive clove-cinnamon-nutmeg character as the defining note.

Culinary Uses: Marinade for jerk chicken and pork, ideally before grilling or smoking over pimento wood for full authenticity; also used on fish and vegetables.

Regional Variations: Wet jerk paste (as described) and dry jerk rub (a spice blend without liquid) are both common — this is the wet marinade form.

Storage: Refrigerate; keeps 1–2 weeks. Freezes well for several months, often frozen with the meat it’s marinating.

Notes: Allspice (pimento), not a mix of multiple spices despite the name, is the single defining ingredient — a common point of confusion for those unfamiliar with the spice.