Bermuda’s Best Jerk Seasoning (100% Organic)


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Product Description

Package weight:  2 ounces

Cheaper than a trip to the Caribbean.  All those great dishes you ate while on vacation can be had again at home with this piquant blend of herbs and spices.

Ingredients: Organic Brown Mustard Seed, Organic Ginger, Organic Garlic, Organic Paprika, Organic Fennel Seed, Organic Red Chile Pepper, Organic Thyme, Organic Allspice, Organic Onion, Organic Black Pepper, Organic Cayenne, Organic Cinnamon, Organic Cloves.

No Salt

No Sugar

*Use in all your Jamaican Jerk recipes.

*Sprinkle on meats and seafood, or mix with vinegar and oil for a marinade and mopping sauce.

*Great on steaks, chops and seafood for grilling

*Combine with wine, rum or vinegar for a marinade and basting sauce for grilled meats.

*Stir into Caribbean-style fish chowders and stews.

*Marinate meats in a mixture of citrus juices, oil and this spice blend.

*Lightly toss into vegetables with oil before cooking.

*Make sauces come to life with the addition of a little of this blend, or a lot.


RECIPE:  Jamaican Jerk Chicken


1 bunch green onions, minced

1-3 Scotch Bonnet peppers, minced

5 cloves garlic, minced

1/2 cup peanut oil

2 tablespoons sea salt

2-inch piece fresh ginger, peeled and minced

6 Key limes, juiced


3 pounds chicken parts

Place all but the chicken in a blender and puree.  Pour over chicken parts and toss until coated with marinade.  Refrigerate overnight.

Next day, grill outside over charcoal, gas or wood fire until done.  To cook indoors, place chicken on a baking sheet and bake at 350 degrees for 45 minutes or until done.

*Serve with rice and fried plantains.

*Good with macaroni or potato salad.

*Include boiled, buttered corn-on-the-cob.

*If you are a chile-sissy like me, then eliminate the incendiary Scotch Bonnet peppers.  They may be substituted with a milder chile pepper, or none at all.

Yield:  8-10 servings


RECIPE:  Caribbean Seafood Boil

Use 1 tablespoon sea salt and 1 tablespoon BERMUDA’S BEST JERK SEASONING for every gallon of water.

Add quartered lemons, onions, and carrots cut in chunks.

Bring water with spices and vegetables in large kettle to a rolling boil; add shell-on seafood and whole fillets of fish.

Bring back to a boil, cover and cut the heat off.

Allow seafood to rest in the covered stock pot for 30 minutes after turning off the fire.

Drain and serve with your favorite seafood condiments, potato or macaroni salad, or ears of corn and other vegetables cooked with the seafood.


RECIPE:  Bermuda’s Best Spiced Shrimp In White Wine Sauce

1 pound large, raw shrimp, peeled and deveined

1 teaspoon salt


1/2 cup all-purpose flour

1/4 cup cooking oil

1 tablespoon butter

1 cup dry white wine

1/2 cup fresh parsley, chopped

Spread cleaned shrimp in a single layer on a sheet of wax paper.  In a small bowl, combine salt and BERMUDA’S BEST JERK SEASONING; sprinkle over shrimp on both sides.  Dust shrimp with flour.

Heat oil and butter in skillet over medium high heat.  Cook shrimp 2 minutes each side, or just until they turn pink.  The oil and butter should be hot enough to lightly brown the shrimp within this short amount of cooking time.

Pour wine over shrimp, continuing to cook another 5 minutes.  Do no lower heat.  With a slotted spoon, remove shrimp to a warm serving platter.  Continue cooking sauce about another 5 minutes, or until it is reduced by half and slightly thickened.  Pour over shrimp, sprinkle with chopped parsley and serve immediately with rice of linguine.

Yield:  2 servings


RECIPE:  Caribbean Pork Stew

2 pounds pork shoulder, cut into 1″ cubes

1 teaspoon sea salt


3 tablespoons cooking oil

5 cloves garlic, sliced

1 onion, chopped

1 sweet red bell pepper, chopped

3 ribs celery, chopped

1 Serrano pepper, diced

1  8-ounce can tomato sauce

3 cups water or broth

Season pork with salt and BERMUDA’S BEST JERK SEASONING; brown in a Dutch oven or deep kettle.  Stir in garlic and cook until soft.

Add vegetables, tomato sauce and water or broth.  Add more salt if necessary; cover and simmer over low heat for 2 hours.

*Serve with rice, pigeon peas, corn or squash.

*This is good with potato salad.

Yield:  4-6 servings


RECIPE:  Buttermilk-pecan Fried Fish Fillets

1 pound fresh fish fillets

2/3 cup buttermilk

1 tablespoon Creole mustard

1/2 cup flour

1/2 cup ground pecans


Peanut oil for frying

Whisk buttermilk and mustard together in a shallow dish.  In a separate shallow dish, blend flour, pecans and BERMUDA’S BEST JERK SEASONING.

Heat enough oil to cover frying vessel with 2 inches of hot oil.  Dredge fish fillets in buttermilk mixture, then dredge in the flour mix.  Carefully drop into the hot oil and fry until golden.  They should float to the surface when done.

*Serve with fried potatoes and hushpuppies.

*Great with potato or macaroni salad.

*Include a tossed leafy salad dressed with a lemon vinaigrette.

*Stuff into a toasted roll dressed with tartar sauce, lettuce and tomatoes for a homemade po’boy.

Yield:  2-3 servings


RECIPE:  Orange Roughy With Shrimp Sauce

For the orange roughy:

1 pound orange roughy fillets

1 cup cornmeal

1/2 cup flour

Salt and pepper to taste

Fresh peanut oil for frying

Season cornmeal and flour with salt and pepper.  Moisten fillets with water and dredge in the breading.  Fry until golden in hot oil.  Drain on paper towels and top with sauce.

For the shrimp sauce:

1/2 pound small shrimp, peeled


1/2 teaspoon sea salt

1 tablespoon cornstarch

2 tablespoons butter

1/4 cup water

Sprinkle shrimp with BERMUDA’S BEST JERK SEASONING; allow to stand for 30 minutes.  Toss marinated shrimp with salt and cornstarch.

Sautee in butter for about 2 minutes on each side; add water and stir until a sauce forms and thickens.  Pour immediately over fried fish fillets and serve.

*Serve with rice and sauteed mixed vegetables.

*Make a coleslaw with mayonnaise dressing and sliced dill pickles.

Yield:  4 servings


RECIPE:  Oysters Diablo

1 dozen oysters, in shell

4 green onions, chopped

1/2 sweet red bell pepper, chopped

1/4 cup fresh parsley, chopped

1 clove garlic, minced

2 tablespoons butter


1/4 cup bread crumbs

After shucking the oysters, chop fine and set aside.  Wash half the shells and set aside.

Sautee the vegetables in the butter; stir in BERMUDA’S BEST JERK SEASONING and cook until tender.  Remove from heat and stir in oysters and bread crumbs.

Spoon into oyster shells and bake at 350 degrees for 10 minutes, or until bubbly.  Serve immediately.

*This dish can be the first course of a steak dinner.

*Serve as an appetizer at fish fries while the guests wait for the fish to fry.

*Place on the buffet at your next cocktail party.

*If you like things hotter, splash with Tabasco after removing from the oven.

Yield:  2-4 appetizer servings


RECIPE:  Baked Lima Bean Casserole

1  10-ounce package frozen baby lima beans, thawed

2 slices thick-sliced bacon, chopped

1 small onion, chopped

1/2 green bell pepper, chopped

1  8-ounce can tomato sauce

2 tablespoons Creole mustard

1 tablespoon brown sugar, firmly packed

1/2 teaspoon salt


In a mixing bowl, combine lima beans, bacon, onion and bell pepper.

In a separate bowl, whisk together remaining ingredients and pour over bean mixture.  Mix well and turn into a greased casserole dish.  Bake 30 minutes at 300 degrees.

*Serve with smoked brisket or any roasted meat.

*Eliminate the bacon and include on a vegetarian menu.

*This is a great dish to carry to a covered dish supper.

*Double the recipe without doubling your time in the kitchen.

Yield:  2-4 servings


RECIPE:  Rum Runner’s Pork Loin

3 pound center cut pork loin roast, bone in

6 ounces dried apricots, chopped

1/2 cup golden raisins

1/2 cup dark rum

1 can chicken broth or 2 cups homemade pork or chicken stock



Place roast in a roasting pan.  In a mixing bowl, combine remaining ingredients and pour over meat.  Cover and roast at 250 degrees for 2 hours, basting with pan juices every half hour.

Remove roast from pan and put in a warm place to rest before slicing.  Run pan drippings and fruit through a food mill or food processor.  Reheat if needed and pour into a gravy boat to be served with the roast.

*Serve with rice, orzo or quinoa.

*Include Caribbean specialties such as fried plantains, boiled cassava and pigeon peas.

*Just about any vegetable salad will go with this wonderful roast.

*Boiled potatoes or a mix of sautéed root vegetables round out a menu with this pork loin.

Yield:  6-8 servings
















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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in

2 ounce


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