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Season by weight for the portion you are cooking.
- Chicken thighs and wings
- Pork chops and belly
- Grilled fish
- Roast sweet potato
- Rice and peas
- Grilled corn and peppers
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Seasoning blend · 100g resealable pack
Caribbean-Style Allspice & Thyme Seasoning
Warm allspice and thyme with scotch bonnet heat
Warm spice, real heat, bright finish.
Allspice and thyme lead, in the jerk style, with garlic, onion and ginger underneath. Scotch bonnet and cayenne bring a heat that builds, dark muscovado sugar helps it caramelise over a hot grill, and dried lime keeps the finish bright.
£6.95
Rub it straight from the resealable pack into meat or vegetables before they go on the heat.
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Quantity
1
Cart Value£0.000 items
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Delivery is £2.50 for blends. Free at £35.00 after discount, or when a reward includes free delivery.
Ingredients
Salt, Allspice (13%), Garlic Powder, Onion Powder, Thyme (9%), Ginger, Dark Muscovado Sugar, Smoked Paprika, Dried Lime, Cayenne, Black Pepper, Scotch Bonnet Chilli, Herbs, Spices.
Allergens
No declared allergens in this blend.
How to use
Batch guide
Per weight of meat or vegetables. Weigh the seasoning once — teaspoons are a rough check only.
- For 250g meat/veg
- Use 10g (approx. 2 generous teaspoons)
- For 500g meat/veg
- Use 20g
- For 1kg meat/veg
- Use 35–40g
Rub it into chicken thighs, wings or pork with a little oil and leave for at least 30 minutes — overnight in the fridge if you can — so the allspice and thyme get into the meat. Cook over a hot grill, in a hot oven or in a griddle pan; the muscovado helps the surface caramelise and char at the edges.
For fish, season just before cooking and keep the heat high and the cook short. On vegetables, toss sweet potato, corn or peppers in oil and the blend before roasting.
Pro tip: mix a spoonful with oil and a squeeze of lime to make a quick paste. It coats more evenly than a dry rub and clings through the cook.
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