Made To Savor Together

The warm heat of our crowd-favorite Jamaican Jerk Seasoning is balanced with sweet pineapple and creamy plantains in this tropical summer getaway on a stick.

In 2016, Janet and I visited Grenada, where saw many spices growing, but the one we came for was its most celebrated: nutmeg. We found it hanging like peaches, split open to reveal red mace wrapping the prized kernel. This rare fruit gives the world two spices and captures the essence of the true Spice Island.

Later on that trip, we visited the Gouyave Processing Station and saw the hand-done work that keeps Grenada’s spice trade alive. Locals separated mace, cracked shells, and revealed nutmeg—all by hand. Every step carried pride, from smiling workers to burlap sacks painted “Product of Grenada.” Even shells were reused as mulch.

We first came across this green seasoning, locally called Bajan, while traveling in Barbados. It was fresh, herb-forward, and full of bright flavor — so when we created our dry version, we called it Caribbean Green Jerk because we think of it as the younger, more approachable sibling of Jamaican Jerk.

Crispy fried chicken, tangy citrus slaw, and sweet grilled pineapple come together on soft Hawaiian rolls for the ultimate tropical slider with a bold, Caribbean jerk kick.

In Puerto Rico’s Cordillera Mountains, Janet and I visited a farm where annatto seeds were being harvested. The pods looked almost like rambutan fruit, and when they ripened they split to reveal about 40 seeds inside. Our hosts made us a tasty chicken soup with a broth tinted a vibrant orangish yellow from the annatto seeds.

Allspice berries are used throughout the Caribbean in both savory and sweet dishes, adding warm notes of cinnamon, nutmeg, and clove all in one spice. In Jamaica, we saw the whole pimento tree used in jerk—wood, leaves, berries. I love sprinkling ground allspice into rice for a subtle warmth with jerk chicken.

In Puerto Rico and the Dominican Republic, coconut rice (arroz con coco) is well-loved, particularly on the coasts. In the Dominican Republic’s Samaná region, coconut-based dishes are very traditional. Try our simple 5 ingredient recipe featuring Ground Jamaican Allspice.

Inspired by Cuban sofrito, this blend captures tomato, bell pepper, cumin, and adobo in dry form. It’s my go-to for everyday meals—amazing on eggs, guacamole, grilled meats, or classics like ropa vieja and lechón asado.

When most of us think of Caribbean chicken, jerk is the star — but fried chicken is just as much a part of island cooking. Hidden Cove reimagines a classic lemon-garlic blend with turmeric, ginger, and allspice for a bright but warmly spiced flavor. Shake it straight onto chicken or fish before grilling.

In the Caribbean, sugar cane has always been part of the flavor story, showing up as brown sugar, molasses, or rum alongside spices, chiles, and citrus. That combination is what I think of as the tropical trio, and it reflects the culinary spirit and history of the islands. When I was developing this blend, I leaned into that trio with sugar cane as the first ingredient, balanced by warm spices, citrus, and a touch of heat.

This quick and spicy shrimp curry recipe is perfect for any weeknight meal. Bright bell peppers, spicy jalapeños, and citrusy Barrier Reef Caribbean Mix create a dynamic flavor that's sure to impress. Switch up the protein to chicken for a different Caribbean curry shrimp experience.

Sazón is as common in the Caribbean as salt and pepper are here in the States. Our version honors that tradition but elevates it by adding saffron powder alongside annatto, creating a golden hue with subtle floral notes and gentle earthiness. Golden Sol works anywhere you’d use an all-purpose seasoning but when you want a Latin flair, it especially shines in the traditional dish arroz con pollo.

Much like an American BBQ rub, this blend starts with sugar cane sweetness that caramelizes into a flavorful crust with balanced heat. Layered with allspice for warmth and citrus for brightness, it brings a true sweet-heat balance with a tropical edge. I like to rub a generous amount onto a spatchcocked chicken before smoking to give it a low-and-slow Caribbean twist.

The idea for Sweet Jerk BBQ Sauce came to me on Thanksgiving of 2016 in Grenada, when I first tasted jerk chicken glazed with sweet American barbecue sauce. Back home, I built it with Jamaican jerk spices, allspice, molasses, and cider vinegar — a blend of Caribbean heat and Midwestern barbecue sweetness. We knew it was something special when it placed 15th at the American Royal World Series of Barbecue Sauce Contest.

Be the party MVP with this jerk-chicken-meets-bar-snack chicken wings recipe featuring our best-selling Sweet Jerk BBQ Sauce. These wings have it all: sweetness, warm spices, a hint of citrus, and subtle heat. The secret to crispy chicken wings? Twice frying! This method provides a crispy skin that holds onto sauce better than baked or grilled wings.

The idea for Sweet Jerk Sloppy Joes came after our travels in the Caribbean, where I first tasted jerk spices paired with sweet American-style barbecue sauce. It clicked that those same flavors could transform an American classic. This mix blends jerk spices like allspice, clove, and ginger with pineapple, lime, and a touch of Scotch bonnet for gentle heat.