Caribbean Spice Blends: Regional Differences & Signature Flavors

Jamaican jerk seasoning is legendary for its fiery kick and deep, smoky flavor.

A blend of allspice, Scotch bonnet peppers, thyme, and garlic, it’s the heart of jerk chicken and pork.

The secret?

Pimento wood smoking, which infuses an unmistakable aroma.

Whether dry-rubbed or marinated, this spice mix defines Jamaica’s bold and spicy culinary identity.

Trinidad’s green seasoning is a fresh, herbaceous blend used in almost every dish.

Made with culantro, thyme, garlic, and scallions, it’s blended into a vibrant paste.

Unlike dry rubs, this seasoning marinates meats, seafood, and even vegetables, infusing them with layers of flavor.

It’s the secret behind Trinidad’s deeply seasoned curries and stews.

Bajan seasoning from Barbados is a rich, tangy blend that combines fresh herbs, onions, garlic, and Scotch bonnet

peppers with vinegar or lime juice.

This wet marinade is essential for Bajan fried fish and roasted meats.

The acidity tenderizes while the spices add depth, creating a balance of heat, tang, and savory goodness unique

to Barbadian cuisine.

Haitian epis is a bold, aromatic seasoning paste that forms the foundation of many dishes.

Made with parsley, bell peppers, garlic, and cloves, it’s blended into a fragrant, oil-based mixture.

Used in rice, stews, and meats, epis delivers a deep, earthy flavor.

It’s the secret behind Haiti’s rich, slow-cooked dishes, adding complexity to every bite.