Jerk & Scotch Bonnet | Pepper North

The cinnamon and cloves hit first, then the scotch bonnet heat creeps in and lingers just long enough to make you go back for another bite. I've been drizzling it over grilled chicken and it brings that whole jerk vibe without needing a marinade.

The ginger and allspice come through first, then the scotch bonnet heat builds slow and steady—exactly what I want from a jerk sauce. That cinnamon and clove blend gives it a warmth that makes my grilled chicken taste like it came off a proper pimento wood fire.

Took a chance on this for a cookout and the allspice and thyme hit that smoky jerk vibe without overpowering the heat. I’ve already gone through half the bottle in one week, it’s that moreish.