Around the World Inspiration from Jamaica
A jerk seasoning rub can feature a combination of spices, including onion and garlic powders, cayenne, smoked paprika, allspice, black pepper, red pepper flakes, cumin, nutmeg, cinnamon, brown sugar, thyme, parsley, and Scotch bonnet peppers.
Sensory profile: Sweet spicy, spicy savory.
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Ingredient Name: Seasoning Mix
Physical Form: Solid, Powder
Certifications & Compliance: FDA Approved, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
Labeling Claims: Plant-Based
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TypeDocument Name
Technical Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Technical Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Technical Data Sheet
Technical Data SheetSafety Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Safety Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Safety Data Sheet
Safety Data SheetBrochure
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Seasoning City Guide
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Seasoning City Guide
BrochureOther
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Allergen Declaration
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Allergen Declaration
OtherKnowde Enhanced TDS
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Seasonings and Blends Jamaican Jerk - (NA67T1746) Features & Benefits
Labeling Claims
Food Ingredients Features
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Markets
Food & Nutrition Applications
Use Level
Properties
Parameters for Positive Release
| Value | Units | Test Method / Conditions | |
| Sensory Evaluation | Conform | - | 1% in water |
| Water Content | max. 7.0 | % | - |
| Particles (max. 10 Mesh, 2000 micron) | min. 99.0 | % | - |
| Total Plate Count | max. 100,000 | /g | ISO 4833-1: 2013 |
| Yeasts and Mould Count | max. 1,000 | /g | ISO 21527-2: 2008 |
| Enterobacteriaceae | max. 100 | /g | ISO 21528-2: 2017 |
| Salmonella | Negative /25g | - | ISO 6579-1 2017 |
| Listeria monocytogen | Negative /25g | - | - |
| Soy Protein | max. 2.50 | mg/kg | ELISA |
Parameters not Routinely Tested
| Value | Units | Test Method / Conditions | |
| Gluten | max. 20 | mg/kg | - |
| E. coli | max. 10 | /g | - |
| Staphylococcus aureus | max. 10 | /g | - |
| Bacillus cereus | max. 100 | /g | - |
Regulatory & Compliance
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Storage & Handling
Shelf Life
Storage Conditions
- Preferably full, hermetically sealed
- Temperature conditions - Ambient / 10-30°C (50-85°F)
Seasonings and Blends Jamaican Jerk - (NA67T1746)
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