Gut Friendly Caribbean Jerk-Style Compound Butter
Bold, aromatic, and deeply layered, this compound butter brings the soul of Caribbean jerk seasoning into a format that's endlessly versatile. Scotch bonnet pepper, fresh ginger, lime zest, allspice, cinnamon, and smoked paprika come together in a single stick of softened butter — and the result is something that tastes like it took far more effort than it actually did. The scallion greens keep things gentle on digestion compared to using the full onion or garlic that often sneak into jerk-style blends, making this a smart swap for anyone keeping an eye on gut-aggravating ingredients. A touch of maple syrup rounds out the heat without overwhelming the spice balance, so every bite feels intentional rather than just fiery. Rolling it into a log and chilling it means you always have a flavor-packed finishing touch ready to go — just slice a round and let it melt over grilled chicken, fish, or roasted vegetables straight off the heat. It's the kind of condiment that quietly transforms a simple weeknight dinner into something that feels genuinely special.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 tbsp scallion greens, finely sliced (green tops only)
- 1 tsp fresh scotch bonnet or habanero pepper, seeded and minced
- 1 tsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tsp fresh lime juice
- 1 tsp maple syrup
- ¾ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp smoked paprika
- ¼ tsp fine salt
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, combine the softened butter, scallion greens, scotch bonnet pepper, ginger, lime zest, lime juice, and maple syrup. Beat with a fork or hand mixer until the ingredients are evenly distributed throughout the butter.
- 2
Add the allspice, cinnamon, thyme, black pepper, nutmeg, smoked paprika, and salt. Beat again until the spices are fully incorporated and the butter is uniform in color with no dry pockets of spice visible. Fold in the cilantro, if using.
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