Turmeric Free Caribbean Jerk-Style Compound Butter
This compound butter is a bold, aromatic way to bring Caribbean-inspired heat and depth to almost anything coming off the grill. Scotch bonnet pepper delivers a fruity, fiery kick, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature jerk warmth — all without a trace of turmeric. That matters more than you might think, because so many spice blends and store-bought jerk seasonings sneak turmeric in for color, making them a minefield if you're avoiding it. Here, every ingredient is spelled out clearly, so you know exactly what's going into the mix. Fresh ginger, lime zest, and a touch of maple syrup keep things bright and balanced against all that spice. Once you roll it into a log and chill it, you've got a ready-to-use flavor bomb that melts beautifully over grilled chicken, fish, or roasted vegetables in seconds. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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