Cockpit Country Jamaican BBQ Vegetable Spice 100g | Made in Australia

The Caribbean Veggie Rub Made in Australia — Cockpit Country BBQ Vegetable Spice

Key Facts

• Brand: Cockpit Country Foods
• Origin: Made in Australia (by Australian Jamaicans)
• Weight: 100g
• Heat Level: Hot — chilli-forward with balanced spice
• Dietary: Vegan, Vegetarian, No artificial preservatives
• Key Ingredients: Allspice, Black Pepper, Celery, Chillies, Garlic, Onion, Oregano, Paprika, Salt, Sugar, Thyme
• Best Uses: BBQ veggies, smashed avo, lentils, chickpeas, marinades, roasted vegetables
• Ships from: Sydney, Australia

Not all great things are imported. Cockpit Country BBQ Vegetable Spice is made right here in Australia by Australian Jamaicans who know exactly what authentic jerk-inspired flavour tastes like — and they’ve bottled it for your veggie dishes. This dry rub brings the bold heat of Jamaica’s Cockpit Country to your backyard BBQ, your Sunday roast, and yes, your smashed avo toast.

The blend follows the legacy of Jamaican jerk spicing — allspice (the cornerstone of all Jamaican seasoning), scotch bonnet chillies, thyme, garlic, and paprika — but adapted specifically for vegetables. It’s not an afterthought; it’s a purpose-built vegetable spice that treats plant-based cooking with the same seriousness as a meat rub. Whether you’re feeding vegans at a BBQ or just trying to make your roasted capsicum worth talking about, this is the rub.

Cockpit Country Foods is proudly partnered with Caribbean Sydney — and this seasoning is the result of Australian Jamaicans studying, preserving, and reimagining the food heritage of their ancestors. That provenance matters. Every jar carries real cultural history alongside its bold flavour.

How to Use

1. Dry Rub: Coat vegetables (zucchini, capsicum, corn, eggplant) with olive oil, then apply 1–2 tsp of spice per 500g. Grill or roast at high heat.
2. Marinade: Mix 1 tbsp with olive oil, honey, or water. Marinate for minimum 1 hour (overnight recommended) for deeper flavour penetration.
3. Pantry Shaker: Keep next to salt and pepper and use daily — on eggs, smashed avo, chips, pasta.
4. Stews and Legumes: Stir 1 tsp into lentil soup, chickpea curry, or black bean stew for a Caribbean lift.

Serving Suggestions

• Jerk BBQ Veggie Skewers: Capsicum, mushroom, zucchini, corn — rubbed, rested, grilled. Serve with Caribbean hot sauce.
• Spiced Smashed Avo: The most Australian use case. Dust over smashed avo on sourdough. Game changer.
• Jerk Chickpeas: Toss cooked chickpeas in oil + this spice, roast at 200°C until crispy. Perfect snack or salad topper.
• Pair with Cockpit Country Jerk Lime Spice for a complete spice rack.

“`

—