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Jerk Spice SeasoningJerk spice seasoning comes from the Jamaican method of preparing and roasting meats, the word jerk refers to poking holes in the meat that is going to be cooked so that the spices can permeate the meat creating a flavorful tasty piece of meat which is the jerk technique. Jerk spice is the spice rub that is used as a marinade for the meat.
Jerk seasoning was originally used on pork by the Arawak Indians that colonized the Caribbean islands from South America, and is used on chicken and beef as well. The technique was perfected by the escaped slaves in the Caribbean called Maroons who already had skills of roasting meat in pits. The spice itself was perfected through a combination of spices used by the Arawaks and Maroons and other spices that were brought to the New World. One basic jerk seasoning recipe is: Jerk Seasoning 4 teaspoon ground allspice 2 teaspoon chili flakes 1 ½ teaspoon ground ginger 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme Mix the seasonings thoroughly and store in an airtight container. To use as a marinade coat the meat of choice and refrigerate for one hour.
For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
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