Description
A dry seasoning blend that originated in Jamaica, jerk spice is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of Scotch bonnet (habanero) peppers, thyme, and allspice. Many recipes also contain cinnamon, ginger, cloves, garlic and onions.
Uses
Jerk seasoning can be either rubbed directly onto meat, or blended with a liquid to create a marinade. In the Caribbean, the most common meats seasoned in this fashion are pork and chicken. Such preparations are referred to as "jerk pork" and "jerk chicken."
Origins
The word jerk refers to a seasoning blend, a cooking method, and to the meat that has been treated to the jerk seasoning and cooking processes. Jerk was first created by the Arawak Indians, the original natives of Jamaica. The liberal amounts of indigenous spices and peppers preserved meats in the island heat, and also made them taste delicious when cooked over an open fire. Some scholers think that the term "jerk" came from the Spanish term charqui, which means dried meat, while others contend that the word refers to the jerking motion of turning the meat as it roasts over the fire.
Color
Usually medium brown
Flavor & Aroma
Sweet with a fiery bite
Sensory Profile
Jerk is known for being blazing hot, with a complex sweetness behind it
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