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Jerk Spice


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.


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."


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.


    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

      Sep. 20, 2010 12:04 pm
      I have mixed some spices together to create a jerk seasoning and found that if you're like me (can't really have all the spicy stuff) you can make it without all the spiciness and it still tastes just as good.
      May 18, 2013 2:25 pm
      the spicy stuff is good for you,enjoy
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