Jerk seasoning is popular in Jamaican and Caribbean cuisine and refers to the preparation of meat with an earthy, spicy dry or wet rub. The rub is a strange mix that has a dark history. Unquestionably, jerk seasoning began as an African spice rub that was adapted by slaves transported throughout the Caribbean. As various peoples and nationalities travelled through the Atlantic the recipe changed with spices like thyme, nutmeg, and cloves being added. Heat increased dramatically when people began to add Scotch Bonnet peppers in lieu of tamer chiles.
We classify our Jamaican jerk seasoning from our regular jerk seasoning in that this one has a lot of chile pepper blended in. If you're looking for something with a bit of ground scotch bonnet, plenty of paprika, and a hefty dose of cayenne, then this will scorch your tongue into a cinder just fine.
|Ingredients||Spices, sugar, salt, paprika, crushed red peppers, sodium diacetate, canola oil, minced garlic, minced onion, caramel color, citric acid, silicone dioxide (anti-caking agent), turmeric, and natural flavor. Contains mustard.|
|Recommended Applications||This spicy seasoning blend is a perfect way to add that sweet and tangy flavor to beef, sausage, fish, chicken or even tofu prior to grilling.|
|Basic Preparation||Ready to use, no preparation necessary.|
|Product Style||Powder, Blend|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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