Jerk spice mix is actually a style of Jamaican cookery. Thus, you can legitimately tell friends who come for dinner that you jerked a chicken for them. For the foodies with a sense of humor this is just as important as the punchy flavor of the dry jerk seasoning itself.
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.
Our dry jerk seasoning is an all-purpose seasoning and ours isn’t as hot as many other jerks can be so as to make it more palatable to people who can’t handle hyper-intense heat but who still love jerked foods. For a more intense heat grind our jerk spice mix with fresh habaneros or Scotch Bonnet peppers and smear over chicken, turkey, scallops, shrimp, pork, or whatever meat you want to have for dinner.
|Ingredients||Spices, onions, salt, paprika, sugar, crushed red pepper, and canola oil.|
|Recommended Applications||Traditionally used for Caribbean Cuisine, this seasoning is popular for making Jerk Chicken but can be applied to other meats such as pork or beef.|
|Basic Preparation||Ready to use, no preparation is required.|
|Shelf Life||3 years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|