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.
https://www.spicejungle.com/jerk-seasoning1053Jerk Seasoninghttps://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning_2.jpg6.576.57USDInStock/Cooking Ingredients/Seasonings/Cooking Ingredients/Seasonings/Meat Rubs<p>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.</p> <p>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.</p>
<p>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.</p>
SpiceJungle214.81051Jerk Seasoning - 1 oz.6.576.57https://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning.jpg842432106031InStock1 oz.1052Jerk Seasoning - 4 oz.13.5313.53https://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning_1.jpg842432106048InStock4 oz.2967Jerk Seasoning - 16 oz.22.6122.61https://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning_1_1.jpg842432106055InStock1 lb.2968Jerk Seasoning - 5 lb. Bulk89.489.4https://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning_1_1_1.jpg842432106062InStock5 lb.2969Jerk Seasoning - 10 lb. Bulk143.01143.01https://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning_1_1_1_1.jpg842432106079InStock10 lb.2970Jerk Seasoning - 25 lb. Bulk355.63355.63https://www.spicejungle.com/media/catalog/product/j/e/jerk-seasoning_1_1_1_1_1.jpg842432106086InStock25 lb.5503Jerk Seasoning690.54690.54https://www.spicejungle.com/media/catalog/product/https://www.spicejungle.com/media/catalog/product/placeholder/default/place-base.pngOutOfStockBulkSpices, onions, salt, paprika, sugar, crushed red pepper, and canola oil.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.Ready to use, no preparation is required.PowderCaribbean, Jamaican3 yearsStore in a cool, dry place.All Natural, Gluten-Free, Kosher Parve, Non-GMONone Specified
