Jerk Seasoning/Cooking

Jerk Seasoning/Cooking

The word jerk refers to the seasoning blend, the 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 spices and peppers helped preserve meats in the island heat, as did drying them over an open fire. The term “jerk” is thought to derive from the Spanish term charqui, which means dried meat. The word can also refer to the jerking motion of turning the meat as it roasts over the fire.

There are a number of recipes for jerk seasoning, and many have an ingredient list a mile long. Jamaican food lovers agree that there are three jerk spice ingredients that are key: allspice, Scotch bonnet peppers, and thyme. The allspice berry, also known as “Jamaica pepper,” is native to the island and has a rich, spicy flavor reminiscent of a mingling of cloves, cinnamon and nutmeg. Scotch bonnet peppers are small, orange, wrinkly and extremely hot–they are among the hottest chilies available. Thyme is widely used in Caribbean cooking and adds complexity to the flavor of the meat. Additional ingredients that are often added to jerk seasoning include garlic, brown sugar, green onions, soy sauce, lime juice, orange juice, rum, bay leaves, ginger, cloves, nutmeg, cinnamon and black pepper