From merely hot to incendiary, this Caribbean jerk seasoning gets its kick from a blend of ingredients such as chiles, thyme, cinnamon, garlic, and nutmeg. Sprinkle on meat or vegetables.
The art of jerking (or cooking with jerk spice) originated with Amerindians in Jamaica from the Arawak and Taíno tribes who intermingled with the Maroons.
The smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean and West Indian diaspora communities throughout North America and Western Europe.
For the complete story, visit: Jamaican Jerk Seasoning Blend Recipe