Jamaican jerk seasoning is a spice rub which adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes. This hot and spicy rub is packed full of scotch bonnet peppers and an authentic blend of spices. Simply rub a small amount of this Jamaican jerk seasoning into meat or fish – for best results marinate overnight to allow the meat to absorb the spicy flavor and then cook on your barbeque or in your oven.
Jerk cooking is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English.
Ingredients: scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme.
Jamaican jerk seasoning is a spice rub which adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes. This hot and spicy rub is packed full of scotch bonnet peppers and an authentic blend of spices. Simply rub a small amount of this Jamaican jerk seasoning into meat or fish – for best results marinate overnight to allow the meat to absorb the spicy flavor and then cook on your barbeque or in your oven.
Jerk cooking is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English.
Ingredients: scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme.
Jamaican jerk seasoning is a spice rub which adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes. This hot and spicy rub is packed full of scotch bonnet peppers and an authentic blend of spices. Simply rub a small amount of this Jamaican jerk seasoning into meat or fish – for best results marinate overnight to allow the meat to absorb the spicy flavour and then cook on your barbeque or in your oven.
Jerk cooking is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English.
Ingredients: scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme.
