Commercial sized mild jerk seasoning paste. Ideal for use by butchers, caterers, cafes and restaurants to marinate meat, fish, tofu and vegetable for that truly Jamaican jerk flavour.
Jerk is a unique Jamaican seasoning or marinade made from a combination of Pimento (also known as allspice or Jamaica pepper), Scotch Bonnet Pepper and other spices and herbs. Both pimento and scotch bonnet pepper are indigenous to Jamaica. Incidentally pimento is the only spice native to the “New World”.
No doubt you have heard the term Jerky, not to be confused with the Jamaican term Jerk. Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Jerky is cited as originating in the 19th Century from the American Spanish work charqui (translated to beef jerky or jerk).
The Jamaican term Jerk has a much longer history, at least 2,000 year old. The Arawaks (Tainos), original natives of Jamaica, established jerking, this authentic method of Jamaican cooking. It involves placing highly spiced meat over a pimento wood fire and allowing it to cook slowly. It was a local option to salt curing which helped to prevent spoilage in the tropical heat. The liberal amounts of indigenous spices and peppers preserved meats and made them taste delicious when cooked over the open fire.
Use this Jamaican jerk seasoning paste to marinate everything from tofu chunks to poultry, seafood, or red meat before roasting or barbecuing. It is especially good when you marinate chicken, pork, or thick slices of tofu overnight. Then grill, roast, or broil the following day and serve with additional jerk sauces.
To each 1/2 kg meat, fish, poultry or tofu use 1-2 teaspoon seasoning. Rub well in and leave to marinate for about 2 hours, then cook.
Seasoning can also be used to spice up the flavour of all dishes including vegetables, soups and scrambled eggs.
Store in a cool dry place.
Escallion, Hot Peppers, Water, Salt, Acetic Acid, Thyme, Spices, 0.033% Potassium Sorbate (as preservative)