Caribbean Cooking: The Spices of Jerk Specialties

Caribbean cuisine is known for its robust, spicy flavors. One of the most widely-known specialties is jerk meat. “Jerk” is a reference to the way the meat is cooked and seasoned. Jerk dishes showcase the unique herbs and spices of the Caribbean.

Jerk seasoning varies from area to area and from cook to cook. However, the basic core ingredients of jerk meat seasoning are allspice, thyme, and the powerful Scotch bonnet pepper. Cooks then expound upon the core ingredients to create their own unique rubs. Nutmeg, black pepper, brown sugar, cloves, garlic, marjoram, and cinnamon are other popular ingredients found in jerk rubs.

Jerk meat dishes are native to the island of Jamaica. Throughout the history of the island, blends of spices and hot peppers helped to preserve meat which was then dried. Today, a variety of meats are used in jerk dishes including beef, pork, chicken and even fish. The spices in jerk seasoning are most flavorful when lightly toasted and then ground. A bit of fresh citrus juice can be added to the spices and blended to form a paste which is rubbed into the meat. The meat is then scored with a knife and the paste is rubbed into the meat and left to marinate overnight. The meat is then slowly roasted on a barbecue grill over low heat. Caribbean spices are often added to the flames of the grill to add even more delicious, exotic flavor.

The flavors of the Caribbean are full-bodied, adventurous, and delightful. Integrating the herbs and spices of the Caribbean into your cooking will bring the hearty flavors of paradise into your own home.