Jerk seasoning
A Jamaican blend of allspice, scotch bonnet chilli and thyme for slow-grilled meat.
Also: jerk spice, Jamaican jerk, jerk paste
Jerk is both a seasoning and a method of cooking, from Jamaica. The core flavours are allspice, called pimento in Jamaica, scotch bonnet chillies, thyme, scallion, garlic, ginger, nutmeg and cinnamon, mixed into a paste or dry rub. Meat, usually pork or chicken, is marinated for hours and cooked slowly over pimento wood, which adds its own aroma. Roadside jerk stands are a Jamaican institution. The method is traced to the Maroons, escaped enslaved Africans who lived in the island's hills and combined Taino smoking techniques with African seasoning. Allspice wood and leaves make the best smoke.