I’m a Jerk
It’s hot as a Prometheus’ beard right now. No worries man, because the surroundings are sweet enough to make everything feel all right. The view is impeccable and the water is clear. That’s what Jamaican Jerk will do to your mouth – make you feel like you’re in a tropical hot paradise. You might feel like a Jerk for not inviting your friends to the party, but you’re sure to make new ones.
Born in Jamaica out of the necessity for preserving and flavoring meats, the jerk ingredients and preparation are an eloquent merger. The combination of spiced, heat, and sweet/tangy makes our amalgamation of these spices incredible. The authentic Scotch Bonnet pepper combined with the allspice back drops and the hints of brown sugar and cinnamon will tantalize your tongue. We are sure you will enjoy this on chicken, fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu.
Spice Lesson: The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English – Who doesn’t love some good Jerky!
Ingredients: Spices including (Coriander, Garlic, Onion, Sweet Paprika, All Spice, Black Pepper, Nutmeg, Thyme, Cinnamon, Ginger, Chives, Cayenne, Scotch Bonnet, Clove, Parsley) Brown Sugar, Mediterranean Sea Salt