Caribbean Jerk Spice Rub

All hail the King of Caribbean cooking! Jerk Spice Rub is mind-blowing in flavour – subtle, herbal notes of thyme marry powerful flavours of onion, sea salt, allspice, cayenne, nutmeg and clove.

Bringing a taste of the Caribbean to your kitchen could not be easier! Jerk Chicken is a staple in Jamaica so you could try your hand at creating your own version!

Liberally rub the Jerk spice blend over meat, fish, seafood, tofu or lamb then barbeque, grill, fry or roast. If you really want to amplify the flavour, leave to marinate overnight.

The origins of jerk seasoning can be traced back to the Taino indigenous people of Jamaica and the African slaves who were brought to the Caribbean. The cooking technique and spice blend evolved over time, incorporating influences from various cultures and cuisines.

The term “jerk” is believed to have originated from the Spanish word “charqui,” which refers to dried meat. It is said that the Maroons, a group of escaped African slaves hiding in the hills of Jamaica, used the term to describe the process of spicing and smoking meats. This process allowed them to then be stored for longer periods of time, without refrigeration in the very hot, humid, Caribbean climate.

Nowadays, jerk seasoning is not only a flavour but also a source of real national pride. Jerk festivals and competitions are held every year to celebrate the tradition and creativity of jerk cooking.

Learn more about Jerk spice rub on our blog here.

Why not try Annie Bell’s Glastonbury Jerk Chicken or George’s Ask-For-More-Potjie recipe?

Also available in organic.

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