Jerk is a method before it is a flavour. In Jamaica it means meat rubbed hard with salt, chilli and pimento, then cooked long and slow over wood until the outside darkens and the smoke works its way into it. The technique traces back to the Maroons in the island's interior, who cooked this way out of necessity and turned it into something people now travel for.
This is the dry blend version of that seasoning. Cayenne and black pepper carry the heat, pimento, cinnamon and nutmeg sit behind them for warmth, and bay and oregano round it off. Rajah has been milling spices since 1931.
Salt, Sugar, Ground Cayenne Pepper, Ground Black Pepper, Ground Bay, Ground Pimento, Ground Cinnamon, Ground Oregano, Ground Nutmeg, Acidity Regulator (E330), Flavourings, Spice Extracts, Anti-caking Agent (E551).
100g. Ingredients as printed by Rajah. Recipes can change, so check the pack you receive if you are avoiding something.
Rub it dry into chicken, pork, goat or a firm fish and leave it at least an hour in the fridge — overnight is better. It is a salt-led blend, so season with this first and taste before adding any more salt to the pot.
Best over charcoal, but it holds up under a hot grill or in the oven. For a wet marinade, loosen a couple of tablespoons with oil, lime juice and a little soy sauce.
