What specific seasonings are used in jerk spice? I went to a restaurant and asked them what the spices were?

Question

and they said it's called "jerk seasoning" but they didn't know what was actually in it. Anyone know?

Answer 1

The true Jamaican Jerk is a Jamaican secret and is more than that found in a bottle. At the same time there are a variety of flavours based on the Jerker.

It involves a special technique in the preparation of the ingredients, the application of the seasoning itself and in the cooking which involves the placing of the item being cooked over a particular kind of wood - usually pimento.

There are bottled 'jerk seasoning' which TRY to capture the jerk niceties found in places like Boston in Jamaica which is THE place for Jerk pork etc in Jamaica.

That being said, the BASIC ingredients in true jerk are pimento, scotch bonnet peppers and thyme but the flavour caused by cooking over the wood cannot be bottled.

Please note that no well thinking Jerker would add things like MSG or preservatives.

Hope you can get to experience the real thing - that is, see the preparation and taste the end product - one day! It is difficult to explain.

Answer 2

Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish, beef and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice. Jerk seasoning principally relies upon two items: allspice (Jamaican Pimento) and Scotch Bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include Cloves, cinnamon, scallions, Todd (elm cultivar), nutmeg, thyme, garlic, which is mixed together to form a marinade which is rubbed onto pork, chicken, or fish.

Answer 3

Here's how you can make your own:

I N G R E D I E N T S
14 whole cloves
4 heaping teaspoons whole allspice berries
2 medium onions
4 scallions (white and green parts) roughly chopped
1 teaspoon fresh thyme leaves, lightly chopped
2 - 3 Scotch bonnet chiles (or 2 habaneros), cores, seeds and ribs removed.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel)
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
6 cloves garlic


I N S T R U C T I O N S
Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor. Blend for a couple of minutes until the mixture forms a slightly coarse paste.

Makes 2 cups.

This paste will store 2 -3 months in your refrigerator.

Answer 4

if you are interested in purchasing the real Jamaican Jerk Seasoning check out this website: www.reggaetreats.com

I am looking on The Tweedside Jerk Seasoning bottle and the following were listed as its ingredients:
Onions, scotch bonnet pepper, salt, vinegar, escallion, pimento (all spice) garlic, sugar, thyme, MSG, nutmeg and some preservatives.

Answer 5

It is possible that the restaurant uses a powdered mix called "jerk seasoning" that can be purchased in the spice section of the grocery.

When I make jerk chicken, I marinade the chicken in a blend of vinegar, green onion, habanero chiles, allspice, black pepper, salt.

Answer 6

There are different "Jerk" mixtures depending on the source.
Below are two famous ones (Sugar Reefs Jerk for Chicken, and Joey Altman's Jerk Pork rub

----Jerk Spice Mixture and Marinade to make Jerk Chicken---
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar

1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
one lime -- juice of
1 scotch bonnet pepper -- finely chopped
1 cup white onions -- chopped
3 green onions -- finely chopped

4 chicken breasts -- 6-8 ounces each

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken.

Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible. Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Source: Sugar Reef Restaurant in Manhattan.
-------- ------------ --------------------------------

Jerk Rubbed Pork Tenderloin
++++++++++++++++++++++++
4 each dried Chipotle chilies
12 centiliters garlic
3 each shallot -- peeled
1 Tbs ground allspice
5 each cloves
1/2 Cup malt vinegar
1/2 Cup orange juice
1/4 Cup lime juice
1/4 Cup brown sugar
1 Te fresh ground black pepper
1 1/2 Cup olive oil
2 each pork tenderloin

Chef Joey Altman is the creative wizard behind Miss Pearl's Jam House in San Francisco.

If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems.

Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour.

Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes. Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and tortillas.

Answer 7

two items: allspice (Jamaican Pimento) and Scotch Bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include Cloves, cinnamon, scallions, Todd (elm cultivar), nutmeg, thyme, garlic, which is mixed together to form a marinade which is rubbed onto pork, chicken, or fish.

Answer 8

I know it 's crushed red peppers and hot peppers.