The jerk form of open-flame cooking is a complex and controversial issue that is misunderstood by many. Among the various misconceptions are that it is simply another form of grilled meat. Another is that it can be replicated perfectly with a few spices. The reality is that it is much more complex than that and that it is very difficult (though not impossible) to create an authentic jerk taste outside of the Caribbean.
The history of the jerk style of cooking and jerk seasoning mirrors the history of barbecue and gumbo in that it is a completely multicultural food. The notion of cooking over an open flame was at one time in history done out of necessity rather than choice, and that necessity was one faced by many people all over the world. Jerk is the product of Native Jamaican Indians called Arawak Indians, escaped slaves and European colonists.
Early Europeans first attempted to find labor for coffee and sugar plantations in Jamaica by enslaving the local population of Arawaks. Arawak labor proved to be insufficient, which resulted in the colonists bringing in slaves from Africa. African slaves who escaped from the plantations learned about smoking meats with local pimento (allspice) wood from native Arawaks and used it to prepare meat from wild hogs. The use of allspice wood is one of the factors that make it difficult to prepare anywhere outside of the Caribbean as the wood is often used while green and is difficult to cultivate outside of the tropics. The application of European seasonings like thyme and garlic would eventually result in the jerk style of cooking that we know today.
One theory about the origin of the word jerk is that it comes from the Spanish word charqui, which is a term for dried meat. In the US, charqui would be converted to the word jerky.
Flavor profile of jerk seasoning
The primary flavors of jerk seasoning are allspice accompanied by a strong heat. Authentic jerk seasoning is not mild. Other herbs and spices like ginger, garlic, and onion form the background flavor notes.
Health benefits of jerk seasoning
Most herbs and spices are packed with nutrients and the ones in jerk seasoning are no exception. Jerk seasoning contains:
- Minerals: Like most spices, allspice is a good source of important minerals including iron, calcium, and magnesium. It is a very good source of manganese.
- Eugenol: Eugenol is an essential oil found in allspice. It has antimicrobial and anti-fungal properties.
- Capsaicin: While some jerk seasoning blends may contain cayenne pepper, the traditional pepper in jerk seasoning is scotch bonnet. This is an extra hot hottest chili pepper and is responsible for most of the characteristic heat of jerk seasoning.
- Vitamins: Thyme is a rich source of vitamin C and contains smaller amounts of a few B vitamins including B-2 and B-6. The allspice in jerk seasoning provides vitamin C. Green onions are another staple ingredient in jerk seasoning blends and are rich in vitamin A.
Here are some of the ways that jerk seasoning can help to improve your health:
- Food poisoning: Both thyme and allspice contain compounds with anti-fungal benefits, which may be beneficial for neutralizing the microbes that cause food poisoning.
- Respiratory problems: Thyme is sometimes used in traditional medicine for the treatment of respiratory issues including bronchial infections and asthma.
- Osteoporosis: The vitamin C and calcium found in jerk seasoning are beneficial for bone health and can help to prevent the loss of density that results in osteoporosis.
Common uses of jerk seasoning
The historical use for this spice blend is for seasoning pork. Its use on other proteins is a relatively recent phenomenon. That said, it is a versatile spice blend that can be found in both powder and paste form. You can use it to flavor chicken, fish, or tofu along with pork.