Marlaina’s Premium limited edition Himalayan salt Jerk seasoning, carefully blends Himalayan rock salt with the authentic aromatic spices, with a slight hit of chilli, a smattering of lemon and a pinch of garlic and herb seasoning. This goes on everything - all my sauces, on all my meats and seafood, and even on my boiled eggs in the mornings. Marlaina’s Premium Jerk Seasoning and salts is an aromatic blend of finely hand picked spices by Marlaina Curtis to deliver an authentic Jamaican taste sensation. Each sensual flavour has been infused with the original Marlaina’s Premium Jerk Seasoning.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. It was originally developed by African slaves who fled into the wilds of Jamaica when the British captured the island from Spain in 1655. Adapting to their new surroundings, the slaves made use of the natural food sources available to them, creating the spicy sauce and slowly cooking the meat over a smoking wood fire.
Nowadays, the smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The word jerk is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English and sour with ingredients including curry powder, lemon pepper, garlic, chilli powder and flakes, peppercorns and herbs.
Sprinkle over chicken wings, casseroles, tray bakes – any dish that could do with a lift.
1 tbsp = mild 2 tbsp = medium 3 tbsp = hot