Marlaina’s Premium iodised salt Jerk seasoning, carefully blending Himalayan rock salt with the authentic aromatic spices, with a slight hit of chili, a smattering of lemon and a pinch of garlic and herb seasoning, to bring a taste personally picked by Marlaina for the Western palate. If you looking to put just a little heat into a dish and bring new life to an old recipe than this is the salt for you.
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