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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.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
The indigenous inhabitants of Jamaica, the Taínos, developed dishes such as jerk meats, [2] roasted fish, bammy, [2] cassava bread and pepperpot (made with callaloo and scotch bonnet pepper). [2] Taíno influence can also be found in dishes like turned cornmeal, duckunoo, [17] Jamaican hominy corn porridge and Saturday beef soup. They are ...
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The most common peppers used are habanero and Scotch bonnet, the latter being the most common in Jamaica. Both are very hot peppers, making for strong sauces. Over the years, each island developed its own distinctive recipes, and home-made sauces are still common. [citation needed]
Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) [1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. [ 2 ] [ 3 ] It is native to the Americas —a cultivar of Capsicum chinense , which originated in the Amazon Basin , Central and South America .
Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers; Montreal steak spice, a seasoning mix for steaks and grilled meats; Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore [6] and regionally popular in Maryland as well as Mid-Atlantic and Southern states, parts of New ...
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [ 1 ] [ 2 ] It is required for raw cast-iron cookware [ 3 ] and carbon steel , which otherwise rust rapidly in use, but is also used for many other types of cookware.