Jamaican Jerk seasoning is a traditional mixture of herb that applies on dry rubbed or wet marinated on meat ready to cook either on the grill or in the oven.  It is mostly applied on to chicken or pork as the name was given because of its hot spice mixtures. Jamaica jerk sauce or Jerk spice is another name given.  Jerk commonly refers to spice rub and basically in conjunction with the cooking technique that is applied.  It is applied for many cooking method for different types of proteins. As mention earlier chicken and pork is a main ingredients on the Jamaican dish. Other main ingredients include goat meat and seafood such as fish, shellfish.  

Just as Jamaican Patties has evolved across Europe and other developed countries so does the Jamaican jerk seasoning (spice) it has developed across the  USA  and Western European cosmopolitan centers with Caribbean/ west Indian communities.  Modern recipes now apply Jamaican jerk seasoning to beef, sausage, lamb, and tofu. 


This popular spice primarily relies on two items: allspice also called pimento in Jamaica, and Scotch bonnet peppers. (Please note Scotch bonnet peppers are the hottest pepper on the Scoville scale) additional ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.

Pit fires to old oil barrel halves, as the container of choice were used for the cooking technique of jerking, based on the results it produces. 


This style of cooking has evolved about the 1960s, when entrepreneurs from the Caribbean were seeking to recreate the smoke pit flavor in a much easier; more portable method came up with the solution to cut oil barrels length wise and attached hinges, by drilling several ventilation holes for the smoke. Charcoal was used to fire up these half barrel stoves which in return enhances the spicy, smoky taste. Wood burning ovens were used as an alternative when charcoal weren’t available; however one of the most popular cooking methods for making jerk in Jamaica with Jamaican Jerk seasoning is the oil barrels.

Jamaican Jerk seasoning has paved the way in jerk cooking therefore jerk cooking is no longer cooked in the traditional method and is now grilled over hardwood charcoal in a steel drum also called Jerk pan. Jerk pan frequently can be seen used on the street side by vendors who sell jerk seasoning dishes. These vendors have a jerk stand while some have jerk centers. Not only the Jamaican communities involved in Jerk cooking, but the nearby Islands such as Cayman islands as well as throughout the other Caribbean countries and beyond. 


 Jamaican jerk seasoning meats usually served with either hard dough bread,   fried cassava bammy ( bammy is usually served with fried fish)  or Jamaican fried dumplings ( also called Johnny cakes).  Flavored dumplings known as festivals made of sugar and other ingredients plays a great delicious role.

Jamaican  jerk seasoning and jerk cooking has followed the Caribbean and the rest of the world and has establish it name, its brand and now can be found in restaurants  anywhere  Caribbean communities  exist. United Kingdom, Canada, United States, and French Caribbean is quiet similar to the traditional Jamaican Jerk Seasoning.