Smoked Caribbean Spice "Jamaican" Jerk" in jars and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Assortment of organic spices and plants (cinnamon, garlic, ginger rhizome, lemon thyme, onion, paprika), Habanero pepper, Chiloé berry (Drimys winteri), Muscovado sugar.

A bit of history
The gastronomy of Jamaica, an island nation with dream beaches in the Caribbean Sea, calls "jerk" or "jerki" in the Queshua language, Peruvian dried meat, a method of cooking and preserving food, especially meat.
This method involves adding a marinade of highly spiced spices to the meat and smoking it for hours.
Historians agree that this method was passed down from the island's first pre-Columbian inhabitants, the "Taíno" people, to the "maroons," the black slaves who escaped into the island's wild regions when the British took over in 1655, driving out the Spanish colonists. Since the 1960s, cooking in a "pit" dug directly into the ground has been replaced by barrels specially prepared for this type of cooking, using pepperwood smoking.
The principle of marinating and smoking remains the same and is used for all kinds of meats.

What's in my "Jamaican Jerk" spice recipe?
To rediscover the "smoky" flavor in the pre-roasted spice blend, I smoke it for a long time over beechwood.
The essential spice in this spice recipe is provided by the combination of the formidable habanero pepper and the chiloé berry, a fruit native to Chile, rich in vitamins and an ancient remedy for scurvy, the deadly disease of sailors of old.
The addition of natural muscovado sugar balances the dominant cinnamon fragrance and ensures a homogeneous blend for Caribbean-style marinades, "boucanés" in the Creole language.

How to use my Jamaican Jerk?
A few tips from the Chef.
In addition to marinades, this smoky spice also seasons fish cooked en papillote with exotic fruits and vegetables.
This smoky marinating spice also seasons fish cooked en papillote with exotic fruits and vegetables.
Add flavor to a parsnip velouté diluted with coconut milk or to a roasted beef chuck cooked in vegetable broth like a pot-au-feu.
Make a vinaigrette with toasted soybean oil, my Kumquat Vinegar, and a generous dose of the spice. This cold sauce will be wonderful on julienne beetroot in winter and tomatoes in summer.

Why choose our artisanal spice blends?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Variety your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string
Kraft bag with zip closure with a QR Code "The Popote Shop".
Sample presented in glass jar with mechanical closure.