"Jamaïcan Jerk" Spice

✓ Made in France by chef Philippe Bellan
✓ Made from authentic ingredients: preservative-free
✓ Eco-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.

The gastronomy of Jamaica, an island state with dream beaches in the Caribbean Sea, calls "jerk" or "jerki" for dried meat in the Queshua language (Peru),a method of cooking and preserving food, mainly meat.
This method consists of a marinade made of highly spicy spices added to the meat and smoking for long hours.
Historians agree to consider a transmission of this method between the first inhabitants of the pre-Columbian era of the island, the "Taino" people  and the "maroons", the black slaves who escaped into the wild regions of the island when the British became the masters in 1655 by driving out the colonists from Spain.
Cooking in a "pit" dug into the ground has been replaced since the 1960s by barrels specially prepared for this type of cooking by smoking with pepper wood.
The principle of marinating and smoking is still the same and is used for all kinds of meats
To find the "smoky" flavor in the mixture of spices previously roasted, I carry out a long smoking with beech wood.
The necessary spiciness of this spice recipe is ensured by the combination of the formidable Habanero pepper and the Chiloé berry, a fruit native to Chile, rich in vitamins and an old remedy against scurvy, the deadly disease of sailors of old.
The contribution of natural Muscovado sugar balances the dominant fragrance of cinnamon and ensures a homogeneous mixture for marinades in the Caribbean style, the "boucanés" in the Creole language.
In addition to marinades, this spice with a smoky scent also seasons fish that you cook en papillote with exotic fruits and vegetables.
Flavor a parsnip velouté diluted with coconut milk or a roast beef chuck then cooked in vegetable broth like a pot-au-feu.
Make a vinaigrette with toasted soybean oil and my Kumquat Vinegar. This cold sauce will work wonders on julienne red beetroot in winter and diced tomatoes in summer.

It's your turn to make successful dishes with my spice and start with a sample presented in a mini glass jar. This is the surest way to discover my Jamaican Jerk and share your find.

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.