Jamaican jerk spice
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Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice. This jerk seasoning typically relies upon two items: allspice (Jamaican pepper, Jamaican Pimento) and Scotch Bonnet peppers (among the hottest peppers on the Scoville scale). Cloves, cinnamon, cianna, todd, nutmeg, thyme, garlic and other ingredients are often added. Traditionally, the meat is wrapped in banana leaves and cooked in an earth covered pit over smoldering Pimento wood. A grill over an open fire will suffice for a modern rendition, and pre-made jerk seasoning mixes are available.
This method of cooking dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
