Jerking is a tradtional style of barbecueing. This paste when rubbed sparing into meat should, should be left ovenight for best results, then grilled or roasted slowly. Adjust amount used to your taste. For chicken, pork, fish, hamburgers, & vegetables. … see full wiki
The ingredients are identical in both versions, but in this one the proportions are altered to diminish the piquant component of the flavor profile. It does that while retaining the other ones: a touch of sweet from the cane sugar that is complemented by some of the aromatic spices (allspice and nutmeg.) In fact, the flavor profile is very complete because there is a touch of bitterness from the nutmeg, and sour from the citric acid. Salt is also prominent in the profile, with 540mg per two teaspoon serving. The final savory components come from the spring onion, black pepper and thyme.
To be sure, there is a touch of spiciness in this, but only enough to impart a genuine taste of Jamaica. Also, like its hotter sibling this seasoning is for much more than jerk barbeque. For example, mix a little of this into mayonnaise. It will make a perfect (and exotic) condiment. In fact it complements aioli (a French twist on mayonnaise).
I use this on salmon. For me and other guests who like their food spicy I use the hot and spicy version, and this one for guests who want to enjoy the same flavor without the burn. I hand coat the fish with a thin layer of olive oil, then rub in this seasoning. I let it sit overnight and - viola! - the flavors have married deeply with the fish and come out beautifully when grilled or broiled. Don't get me wrong - I am sure it's wonderful on meat, but I do not indulge in that.
Bottom line: if you want to explore the tastes and flavors of Jamaica and the wider Caribbean this is a wonderful way to do that. It's authentic and delicious. If you love to barbeque, then you may find yourself stocking up because it's that good.
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