Jamaican smoked spice blend Jerk seasoning - Sprinkle can

Jamaican smoked spice (Jerk seasoning) is a famous spice in the Caribbean region. It comes from the Jerk cooking method, which is to dry-marinate or wet-marinate chicken and then grill it over charcoal to present a unique flavor with obvious spicy and smoky flavor. In Jamaica, jerking is a method of slow cooking meat marinated with a lot of spices outdoors over a fire made of allspice. This is a local method of salting that helps prevent spoilage in the tropical heat. Plenty of native spices and chilies preserve the meats and make them flavorful when cooked over an open fire. Traditional dishes use chicken or pork, but now there are many new dishes using beef, shrimp, seafood and even vegetables and tofu, which are then cooked by frying or grilling. Allspice, Scotch bonnet peppers and thyme are ingredients that appear in every Jamaican smoke spice recipe. However, since they are difficult to obtain in Taiwan, Kendo used several different peppers to adjust the flavor, but the most important thing is the spiciness. Other special features include the use of shallots and brown sugar to restore the original flavor to a greater extent, while smoked paprika allows for an extra smoky flavor when charcoal grilling is not possible. This spice has a higher ratio of brown sugar and salt in order to bring out more spice flavors and balance the spiciness, adding layers. It is usually used when marinating meat. Just add lemon juice or vinegar to increase the acidity to create an attractive flavor.