In a nutshell: Make Jamaican Jerk seasoning with our authentic spices; then just add rum, Red Stripe and reggae and fire up the BBQ or jerk marinade some meat into the oven.
These authentic Jamaican spices, blended with an assortment of herbs and lots of Scotch bonnet chillies, will help make the perfect jerk seasoning for all your pork and chicken dishes. You can even try some roast jerked Christmas ham, lamb or goat by combining these spices in a blender with olive oil, rum and parsley to create a brilliant marinade to rub over the meats.This famous seasoning is found all over Jamaica, especially good in the jerk pits of Boston Bay, near Port Antonio. It's an unforgettable experience once you get there as all the locals drive from miles around to eat the delicious jerked pork and chicken straight from the charcoal pits. The reggae music blares out of thumping speakers tied onto the trees and the Red Stripe beer is at a perfect ice-cold temperature! The word ‘jerk’ refers both to the spices in the blend and to the techniques of cooking the meat. Traditionally, the pork is marinated with these spices for several hours prior to long, slow, smoky cooking. Today jerk sauces are widely available in ready made jars, but we believe our blend to be far superior, honouring true Jamaican traditions by blending allspice with aromatic herbs and, naturally, lashings of fiery scotch bonnet chilli into the mix.
Details 25g; Ingredients: allspice, scotch bonnet chillies, thyme, shallots, mace, bay leaf, allspice leaf.
Red - Very Hot Blend
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.