Jamaican smoked mixed spice jerk seasoning - canned

Jamaican smoked spice (Jerk seasoning) is a famous spice in the Caribbean. It comes from the Jerk cooking method. The chicken is dry-marinated or wet-marinated, and then grilled over charcoal fire to present a unique flavor and obvious spiciness. And has a smoky flavor. In Jamaica, Jerking is a method of slowly cooking meat marinated in a large amount of spices outdoors over an allspice wood fire. This is a local salting method that helps prevent spoilage in the tropical heat. Plenty of native spices and chillies preserve the meats, making them delicious when cooked over an open fire. Traditional dishes are used on chicken or pork, but now there are many new dishes used on beef, shrimp, seafood and even vegetables and tofu, which are then fried and grilled. Allspice, Scotch bonnet peppers and thyme are ingredients that appear in every Jamaican smoked spice recipe. However, because they are difficult to obtain in Taiwan, Kendo used several different peppers to adjust the flavor, but in the end The main thing is the presentation of spiciness. Other special features include the use of green onions and brown sugar to restore the original flavor to a greater extent, while smoked paprika allows for an extra smoky flavor even when charcoal grilling is not possible. The ratio of brown sugar and salt in this spice is relatively high, in order to bring out more spice flavor and balance the spiciness, adding layers. Generally used when marinating meat, you can create an attractive flavor by adding additional lemon juice or vinegar to increase the acidity.