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Jamaican jerk spice
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.
==Etymology==
The term ''jerk'' is said to come from the word ''charqui'', a Spanish term of Quechua origin for jerked or dried meat, which eventually became ''jerky'' in English.
''Jerk'' is also derived from the action of ''jerking'', which referred to poking meat with holes so that flavor could more easily be absorbed.〔The History of Jamaican Jerk http://kitchenproject.com/history/JerkChicken/〕
The term ''jerk spice'' (also commonly known as Jamaican jerk spice) refers to a spice rub. The word ''jerk'' refers to the spice rub,wet marinade, and to the particular cooking technique. Jerk cooking has developed a following in US and Western European cosmopolitan urban centers with Caribbean/West Indian communities.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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