Salt, Sugar, Thyme, Garlic Powder, All Spice, Paprika Powder, Black Pepper, Onion Flakes, Chives, Cayenne Pepper, Cumin, Nutmeg, Cinnamon Powder and Parsley.
Directions :
A hot spice mixture, native to Jamaica is used for jerk cooking which includes dry rubbing or wet marinating of the meat.
The unique taste is acquired by various cooking methods and the noted ingredients in the mixture.
Jerk cooking has evolved globally over a period of time.
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