A yawdie, a foodie, with a yen for travel…
Creative pragmatist with a love of laughter and living
Temporarily transplanted to India
Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or wet marinated with a very hot spice mixture. Jerk seasoning is traditionally applied to porkand chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.
Jerk chicken, pork, or fish is traditionally smoked over aromatic pimento wood. The wood (“pimento wood”), berries, and leaves of the allspice plant among the coals contribute to jerk’s distinctive flavor.
Masala or massala (Hindi: मसाला);(Bengali: মশলা); (Urdu: مصالہ) is a term used in South Asian cuisines (including Indian, Nepali, Bangladeshi, and Pakistani cuisines) to mostly describe a mixture of spices. A masala can either be a combination of dried (and usually dry roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cooking to add spice and flavour and lose quality when not fresh.