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BEST WEEKLY CARIBBEAN RECIPES
Jerk seasoning is popular in Jamaican and Caribbean cuisine and refers to the preparation of meat with an earthy, spicy dry or wet rub. The Jamaican jerk dry rub is a strange mix that has a dark history. Unquestionably, jerk seasoning began as an African spice rub that was adapted by slaves transported throughout the Caribbean. As various peoples and nationalities travelled through the Atlantic the recipe changed with spices like thyme, nutmeg, and cloves being added. Heat increased dramatically when people began to add Scotch Bonnet peppers in lieu of tamer chiles.
We classify our Jamaican jerk seasoning from our dry jerk seasoning in that this one has a lot of chile pepper blended in. If you're looking for something with a bit of ground scotch bonnet, plenty of paprika, and a hefty dose of cayenne, then this will scorch your tongue into a cinder just fine.
A savory seasoning, adobo is a key seasoning in Spanish Caribbean and Latin American kitchens and is traditionally used to season and/or marinate chicken or fish.
Many dishes have a sofrito base. A typical sofrito is made from garlic, green pepper, onion, oregano and is quick fried in olive oil. The sofrito base gives the food its flavor and it is used when cooking black beans, many meat dishes, stews and tomato-based sauces. Root vegetables such as boniato (Cuban sweet potato), malanga and yucca are flavored with a marinade, called Mojo (pronounced MO-ho), which includes cumin, garlic, lemon juice, olive oil, sliced raw onions and a little water.
We've had numerous requests to come up with this dry Mojo Seasoning and we've finally given in. This ultimate salt free Cuban spice blend is best used to season roasting chicken or pork. But you can also make restaurant quality home made Cuban Panini sandwiches by making a flavorful Mojo dipping sauce! We've made this Mojo sauce to drizzle over some fish tacos - spectacular!
Hand blended with a fragrant combination of garlic, cumin, black pepper, orange and lime. Use it as a dry rub on the meat or add some beer and/or orange juice to the roasting pan. Cover and roast until the meat is done...it'll be juicy and loaded with flavor!
Often referred to as "Spanish Barbecue Sauce", use this Mojo Seasoning to make your own Cuban Mojo dip, sauce or marinate for chicken, fish or pork by simply mixing 3 tablespoons of Mojo Seasoning with the juice of 3 limes (about 1/2 cup), 1 orange (approximately 1/2 cup) and ¼ cup of olive oil.
You can also use this Mojo Seasoning on grilled seafood, grilled chicken, boiled yucca and fried green plantain chips.
Two of our favorite recipes using Mojo Seasoning are Carne Asada Marinade and Baked Fajitas.
If you're a fan of Caribbean flavors then you'll want to be sure to check out our Sazon Seasoning, Jamaican Jerk, Caribbean All-Island Seasoning , Colombo Powder (a Caribbean curry powder), Adobo Lime Rub and one of my favorites - Caribbean Turkey Rub
Description:
The Scotch Bonnet flakes are often compared to the habanero chile since they are two varieties of the same species but with different pod types (with the Scotch Bonnet having a wrinkled top and a flattened base). Both the Scotch Bonnet and the habanero chiles have a thin, waxy flesh with a similar heat level and flavor. Where the subtle differences lie is the piquancy (pungent taste and flavor) which varies quite a bit between the two.
The Scotch Bonnet was the first Caribbean chile pepper to become known by its specific name and widely sought after for export. As one of Jamaica's major agricultural exports, the chile is grown in most of the country's fourteen parishes. Jamaica does face numerous challenges with this chile as they are rarely able to meet the high demand for the product in their own country let alone being able to meet the growing international demand for this chile.
Scotch Bonnets add flavor to many different cuisines and dishes worldwide and are frequently found in hot sauces and condiments. These chiles are most popular in Barbados Cayman, Guyana, Grenada, Haiti, Jamaica, Suriname, Trinidad, and West African cuisine. But it is probably best known for its signature flavor in the Jamaican dishes of jerk chicken and jerk pork.
Our Scotch Bonnet Chile Flakes are the perfect addition to any well-stocked kitchen. If you love heat you'll find yourself adding these to everything from eggs and pizza to numerous rubs, soups, and stews.
Description:
Caribbean cuisine is like the ultimate melting pot of flavors. The meal influences go back to the islands early role given their ideal location on the spice trade routes into the Americas. The food from this region has fused a variety of spices and flavors that were preferred by the early African, British, Chinese, Dutch, Indian, and Spanish travelers through this area. The people of the islands have made taken this savory diversity and put their own unique twist on it.
Our Caribbean Spice Seasoning is stuffed full of this island flavor but this blend is not hot. Ideal for your chicken, fish, ribs, and pork chops.
Hand blended from granulated garlic, minced onion, ground allspice, paprika, brown sugar, thyme, ground cinnamon, black pepper, nutmeg, lemon peel, and cayenne pepper.
Jerk Organic Jamaican Seasoning (Kosher Organic Salt-Free) Medium/Hot
Jerk Organic Jamaican Seasoning (Kosher Organic Salt-Free) Medium/Hot
Description:
It is full of Caribbean spices that are sure to bring authentic “jerk” flavor to chicken, fish, seafood, and tofu.
Organic Onion, Organic Tomato Powder (Organic Tomatoes, Organic Guar Gum), Organic Cayenne, Organic Allspice, Organic Black Pepper, Organic Ginger, Organic Cinnamon, Organic Cane Sugar, Organic Garlic, Organic Rice Concentrate.
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