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Jamaïcain Jerk


Jerk is a hot blend, indeed red-hot if used as it is, but it can also fit to all palates if we go easy with it. All we have to do is mixing it in a sauce or a liquid basis, and there you have it. Delicious if used as a rub on chicken or pork.


  • Salt, sugar, allspice, ginger, onion, black pepper, thyme, Cayenne pepper, garlic, cinnamon, silicon dioxide (anti-caking agent).

62 g

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