Talk:Jerk (cooking)

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Caribbean: Jamaica Mid‑importance

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Pepper types

Scotch Bonnet and Habanero are distinct and uniquely different varieties of pepper from the same family. Habanero does not grow in the Caribbean and is not a traditional ingredient of Jerk seasoning. Modern (American) chefs assume the interchangeability of the two peppers but this is not traditional or authentic. Good commercial Jerk seasoning is made with Scotch Bonnet peppers. They have a unique flavor not present in Habanero peppers.

Name

Sure this isn't connected with jerky? Rich Farmbrough, 10:08 18 December 2006 (GMT).

It appears to be from the same Quechua word, details and refs on Wiktionary. All the best: Rich Farmbrough, 23:08, 2 November 2019 (UTC).[reply]

Modern Day "Jerkers"

Someone needs to clean this section up: the word "often" is used six different times within the space of four sentences.

Yes, but what is it?

The article tells me it uses spice, and a special kind of cooking pan- but not what the cooking pan is, or looks like, or even (at a very basic level!) how the food is actually cooked. Very disappointing- I had hoped to learn precisely this. — Preceding unsigned comment added by Ginestre (talk • contribs) 17:08, 6 November 2013 (UTC)[reply]

Goat?

Isn't goat traditionally prepared with jerk seasoning? I was under the impression that Jamaicans eat goat by the yard-ful, and was surprised at the first paragraph's assertion that pork is the "most" traditional meat used with jerk. Am I wrong? The article does not currently mention goat at all. 199.4.74.16 20:05, 17 September 2007 (UTC)[reply]

the actual Jerk Seasoning

jerk seasoning is similar to how one would make a "baked chicken" in the english Caribbean, because everyone uses pretty much the same seasonings. What makes Jamaican jerk seasoning "jerk is the the use of specifically pimento, which Jamaicans seem to use liberally, and including items like cloves and nutmeg. If you remove these it would be just a regular english Caribbean seasoning for chicken.

This is exactly true "Though Jamaican jerk sauce certainly was derived from African ancestry[citation needed], it is something that was adapted and modified over hundreds of years as various cultures added their influence." from the article. Sometimes Jamaicans add ginger to the seasoning?. where would this come from. From East Indians and Chinese Jamaicans.

Starbwoy (talk) 22:21, 20 March 2015 (UTC)[reply]

Allspice is the same thing as what the Jamaicans call Pimento RichardBond (talk) 12:31, 4 October 2019 (UTC)[reply]

Added Citations

The information in this article seems to be accurate as far as it goes. I tracked down citations for the major statements and put them in. I hope this helps.VaDawn (talk) 01:48, 31 May 2016 (UTC)[reply]

Expanded article's lead section

@Thumperward: I've had a go at summarising the article's main points in the lead section and wondered if it was good enough for you to consider removing the header template? Thanks. Rodney Baggins (talk) 07:44, 12 April 2018 (UTC)[reply]

Apologies for the delay in replying - I've split it up into small paragraphs to roughly parallel the sections in the body and de-tagged. Thanks! Chris Cunningham (user:thumperward) (talk) 19:48, 28 April 2018 (UTC)[reply]

Redirect needed

Needed: a redirect from Jerk (food). 173.88.246.138 (talk) 22:20, 4 May 2021 (UTC)[reply]

That doesn't seem necessary: people who are looking for this page are likely to land on jerk, which is a disambiguation page that includes a link to this page. ~dom Kaos~ (talk) 07:37, 2 October 2022 (UTC)[reply]