Jamaican food calls for an unique combination of seasonings from lime juice, garlic, scallion, the incomparable Jamaican Scotch Bonnet Pepper and the indigenous pimento berry or 'Allspice'. It is the judicious addition of this pungent spice that provides the exotic taste in a variety of traditional recipes - especially Jerk.

Jerk is an important part of Jamaican history, tracing back to the middle of the 17th century and possibly even earlier. The term "jerk" is thought to be from the Spanish word for dried meat, charqui, which has been transformed into the English "jerky." It is likely connected to the way the meat gets poked, prodded, and jerked around the grill as it cooks.

You could use it to add some heat to any ready made meal, or to use as a marinade. You can add a dollop of jerk sauce to everything from spicing up quinoa/rice, adding it to veggie burgers, to sandwiches as a spread, marinade for veggies before bbq, marinade for tofu and the list goes on.