Home of The Spice Rack Spice History Spice Book:   A to Z Which to Use Seasoning Mixes Storing Spices Shelf Life Preserving Herbs Spicy Tips & FAQs Spicy Wedding? Spice Links	Spice Book Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z   Sources Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet. Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.
	J Jerk Chicken and Fish Seasoning: In recent years, restaurants in Jamaica have added Jerk Chicken and Fish. The spices are more subtle, designed for shorter cooking times. Ginger, brown sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme, ground Grenadian nutmeg, black pepper, cumin, red pepper and jalapeno. Jerk Pork Seasoning: In the 1600’s, pirates would stop in the Caribbean, adding their own spices to the native allspice. In Jamaica these spices were combined with the process of slow-smoking wild pigs to produce Jerk Pork, one of the world’s great meals. Great for pork chops or tenderloin on the grill. Paprika, allspice, ginger, red pepper, sugar, nutmeg, black pepper, garlic, thyme, lemon grass, cinnamon, star anise, cloves, and mace.	Back to Index   Use 1 tablespoon Jerk Chicken and Fish Seasoning per pound chicken or fish with 2 tablespoons water. Let stand 10 minutes. Add the juice of 1/2 lemon and salt to taste. Rub on meat, then grill over medium heat. Slightly hot, but for authentic Jamaican taste add a bit more hot pepper.
Juniper Berries	Juniper Berries: The once humble juniper berry is enjoying a renaissance of its ancient popularity as a seasoning for game, as the country’s top restaurants list venison, squab, pheasant and rabbit on their menus. Photo to the left. A few juniper berries will reduce the wild flavor of these meats and will add the pleasant tartness long associated with Germanic dishes, such as sauerbraten, stuffed goose and beef stews. Juniper tea is a Centuries old hangover remedy.
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