10 ingredients you have to include in jerk seasoning

We've worked hard over the years to get our jerk seasoning just right

Today our chefs added one of their favourite recipes to the menu - Jerk-style slow-cooked pork with pineapple salsa, rice and peas and scotch bonnet sauce. At workplaces all over London we're bringing that summer barbecue feeling, just in time for the weekend.

This is a dish we always take seriously. When it comes to jerk spices we're not really introducing our customers to a brand new cuisine. For plenty of the people we serve this is a dish they grew up eating - and we sure don't want to mess about with their memories.

But that's not to say jerk spices are complicated to make! In fact, to make it easy for you to make at home, we've produced this little graphic showing the essential ingredients of great jerk seasoning.

This is also part of a poster series we produce for many of our eateries, providing information about our menus and healthy eating tips. If you're curious about how else we keep our customers informed, do get in touch.

Or why not get these ingredients in, have a play with proportions at home and see how you like it best?

jerk spices always contain ten essential ingredients

So what are our jerk seasoning proportions? We'd call that's a trade secret! But we will tell you one adaptation...

Over the years we've finessed our recipe based on feedback from customers. The challenge is always that in workplace catering you have to keep everyone happy at the same time. On the one hand there's the people who hold jerk flavours close to their heart, know how it should be cooked and are ready to tell us when we get it wrong. On the other, there are a lot of customers who get a little antsy around spicy food.

Because of that, we usually cook the meat itself in a mild jerk seasoning that everyone will enjoy, then offer a hot scotch bonnet sauce on the side for people who really wants to lay on the pepper. Everyone wins!

Jerk Flavour Essentials

Oil Softens up the meat Soaks up aromatic flavours better than water

Lemon or Lime Tenderises the meat Brightens the flavour

Allspice The staple Caribbean spice Tastes like a mix of cloves, cinnamon and nutmeg - hence the name!

Scotch bonnet chillies Brings the heat. A lot of heat. Has an especially sweet flavour compared to other chillies.

Salt or soy sauce Salt penetrates past the top layer of meat. Soy sauce bring a meatier flavour than just salt.

Thyme Adds a savoury fragrance. Very strong-flavoured, so use sparingly!

Ginger Adds a zesty flavour Brings a gentle, tingly heat to the back of your throat

Cinnamon Adds a rich, heady fragrance Use nutmeg as a milder alternative

Onion Adds sharpness and bite Has just a hint of sweetness

Sugar Burns to create a smoky, charred flavour Balances out the flavour of the salt