Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture. The technique was developed by the Maroons, African slaves who escaped into the mountains of Jamaica and blended their traditions with the native Taíno people. The word 'jerk' likely comes from the Spanish word 'charqui,' meaning dried meat (the root of the word 'jerky'). The two essential ingredients in any authentic jerk seasoning are allspice (known in Jamaica as pimento) and Scotch Bonnet peppers. Traditionally, the meat is slow-cooked over green pimento wood, which imparts a unique smoky flavor. The spice rub not only adds heat but also acted as a preservative in the tropical heat.