The full blown flavor of all the Jamaican spices in this recipe are delicious. Allspice, cinnamon, coriander, and nutmeg are often used in a lot of baked goods, but the traditional spice blend of Jamaican jerk combines all of them together along with green onions, fresh thyme, ginger, brown sugar, fresh ginger, lime juice, apple cider vinegar, and soy sauce. The ingredient list might be a little long but the marinade is quick to make because you just add everything to a food processor or blender. One of the quintessential ingredients in Jamaican jerk recipes is the scotch bonnet – one of the hottest chili peppers in the world. On the Scoville heat index they are rated at 100,000-300,000 and a jalapeno is rated 2,500-8,000 just to give you an idea of the kick of heat they have! I am not that brave and used a jalapeno instead! You can also use chicken in this recipe and it’s best to take the time and marinate the meat for 24 hours to develop a really deep flavor. The ginger tamarind glaze that is drizzled over the pork chops is also really good and would make it’s own great glaze for pork or chicken instead of a traditional ketchup based bbq sauce with its sweet and sour tang. The glaze has pineapple and lime juice, brown sugar, ginger, tamarind pulp, Worcestershire sauce, honey and garlic and is quickly made on the stove top until it becomes a nice glaze consistency. You don’t have to make the glaze, but it is good. I froze the leftover glaze and it was fine when I heated it back up. Tamarind is the fruit from the pod of a tamarind tree and is dried to make a beautiful dark burgundy pulp that you can reconstitute with water or add to many Asian and Indian sauces and marinades. Click here for the recipe….