In the 17th century, Jamaican slaves, the Maroons who escaped from the British, preserved the wild boar they hunted by marinating it in spices and slow-cooking it over a fire. The technique became known as “jerking,” and the seasoning they used remains a Jamaican tradition.
Capers have been eaten for thousands of years. The plant is best known for the edible flower buds (capers) and used as a seasoning, and the fruit (caper berries) both of which are consumed pickled. Capers are dark green buds that are sun-dried and packed in vinegar brine. They are the unopened green flower buds…Details