This is a blend of dry spices that produce the traditional jerk flavor of Jamaica. History suggests the technique of jerking originated with the Cormantee Indians and was later passed on to the Maroons (escaped slaves living in Jamaica’s "cockpit" country).

Try this rub on any meat, fish, poultry, or vegetables.

Curry was introduced to the West Indies by indentured servants brought from China and the East Indies as a source of cheap labor after slavery was abolished. French islands refer to curry as colombo. True poudre de colombo contains toasted ground rice, tamarind and oftentimes coconut.

Island curries vary dramatically, depending on the cook.

Adobo is an all-purpose seasoning used extensively in Criollo Cucina. Creole cooking is found predominantly on Spanish-influenced islands such as Puerto Rico and Cuba. Adobo is a mixture of various ingredients, most commonly: salt, garlic powder, oregano, and pepper.

It is a perfect blend to complete any fish, meat, poultry, or vegetable dish.

"Season-Up" is a colloquialism English-speaking islanders use when they talk about adding flavor to their dishes. Usually in the form of seasonings and marinades, the blends tend to vary from cook to cook. Typical ingredients are onions, garlic, various herbs, spices, juices, oils, vinegars, wines, rums, chiles, and various other ingredients.

This combination of dry ingredients captures much of the local flavor and is excellent rubbed on any fish, meat, or poultry.