National Jamaican Jerk Day has grown into a global cooking contest, with jerk specialists from several countries taking part this year. The day celebrates the island's most recognisable cooking method, built on scotch bonnet peppers, thyme, allspice and slow smoking over pimento wood. Cooks marinate meat, usually chicken or pork, and grill it until the spice rub forms a dark, fiery crust. This year's edition was framed as a flavour showdown, pitting cooks from abroad against those keeping the tradition alive at home in Jamaica. Jerk has travelled far from its roots, with dedicated stands and restaurants now found in cities across Europe and North America. Enthusiasts describe the technique as part of Jamaican identity rather than a mere recipe. Events like this one give cooks a stage to compare skills and win over new audiences. For everyone involved, the result is a day filled with smoke, chili heat and music.