Arsik Arsik Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as "ikan mas" or gold fish). Distinctively Batak elements of the dish are the use of torch ginger fruit ("asam cikala"), and "andaliman" (Indonesian szechuan pepper). Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used. Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as
Jerk (cooking) Amerindians in the Caribbean. Nowadays, the smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean/West Indian communities throughout North America and Western Europe. The word "jerk" is said to come from "charqui", a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word "jerky" in English. "Jerk" is also derived from