Ingredients
Dry Spice Ingredients
- 1 Teaspoon Red Chili Pepper Ground (Scotch Bonnet or Habanero)
- 1/2 Teaspoon Nutmeg Ground
- 1 Teaspoon Allspice Ground
- 1/2 Teaspoon Black Pepper Ground
- 1 Teaspoon Garlic Powder
- 2 Teaspoon Onion Powder
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Cinnamon Ground
Instructions
- Choose your preparation method: Decide whether you want to create a quick jerk seasoning using pre-ground spices or a more flavorful one by toasting whole spices.
- Toast whole spices (optional): Heat a dry pan over medium heat and toast your whole spices until fragrant, about 2-3 minutes, being careful not to burn them. This enhances their flavor profile.
- Cool and grind the spices: Allow the toasted spices to cool completely before grinding them to a fine powder using a mortar and pestle or an electric grinder.
- Mix the spices: Combine the ground toasted spices or the pre-ground spices with the remaining powdered ingredients (red chili pepper, nutmeg, allspice, black pepper, garlic powder, onion powder, dried thyme, and cinnamon) in a bowl and mix thoroughly until evenly blended.
- Store or use immediately: Use your jerk seasoning blend as a dry rub for meats, incorporate it into marinades, or sprinkle onto vegetables. Store any leftover seasoning in an airtight container placed in a cool, dry place for up to 3 months for maximum freshness.
Notes
- For authentic heat, use Scotch Bonnet or Habanero peppers, but adjust to taste if you prefer milder spice.
- Toasting whole spices unlocks deeper flavors but is optional if you’re short on time.
- Store the seasoning blend in an airtight container away from light and moisture to preserve flavor.
- This seasoning works well for chicken, pork, fish, and vegetables.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (optional for toasting)
- Category: Seasoning
- Method: No-Cook
- Cuisine: Caribbean
