To capture the taste of the Caribbean, then making a Jamaican jerk seasoning recipe is recommended. With numerous uses, it was originally used to tenderise tough goat meat so beloved of the Islands. But if goat isn't on the menu, then it makes a versatile all-purpose seasoning or dry rub. (See the bottom of the page for links to more of my recipes)
Note: This recipe uses certain whole spices which are then ground. However if you don't have them available simply use pre-ground and reduce what the recipe requires by half. So instead of 2 tablespoons of allspice berries you use 1 tablespoon of ground allspice and so on for the ones you don't have whole.
What You'll Need: (makes about 7-8 tablespoons)
6-8 dried Scotch bonnet peppers (or 2-3 tablespoons hot chili powder)
4 tbsp coriander seeds
2 tbsp allspice berries
2 tbsp dried thyme
2 tbsp ginger powder
2 tbsp black peppercorns
2 tbsp brown sugar
3-4 tsp garlic powder
2 tsp sea salt
1 tsp grated nutmeg
1 tsp whole cloves
3 inch piece cinnamon stick
tbsp = tablespoon
tsp = teaspoon
Store your homemade jerk spice in an airtight jar out of direct sunlight. Use within 3 months before making more.
Note: Dry toasting the peppers, coriander, allspice, cloves and peppercorns before grinding will add the most fabulous flavours to your finished blend. This is really quick and easy-to-do.
for detailed info on this. (Link opens in new window)
Jerk Seasoning - A
Jamaican Jerk Chicken Spice - Perfect For All
Spice Blend Collection