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Spice Mixes of the World #11 Make Your Own Jerk Spice
November 14, 2013

Make Your Own Jerk Spice and Capture the Flavours of Caribbean Cooking


14th November 2013 -- Issue #11

Table of Contents

1. Recipe of the Week - Make Your Own Jerk Spice Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book

If you want to enjoy the taste of Jamaica and the Caribbean, then making your own homemade Jerk spice is highly recommended. This version only takes minutes to make and will add authentic flavours and aromas to your recipes.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 9-10 tbsp)

4 tbsp coriander seeds (cilantro seeds)
2 tbsp chili powder
2 tbsp allspice berries
2 tbsp garlic powder
2 tbsp brown sugar 
1 tbsp ground ginger
1 tbsp black peppercorns
1 tbsp dried thyme
2 tsp grated nutmeg
3 inch piece cinnamon
1 tsp cloves

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon

  • Grind the cinnamon with the thyme, cloves, allspice, coriander, sugar and peppercorns

  • Add to a bowl

  • Stir in the chili, ginger and garlic powders

  • Stir in the nutmeg

  • Combine thoroughly

    Store in an airtight container out of direct sunlight and use within 3 months.

    You can see more of my recipes here, plus other delicious homemade blends.

    Note: You could dry toast the whole spices prior to grinding for even more flavours.

    See the toasting and grinding info below for tips.

    Ingredients if using ground spices: (makes about 10 tbsp)

    2 tbsp ground coriander (cilantro)
    2 tbsp chili powder
    1½ tbsp garlic powder
    1½ tbsp brown sugar (fine)
    1 tbsp ground cinnamon
    1 tbsp ground allspice
    1 tbsp ground ginger
    1 tbsp dried thyme
    2 tsp grated nutmeg
    2 tsp pepper

    tbsp = tablespoon
    tsp = teaspoon


    Mix the powders and nutmeg together in a bowl. Crumble in the thyme and stir again.

    Store in an airtight jar. Use within 3 months.

    You can see more of my recipes here, plus other delicious homemade blends from around the world.

    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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