If you've visited Barbados, then you're sure to have experienced the local cuisine delicately spiced with Bajan seasoning. This fiery seasoning is made with traditional herbs and spices and will season and flavour many of your homemade Barbadian dishes as well as numerous others. (See the bottom of the page for links to more of my recipes)
Ingredients: (makes about 8-9 tablespoons)
7-8 dried scotch bonnet peppers (see pepper note below)
2 tbsp dried thyme
1 tbsp paprika powder
1 tbsp dried parsley
1 tbsp allspice berries
1 tbsp black peppercorns
2 tsp onion powder
2 tsp ginger powder
2-3 tsp salt (see note 2 below)
2 tsp garlic powder
1 tsp whole cloves
1 tsp ground cinnamon
10 dried lime leaves (optional)
tbsp = tablespoon
tsp = teaspoon
Store your bajan seasoning in an airtight jar out of direct sunlight. Use within 2-3 months before making up a fresh lot.
Note: To extract even more flavour from the whole spices you could dry toast the pepper pieces, peppercorns, allspice berries and cloves before grinding and combining with the other ingredients. Click here for further info on this recommended cooking technique. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have available.
Pepper Note: If you don't have Scotch bonnets, you can use another variety if you like. Or, simply use 3-4 tablespoons of commercial chili powder and stir in with the other pre-ground ingredients when making.
Ingredient Note: I use a few whole ingredients for this Barbadian seasoning as these will add the most authentic flavours. However, if you don't have whole just use pre-ground spices and reduce the amount the recipe requires by half. So instead of 1 tablespoon of whole peppercorns you would use 2 teaspoons of ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.