Jamaican Jerk Rub - Capture the Authentic
Flavours of Jamaican and Caribbean Cuisine

Traditionally, Jamaican jerk rub was used to tenderise and season tough goat meat, but today this classic Caribbean rub is used for flavouring a whole range of grilled meats and only takes minutes to make.

What You'll Need: (makes about 10 tablespoons)

4 tbsp coriander seeds
3 tbsp chili flakes (or 2 tablespoons chili powder)
2 tbsp allspice berries
2 tbsp garlic powder
2 tbsp dried basil
2 tbsp brown sugar
1 tbsp ground ginger
4 tsp white peppercorns (or black)
4 tsp dried thyme
2 tsp grated nutmeg
2 tsp annatto seeds (optional)
3 inch piece cinnamon
1 tsp cloves

tbsp = tablespoon
tsp = teaspoon

Directions:

Break up the cinnamon stick

Grind the cinnamon with the annatto (if using), chili flakes, sugar, coriander, peppercorns, cloves and allspice berries

Sieve into a bowl. Regrind any bigger bits that don't sieve

Add the ginger, garlic and nutmeg and mix thoroughly. Also stir in the chili powder if you used that instead of flakes

Finally, crumble in the basil and thyme. Stir again

Store your jerk rub out of direct sunlight in an airtight container. Use within 6 months.

Note: Dry toasting the coriander, peppercorns, cloves and allspice berries before grinding will add even more flavours to your finished blend. Click here for info on this recommended cooking technique. (Link opens in new window)