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)
What You'll Need: (makes about 7-8 tablespoons)
6 dried Scotch bonnet peppers (or 2 tbsp hot chili powder)
3 tbsp coriander seeds
2 tbsp dried thyme
1 tbsp ginger powder
1 tbsp black peppercorns
1 tbsp brown sugar
4 tsp allspice berries
2 tsp garlic powder
2 tsp salt (see note 2)
1 whole 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 seeds, allspice berries, cloves and peppercorns before grinding will add the most fabulous flavours to your finished blend. This is really quick and easy-to-do. See here
for detailed info on this. (Link opens in new window)
Note 2: I do recommend using a good quality salt: sea/rock/flakes etc as they're less processed and I think add better flavour. However you can use regular table salt (I sometimes do) if that's all you have available.
Ingredient Note: This Jamaican jerk seasoning 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 4 teaspoons of allspice berries you use 2 teaspoons of pre-ground allspice. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
Jerk Seasoning - A
Jamaican Jerk Chicken
Spice Blend Collection