Jamaican Jerk Seasoning Recipe - Savour
the Flavours of the Caribbean Islands

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.

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
2 tsp allspice berries
2 tsp garlic powder
2 tsp salt
1 whole nutmeg
1 tsp whole cloves
3 inch piece cinnamon stick

tbsp = tablespoon
tsp = teaspoon

Directions:

Grate a teaspoons worth of nutmeg and set aside

Chop the Scotch bonnet peppers into smallish pieces and break up the cinnamon stick

Grind the cinnamon and pepper pieces with the salt, thyme, sugar, coriander seeds, allspice berries, peppercorns and cloves

Once ground add to a bowl

Add the garlic and ginger powders along with the freshly grated nutmeg and combine thoroughly. (Also add the chili powder if you used that in place of the scotch bonnet peppers)

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)