Making a homemade Jamaican jerk blendwill allow you to enjoy the unique taste of this unique cuisine in your own home. With the addition of traditional ingredients: allspice berries (pimento), scotch bonnet peppers, cinnamon and nutmeg to name just a few, this versatile recipe can be made in minutes and used for numerous dishes. (See the bottom of the page for other recipes)
What You'll Need: (makes about 10 tablespoons)
Note: If you can't get hold of dried scotch bonnets just use 2-3 tablespoons of hot chili powder and stir in with the other powders
6-8 scotch bonnet peppers (or another hot variety)
2 tbsp cumin seeds
2 tbsp allspice berries
2 tbsp dried thyme
4 tsp dried chives
2 tsp garlic powder
2 tsp black peppercorns
2 tsp ground ginger
1 tsp grated nutmeg
1-2 tsp sea salt
3 inch piece cinnamon
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Jamaican spice in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Dry toasting the cumin, peppercorns, allspice and scotch bonnet pieces before grinding will add even more flavours to your seasoning. Click here for further info on this. (Link opens in new window)
Note: I try and use whole spices when and where I can for my blends as these add the best flavour. However, sometimes this is not practical as you may not have them whole. If this is the case use pre-ground powders and reduce the amounts by half. So for 2 tablespoons of cumin seeds you use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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