This Jerk Seasoning is a dry spice rub that mimics the Jerk flavours of Allspice and Scotch Bonnetts, which are incredibly hot, without all the heat. It is the combination of floral allspice, savoury onions and garlic, with the heat of peppers, along with the manner that Jerk is cooked that I really enjoy. Normally grilled to achieve the smokiness, with the right seasoning mix you can get the flavour without the fuss.
Jerk chicken is the most well known dish that uses this rub, however it’s certainly not limited to that. Pork, Seafood and Vegetables are all well suited to Jerk seasoning.
Jerk Seasoning
This dry spice rub mimics the Jerk flavours of Allspice and Scotch Bonnetts which are incredibly hot, without the heat.
Jerk chicken is the most well known dish that uses this rub, however it's certainly not limited to that. Pork, Seafood and Vegetables are all well suited to Jerk seasoning.
Ingredients
- 2 tsp onion powder
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp dried crushed red pepper
- 2 tsp dried thyme
- 1 tbsp garlic powder
- 2 tsp dried parsley
- 1/2 tsp black pepper
- 2 tsp salt
- 2 tsp sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground allspice
Instructions
- Mix together in a small bowl. Combine well. Transfer to an airtight container and store for up to 6 months.
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