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Jamaican Jerk Seasoning

I have a deep, deep fondness for Jamaica. I've been fortunate enough to visit twice (once was to get married) and I connect to the country, it's people, and the food on a cellular level.


Traditional jerk is usually a wet marinade used on the country's famous dish, jerk chicken, but I was looking to make a more shelf-stable version free from chemicals and preservatives like MSG and "natural flavors". Jerk seasoning is warming, herby, and spicy. The wet marinade contains Jamaica's Scotch Bonnet pepper, a very spicy yellow-orange pepper that most closely resembles the habanero in Mexican cuisine.


I used the jerk seasoning recipe from the good folks over at Chili Pepper Madness as my inspiration for my version of a kitchen staple.



Ingredients:

1 tbsp. onion powder

1 tbsp. garlic powder

2 tsp cayenne pepper

2 tsp sea salt

2 tsp ground black pepper

1/2 tsp dried thyme

2 tsp coconut sugar

1 tsp allspice

1 tsp dried parsley

1 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground cumin


Combine all ingredients in a glass airtight container. Stays good for up to 4 months.

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