Jerk Seasoning Recipes

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JERK SEASONING



Jerk Seasoning image

Provided by Aaron McCargo Jr.

Number Of Ingredients 9

1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil

Steps:

  • In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

JERK SEASONING



Jerk Seasoning image

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

Provided by Celia

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 8

2 tablespoons dried minced onion
2 ½ teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil

Steps:

  • In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 15 g, Fat 28.4 g, Fiber 4.8 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 1171.3 mg, Sugar 2.8 g

JERK SPICE MIX



Jerk spice mix image

This combination of Caribbean spices creates a sweet and fiery flavour - you can add Scotch bonnet chilli to make it super spicy

Provided by Cassie Best

Categories     Condiment, Dinner

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 6

2 tbsp ground cinnamon or 2 cinnamon sticks
2 tbsp black peppercorn
1 tbsp dried thyme
2 tsp allspice berries
1 ½ tsp cayenne pepper
½ nutmeg , grated

Steps:

  • Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
  • Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

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