1/2 teaspoon Jamaican Jerk Powder

Jamaican Jerk Seasoning


Jamaica
Makes:
Effort:
Sched:
DoAhead:  		 6 T
*
15 min
Yes		 An essential spice mix for Jamaican cuisine, also found on other islands. It is much used for rubs and marinades, but other uses as well, even salads. Photo is 1/2 teaspoon so highly magnified.




1
1
1
2
2
2
1
-----
2
1/4
1
1/2
1/2
1/2
-----
T
T
T
t
t
t
t
---
t
t
t
t
t
t
---
Onion Powder
Garlic Powder
Chili Powder (1)
Salt
Brown Sugar (2)
Thyme, dried
Paprika (3)
-- Grind
Pepper Black
Cumin
Allspice
Nutmeg
Cinnamon
Cloves
------------------
Make   -   (20 min)
  1. Grind together all Grind items as needed.
  2. Mix together All items. You can give the whole mix a short grind if you want a more uniform texture.
  3. Package in an airtight jar. Stored in a cool place away from sunlight it should be good for about 6 months.
NOTES:

  1. Chili Powder:

      1/2 teaspoon is the absolute minimum. Most recipes use about 1 Tablespoon. Use your own best judgement on how much to use. Most authentic is Scotch Bonnet powder, which is imperfectly available in North America. I dry and grind the easily available Orange Habanero. Only a Jamaican might be able to tell the difference. Lacking those, you can use Cayenne powder. For details see our Caribbean Chilis page.

  2. Brown Sugar:

      Very Few recipes use no sugar. Most call for "Brown Sugar", but not what kind. I have seen one recipe that calls for "Dark Brown Sugar", and one that calls for regular "White Sugar".

  3. Paprika:

      Some recipes prefer "Smoked Paprika", most don't say what kind.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
rys_jerk1 260808 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.