Prep 10 mins
Cook 45 mins
Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish. I used the rub on pork and it was wonderful!!
- 1 tablespoon dried parsley
- 1 tablespoon dried onion flakes
- 2 -3 teaspoons ground red pepper
- 2 teaspoons garlic powder
- 2 teaspoons ground thyme
- 2 teaspoons brown sugar
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon grated fresh nutmeg
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground allspice
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground star anise
- 1⁄4 teaspoon ground cinnamon
- Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.
An easy spice mix to put together. I subbed fennel seeds for the anise and used 2 tsp of the cayenne. I think this would be wonderful on meat and/or tofu. I tried Jamaican Coleslaw and it was a bit too hot for my bf. Next time I'll reduce the cayenne to 1 tsp. This has great flavor. Thanks so much.
I made a double batch and shared with my family it was so good :-). I added more brown sugar so it would go a little further. Amazing on a pork loin and even better on a beer can chicken! Great flavor sensation, thanks for sharing.