Jamaican Jerk Seasoning

Pneuma's Note:

have a taste of the Caribbean's Jamaican seasoning. Courtesy of Aisha. For ZWT5. Suggestion: Rub onto pork chops up to 4 hours in advance before grilling and chicken wings up to 8 hours in advance.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 oz

• 2 tablespoons onion powder
• 1 tablespoon dried chives
• 1 tablespoon dried thyme
• 1 tablespoon ground allspice
• 1 tablespoon salt
• 1 tablespoon dark brown sugar
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground cinnamon

Directions:

1. Combine onion powder, chives thyme, allspice, salt, sugar, black pepper, cayenne pepper, garlic powder, nutmeg and cinnamon. Use 2 tbsp per 4 servings.
2. Can be stored in an airtight container at room temperature for up to 3 months.

Reviews

[Chicagoland Chef du Jour]

We really enjoyed this jerk seasoning. A first for me. Great flavors. It was spicy so next time I'll ratchet it down a notch (less cayene). DH thought it was perfect. Thanks for posting Pneuma!

[Julie F]

This makes a great jerk seasoning mix. I used it for Paula-Deen-pig-on-a-stick-with-dipping-sauce and it was fantastic. Will definitely keep a batch of this around. I did halve the recipe and it made plenty.

[WiGal]

Ya, mon, excellent. We had it on grilled pork chops last night and it was super! I am thinking of using the rest in a jerk sauce variation. Thanks Pneuma for sharing a keeper. Made while "cruising" the Caribbean during ZWT5 for the Chow Hounds.