Travel around the varied and many Caribbean Islands and you're sure to enjoy food delicately spiced with a jerk mix. And with this easy-to-make jerk spice recipe you'll be able to recreate those fabulous flavours and mouthwatering aromas at home in just minutes. (See the bottom of the page for links to more of my recipes)
Note: This recipe uses a few whole ingredients which will give the best flavours. If you don't have whole available just use pre-ground powders and reduce amounts the recipe requires by half. So for 2 tablespoons of allspice berries you use 1 tablespoon of pre-ground allspice. Do the same for any others you don't have whole and stir in with any other powders when making.
What You'll Need: (makes about 10 tablespoons)
8-10 scotch bonnet peppers
OR 4 tbsp hot chili powder
2 tbsp allspice berries
2 tbsp dried thyme
2 tbsp dried chives
1 tbsp coriander seeds
1 tbsp sea salt
4 tsp black peppercorns
4 tsp ginger powder
4 tsp garlic powder
2 tsp paprika
3 inch piece cinnamon
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your jerk spice in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making more.
Note: To get even more flavours from the ingredients, dry toasting the chopped pepper pieces, peppercorns, coriander seeds and allspice before grinding and combining with the other ingredients is recommended.
Click here
for further info on this simple cooking technique. (Link opens in new window)
Jerk Spice - A Versatile
|
An All-Purpose Jerk
|
Curry Powder Collection
|
New! Comments
Have your say about what you just read! Leave me a comment in the box below.