The secret behind a great jerk seasoning is the allspice, which gives it a full flavor, and the Scotch bonnet chili which provides the heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe we've left it out all together and it works just as well.
- 2 tablespoons 2 tablespoons onion powder
- 1 tablespoon 1 tablespoon dried chives
- 1 tablespoon 1 tablespoon dried thyme
- 1 tablespoon 1 tablespoon ground allspice
- 2 teaspoons 2 teaspoons ground black pepper
- 2 teaspoons 2 teaspoons Scotch bonnet chili flakes
- 2 teaspoons 2 teaspoons garlic powder
- ½ teaspoon ½ teaspoon ground nutmeg
- ½ teaspoon ½ teaspoon ground cinnamon
- 1 tablespoon 1 tablespoon sea salt (optional)
- Mix together all the spices thoroughly and pour into a jar with a tight-fitting lid.
- If you use whole seeds, grind in a grinder either in advance or when cooking.
- Keep the spices in a dark, dry and not too warm place. Small tin cans are great.
- Make a big batch to last for 4–6 months, after this the spices will lose some flavor and color. They won't go bad, though, just less powerful.
In the picture we have used garlic flakes, but you can also use garlic powder. You can add salt to your seasoning, or not – up to you.