Ingrédients pour Jamaican Jerk Seasoning
- Onion Flakes
- Ground Thyme
- Dried Parsley
- Ground Allspice
- Ground Cinnamon
- Ground Black Pepper
- Cayenne Pepper
- Paprika
- Hot Pepper Flakes
- Ground Cumin
- Garlic Powder
- 2 tablespoons Sea Salt
- Ground Nutmeg
- Sugar
- Dried Chives
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Comment préparer Jamaican Jerk Seasoning
- Finely chop the Scotch Bonnet peppers (wear gloves if sensitive to capsaicin!). Mince the garlic and finely chop the scallions and thyme.
- In a medium bowl, combine all ingredients: ground allspice, cinnamon, ginger, brown sugar, salt, black pepper, nutmeg, clove, white pepper and dried oregano.
- Add the chopped Scotch Bonnet peppers, minced garlic, and chopped scallions and thyme. Mix thoroughly until evenly combined.
- Store the jerk seasoning in an airtight glass jar. It will keep its potency for up to a month in a cool, dark place.
- To use: Apply 1-1 1/2 tablespoons of seasoning per pound of meat. Rub it generously all over your protein before grilling, baking, or smoking. Let it marinate for at least 30 minutes (longer is better!).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
7g
Fat
0g
Carbs
1g
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15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Healthy Condiments Etc Caribbean Easy No Cook Central American Low Fat Vegetarian Marinades And Rubs Herb And Spice Mixes Dietary Spicy Low Cholesterol Low Saturated Fat High Calcium Cooking Mixes High In Something Low In Something Taste Mood Savory Technique
