Caribbean Spice Blend (Jamaican Jerk)
The flavors of Caribbean cuisine are among the most unique in the Americas. African, Chinese American-Indian slaves, and of course, British and Spanish colonists all have had an impact on cuisine in the region, as have locally harvested foods, most notably the Scotch bonnet pepper, which is 20 times more potent than a jalapeno pepper. The jerk spice blend is used primarily as a dry rub for meats but can be added to vegetables and stews to impart a uniquely Caribbean personality to a dish.
Ingredients
- 8 tbsp Paprika Master Spice Blend
- 1 tbsp cayenne
- 1 tbsp ground thyme
- 2 tsp ground allspice
- 1/2 tsp red pepper flakes
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp black pepper
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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