Jamaican Jerk Spice Rub
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1/2 cup 1x
- Category: Spice Mix
- Cuisine: jamaican
Ingredients
Scale
About 4 tablespoons Jamaican Jerk Spice Rub:
- 2 teaspoons onion powder or 1 tablespoon dehydrated green onion
- 2 teaspoons sugar (brown or white)
- 1 teaspoon or more of habanero or scotch bonnet pepper powder (see note)
- 1 teaspoon ground pepper
- 1 teaspoon kosher salt
- 3/4 teaspoon of ground allspice (use 1/2 teaspoon if using a store-bought powder)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
To use, a rule of thumb is about 1 tablespoon per pound of meat. Best if marinated overnight with Soy sauce.
Notes:
1/2 to 1 teaspoon of habanero powder is the equivalent of one habanero. Jerk seasoning uses, generally, anywhere from 1 to 8 habaneros. I use 2 teaspoons of habanero, and I’m no wimp, so I went with a lower amount. Increase if you’d like it hotter, remembering it is easier to add than to take away. If your seasoning is too hot, just add more of the other ingredients. If you taste it, do so carefully.
Find it online: https://frugalhausfrau.com/2019/06/11/jamaican-jerk-spice-rub/