Dry Jerk Spice Rub

Traditional in Jamaican kitchens, jerk seasoning packs a hot punch that is mellowed by the sweetness of sugar and perfume of spices such as cinnamon and allspice. To tame the heat, cut back on the ground red pepper. You can use this rub with pork, chicken, or fish.

Yield:

About 1/2 cup (serving size: about 1 teaspoon)

Recipe from

Nutritional Information

Calories 5
Caloriesfromfat 18 %
Fat 0.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 1 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 118 mg
Calcium 5 mg

Ingredients

1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 to 3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon grated fresh nutmeg
1 teaspoon crushed red pepper
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon

Preparation

Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.

Note:

Elizabeth Karmel,

November 2007