Was good, except for the anise...will omit that. But will make this again. Had a bit of bite to it, might want to lower the amount of red and crushed red pepper if you don't like real spicy stuff. I love the heat...
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 5
- Calories from fat: 18%
- Fat: 0.1g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 1g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 118mg
- Calcium: 5mg
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.
Dry Jerk Spice Rub Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Gifts, Make-Ahead, Quick/Easy
- CUISINE: Caribbean
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Cooking Light
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