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Dry Jerk Spice Rub

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.

Cooking Light NOVEMBER 2007

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

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.

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
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Dry Jerk Spice Rub recipe

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