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)
1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 none 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
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.