I have a deep, deep fondness for Jamaica. I've been fortunate enough to visit twice (once was to get married) and I connect to the country, it's people, and the food on a cellular level.
Traditional jerk is usually a wet marinade used on the country's famous dish, jerk chicken, but I was looking to make a more shelf-stable version free from chemicals and preservatives like MSG and "natural flavors". Jerk seasoning is warming, herby, and spicy. The wet marinade contains Jamaica's Scotch Bonnet pepper, a very spicy yellow-orange pepper that most closely resembles the habanero in Mexican cuisine.
I used the jerk seasoning recipe from the good folks over at Chili Pepper Madness as my inspiration for my version of a kitchen staple.
Ingredients:
1 tbsp. onion powder
1 tbsp. garlic powder
2 tsp cayenne pepper
2 tsp sea salt
2 tsp ground black pepper
1/2 tsp dried thyme
2 tsp coconut sugar
1 tsp allspice
1 tsp dried parsley
1 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground cumin
Combine all ingredients in a glass airtight container. Stays good for up to 4 months.