Wednesday, August 3, 2011

Culinary Arts: Jerk Seasoning

Culinary Arts
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Jerk Seasoning
Aug 3rd 2011, 10:03

This jerk seasoning mix is great on fish, shrimp, pork, and chicken. It will keep in a sealed jar out of the light for six months so I always keep some on hand. I suggest making a batch with 1/2 teaspoon of cayenne, cooking something with it, and then adjusting adding a bit more cayenne if you want it spicier. Makes just over 1/2 cup.

Prep Time: 5 minutes

Total Time: 5 minutes


  • 3 Tbsp. sweet paprika
  • 3 Tbsp. garlic powder
  • 1 Tbsp. ground allspice
  • 1 1/2 tsp. ground nutmeg
  • 3/4 tsp. cayenne pepper (more or less, depending on preferred spice level)
  • 1 Tbsp. kosher salt
  • 3/4 tsp. freshly ground pepper


Thoroughly mix all ingredients.

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