Jerk Seasoning

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1 tbsp whole allspice
1 tbsp black peppercorns
½ tsp nutmeg powder
½ tsp cassia cinnamon
1 fresh bay leaf, chopped
1 tbsp fresh thyme leaves, chopped
4 spring onions, finely chopped
3 Scotch Bonnet Chilli, finely chopped
1 tbsp muscovado sugar
1 tsp salt
2 tbsp dark soy sauce
1 lime, juiced


  1. Grind the allspice and black peppercorns in a pestle and mortar to a powder. Add to a food processor with the cassia cinnamon, nutmeg powder, bay leaf, fresh thyme leaves, spring onions and scotch bonnet chillis and purée.
  2. Stir in the muscovado sugar, salt, dark soy sauce and lime juice.
  3. This will do for jerking 6 chicken drumsticks or thighs, or 750g-1kg of pork, fish or goat. To jerk these, simply marinade them with the Jerk Seasoning for at least 6 hours or overnight, then ideally barbecue or roast in oven for 45 minutes to 1 hour.