Jamaican Jerk Seasoning
We meticulously handcraft this spicy blend from toasted onion, salt, garlic, sugar, allspice, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage and habanero chiles. Please note that the ground habanero chiles in this blend register around 250,000 scoville heat units, which is 10 times hotter than a jalapeno. This is why we only put a couple of ounces into our 16 lb. batch!
Toasted onion, salt, garlic, sugar, allspice, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage and habanero chiles
Habanero pepper is a common ingredient in Jamaican cuisine and for good reason. Residents of this severely hot area eat hot food to induce sweating which actually cools the body. Most people think of chicken when they hear Jamaican jerk, but this blend is also good on beef, pork, shrimp, seitan or tofu. Jerk Marinade - Mix 6-8 tbsp. Jerk spice with 3 tbsp. olive oil, 3 tbsp. soy sauce, 6 tbsp. apple cider vinegar, 6 tbsp. orange juice and 4 tbsp. lime juice. This makes enough marinade for about 2 pounds of protein. Marinate for up to 12 hours.