JERK SEASONING
MAKES ABOUT ½ CUP
IS THERE ANYTHING more closely associated with Jamaican cooking than jerk seasoning? Naturally, it’s excellent rubbed into chicken (here) or fish, but you can also get creative and use it for a bit of heat (and Herb!) in an unexpected place, like caramel corn.
1½ tablespoons garlic powder
1 tablespoon onion powder
1½ tablespoons fine sea salt
1 tablespoon cane sugar
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
Combine the garlic powder, onion powder, salt, sugar, thyme, and all the spices in a bowl and stir until well blended. Transfer to a glass jar. Store in a cool, dark, dry spot for up to 6 months.
CANNABOOST: SPIKED JERK SEASONING
Decarboxylate ⅛ ounce (3.5 g) ground cannabis flower (see here) and cool completely. Stir into the Jerk Seasoning and mix well; ⅛ teaspoon of the spiked spice blend will deliver a 5 mg dose of THC based on 15% THC herb. To use, shake well to redistribute the cannabis and spices, then sprinkle ⅛ teaspoon over each serving. The spiked blend can be stored for up to 1 month before it will begin to lose potency.
