Highly spiced, savory, salty, and candy? Jamaican jerk seasoning has it happening! When a contemporary yearning arose for the daring, balanced flavors of this Caribbean spice combine, we were given into the kitchen making an attempt to copy its magic with substances we had readily available.
Our impressed model comes in combination in simply Five mins with easy-to-find substances! It’s so flexible and provides rapid taste to the whole lot from rooster to plantains, veggies, chickpeas, and extra. Let’s spice it up in right here!
Beginning of Jamaican Jerk Cooking
In relation to Jamaican delicacies, “jerk” refers to a method of cooking that historically comes to marinating meat in a highly spiced seasoning and cooking it over a picket hearth for a smoky taste. This system is thought to have originated with indigenous peoples in Jamaica.
The highly spiced, warming seasoning in most cases accommodates Scotch bonnet peppers and allspice as key substances. Because it’s difficult to search out Scotch bonnet in our space, we got here up with an impressed twist the use of cayenne pepper. For a model the use of Scotch bonnet peppers and different recent substances, take a look at this extra conventional recipe from Island Taste Kitchen.
How you can Make Jamaican Jerk Seasoning
The time period “jerk seasoning” is on occasion used to discuss with a dry spice rub and on occasion to a marinade.
To stay issues tremendous easy and handy, we love to make a dry spice rub with sugar, salt, and spices. This dry aggregate helps to keep smartly for months within the pantry, and if you wish to make a marinade, it’s as smooth as stirring in a couple of liquid substances!
For the jerk spice rub, we mix onion powder, granulated garlic, floor allspice, brown sugar, sea salt, and dried thyme with floor coriander, black pepper, cayenne, and cinnamon. You’ll be able to use this rub as is, or flip it right into a marinade by way of including oil, tamari, and maple syrup. Both means, it’s DELICIOUS!
We are hoping you LOVE this Jamaican jerk seasoning! It’s:
Highly spiced
Savory
Subtly candy
Balanced
Simple to make
& SO flexible!
Experience it on the whole lot from chickpeas, tofu, and cauliflower (recipe coming quickly!) to roasted plantains, mushrooms, and different veggies. It’s so flavorful that it will almost definitely even make cardboard style excellent 😜 (no longer really helpful, regardless that!).
Extra Caribbean-Impressed Recipes
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Servings 8 (~1 Tbsp servings)
Save you your display screen from going darkish
- 2 Tbsp onion powder
- 2 Tbsp granulated garlic
- 1 Tbsp floor allspice
- 1 Tbsp brown sugar* (make certain natural for vegan-friendly)
- 1 ½ tsp sea salt
- 1 ½ tsp dried thyme
- 1 ½ tsp floor coriander
- 1 ½ tsp floor black pepper
- 1 – 1 ½ tsp floor cayenne* (get started with much less in case your cayenne is particularly highly spiced)
- 3/4 tsp floor cinnamon
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Upload all spices to a small jar (or bowl) and shake (or stir) to mix, breaking apart any cussed clumps of brown sugar.
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Style and regulate as wanted, including extra cayenne if it isn’t noticeably highly spiced. It will have to style candy, salty, and relatively highly spiced. Taste will range with the freshness and warmth degree* of your spices, so be happy to regulate additional to style (we added the whole quantity of cayenne)! Will stay at room temperature for a number of months.
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Experience as a dry spice rub or flip it right into a marinade (see notes phase for marinade directions). It’s scrumptious for seasoning chickpeas, cauliflower (recipe coming quickly!), tofu, oyster mushrooms, roasted greens, rooster, and extra!
*Recipe as written makes ~half cup seasoning.
*Brown sugar is historically utilized in jerk seasoning. We examined with coconut sugar, and whilst it labored, it coated up one of the crucial nuance of the spices, and we most well-liked the extra impartial style of brown sugar.
*The cayenne we used used to be 35,000 warmth devices and we added the whole quantity. Modify up or down relying on non-public choice and the way highly spiced your cayenne is!
*To make a marinade, mix half cup of the dry spice rub with 1/Four cup olive oil (or your impartial oil of selection), 1/Four cup tamari (low sodium for much less saltiness), and a pair of Tbsp maple syrup. Whisk/stir till easy. The marinade works smartly for seasoning rooster and is scrumptious tossed with crumbled tofu, shredded oyster mushrooms, or sliced plantains roasted on a parchment-lined baking sheet at 425 levels F (218 C) till mushy with crisp edges.
*Vitamin data is a coarse estimate calculated with the lesser quantity of cayenne.
Serving: 1 tablespoon Energy: 16 Carbohydrates: 3.9 g Protein: 0.4 g Fats: 0.2 g Saturated Fats: 0 g Polyunsaturated Fats: 0 g Monounsaturated Fats: 0 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 441 mg Potassium: 43 mg Fiber: 0.9 g Sugar: 1.3 g Nutrition A: 17 IU Nutrition C: 1 mg Calcium: 24 mg Iron: 0.5 mg