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Native Jerk Seasoning
Native Jerk Seasoning is a traditional Jamaican spice blend typically used as a spicy coating for chicken and fish, here the original version is given, using the original native spices. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Native Jerk Seasoning.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
8–10
Rating: 
Tags : Chilli RecipesVegetarian RecipesSpice RecipesJamaica Recipes
This is a classic Jamaican recipe that dates back to the original inhabitants of Jamaica, the Carib-Arawak Indians who used this method of spicing for pit-cooked meats, where, in the main, native spices are used.
Ingredients:
For the Dry Powder:
1 tbsp ground
allspice
1 tbsp dried thyme
1½ tsp
Hot chilli powder
1½ tsp freshly-ground
black pepper
1½ tsp ground
sage
3/4 tsp ground
nutmeg
3/4 tsp ground
canella (substitute cinnamon if not available)
1 tbsp habanero or Scotch bonnet powder
For the Fresh Mix:
2 tbsp minced fresh garlic
1 tbsp brown sugar
1 Habanero (or Scotch Bonnet)
chilli
3
spring onions, finely chopped
225g finely-chopped onion
Method:
If making a dry spice blend then simply mix all the herbs and spices together and store in an air-tight jar. If, however, you are making a fresh blend then de-seed and finely chop the Habanero pepper, then in a large bowl combine the allspice, thyme, hot chilli powder, black pepper, sage, nutmeg, canella, salt, garlic and sugar then add the Habañero peppers and the onion.
This mixture can be kept in the refrigerator for a few days and makes an excellent rub for fish and meats. However, if you want to use the mixture as a marinade stir-in 100ml orange juice, 4 tbsp lime juice, 6 tbsp oil and 2 tbsp soy sauce.
