Ingredients:

  • 4 tablespoons (30ml) ground allspice
  • 2 tablespoons (15ml) ground thyme (dried)
  • 2 tablespoons (15ml) ground Scotch bonnet peppers
  • 2 tablespoons (15ml) granulated sugar
  • 1 tablespoon (7.5ml) smoked paprika
  • 1 tablespoon (7.5ml) ground ginger
  • 1 tablespoon (7.5ml) garlic powder
  • 1 tablespoon (7.5ml) onion powder
  • 2 teaspoons (10ml) ground cinnamon
  • 1 teaspoon (5ml) ground nutmeg
  • 1 teaspoon (5ml) ground cloves
  • 1 tablespoon (7.5ml) sea salt
  • 1 teaspoon (5ml) freshly ground black pepper

Instructions:

  1. Measure out all the spices and have them ready to go.
  2. For a deeper flavor, gently toast all spices (except the salt and pepper) in a dry skillet over medium-low heat for 3-5 minutes, stirring constantly, until fragrant. Let cool completely before proceeding.
  3. In a mixing bowl, combine all the spices, including salt and pepper.
  4. Whisk everything together thoroughly until evenly combined. Break up any clumps.
  5. Transfer the caribbean jerk seasoning to an airtight container and store in a cool, dark place for up to 6 months.