Jamaican Jerk Seasoning

1. Stage

(Optional) Toast and grind the whole cloves, cinnamon, black peppercorns, and allspice: If you have a little extra time, toasting a few of the whole spices deepens the flavor. Here’s how you can convert whole spices to ground: 2 tablespoons whole allspice = 2 heaping tablespoons ground 2 teaspoons whole black peppercorns = 2 heaping teaspoon ground 2 heaping teaspoons whole cloves = 2 teaspoons ground 1 (5-inch) cinnamon stick = 1 heaping teaspoon ground  In a dry skillet or small pot over medium-low heat, add the allspice berries, whole cloves, cinnamon stick, and black peppercorns. Move the spices around frequently by shaking the pan in a back and forth or using a spatula to turn.  When spices start to smell fragrant and make a crackling noise, about 4-5 minutes, put them in a bowl. Allow the spices to cool, then grind in a spice grinder into a fine powder.

2. Stage

Combine all the spices:  Place all the ingredients (or remaining ingredient, if you ground your own spices) in a large mixing bowl. Use a whisk or fork to crush any clusters of seasonings or sugar. Mix until the blend is all one color.

3. Stage

Pour into a glass jar: Spoon the spice blend into a glass jar. You can also use a funnel to make it easier. If you do not have a funnel, sharply fold a sheet of paper in half vertically then place the spice blend on the paper holding it over the opening of the jar and slowly letting it trickle in.

4. Stage

Store: Store in a cool, dark, moisture-free place (like your kitchen cupboard versus in a spice rack on your counter). For the freshest flavor, the jerk seasoning is best used within 6 months.

5. Stage

Use: When using this seasoning on meat, first rub the meat with a thin layer of oil or butter, then rub the dry seasoning all over. Love the recipe? Leave us stars and a comment below!