Jerk Seasoning

it's not much to look at, but it'll tasty-ise every dish (yes, that's a word)

it’s not much to look at, but it’ll tasty-ise every dish (yes, that’s a word)

Hello all, and happy Monday (or is it? I don’t know what kind of madness your weekend consisted of…perhaps you woke up in a field with a stranger and some angry cows).

Today’s post is kind of a two-parter.

First I tell you about this tasty seasoning.

apologies for the pesky sunlight, sunny days totally ruin my photo shoots!

apologies for the pesky sunlight, sunny days totally ruin my photo shoots!

Then I use it to create something so amazingly tasty that it will blow your mind. 

(side note: it’s possible that bit of extravagant hyperbole just set me up for failure, please practice expectation management)

Stay tuned for jerk [something] tomorrow. In the interests of setting up a nicely tense cliffhanger I shall give you a clue: it involves my new favourite, oddly-shaped, vegetable.

Jerk Seasoning (makes about 1/3 cup)

  • 1/2 tsp ground thyme
  • 1/4 tsp ground cinnamon
  • 1/2 tsp coconut palm sugar (or other dark, unrefined sugar)
  • 1/4 tsp sea salt
  • 1 tsp all spice
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  1. Stir all the spices together. Store in a sealed jar in a cool, dark cupboard.

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9 thoughts on “Jerk Seasoning

  1. Pingback: Jerk-style Plantain Fries | Things My Belly Likes

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