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🌶️ The spice blend that transforms any meat
I love homemade jerk. It’s one of those spice blends that seems complicated with all its ingredients, but it’s actually just good culinary common sense. Thyme, brown sugar, chili—all together they create that Caribbean flavor that’s warm, spiced, slightly sweet, and deeply savory. Once you have this blend in your cabinet, you can rub it on chicken, pork, fish, or even vegetables. It’s the foundation of really solid cooking.
🔥 Balanced, complex, and infinitely versatile
This jerk blend isn’t just heat—it’s a symphony of spices. Thyme and parsley bring fresh herbaceous notes. Brown sugar adds subtle sweetness that balances the heat from cayenne and chili. Nutmeg, cinnamon, and clove bring warm depth that transports you to the Caribbean. Smoked paprika gives body and character. It’s a blend that breathes and creates contrast. Once mixed with oil, vinegar, or lime juice, it’s a marinade. Alone on meat, it’s a perfect spiced crust.
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🌿 Dried herbs are the foundation
Dried thyme and parsley bring the characteristic herbaceous notes of jerk. Never use fresh herbs in this dry blend—they’ll absorb moisture and ruin storage. Dried herbs are concentrated and stable. That’s what matters.
🍂 Brown sugar creates the sweet-spicy contrast
Brown sugar isn’t there by accident. It balances the heat from cayenne and chili by bringing subtle sweetness. That’s what makes jerk Caribbean, not just spicy. Respect the amount—too little and you lose the balance, too much and it becomes too sweet.
🔥 Hot spices (cayenne, chili) are the signature
Cayenne and chili powder give the characteristic heat. Too little and it’s just a gentle seasoning. The right amount creates that bite that demands respect. If you like less heat, reduce slightly, but respect the overall balance.
🎯 Sweet spices (nutmeg, cinnamon, clove) bring depth
These three spices together create a warm, cozy heat that evokes the Caribbean. Don’t skip them—they transform a simple spiced blend into something truly special. Nutmeg especially is the key.
❄️ Store in an airtight container away from light
Spices lose their potential when exposed to light and humidity. A small closed jar in a cool, dry place keeps this blend at its best for at least 6 months. Longer, and the flavors gradually fade.
Ingredients
- 2 tsp (10 ml) dried thyme
- 2 tsp (10 ml) dried parsley
- 2 tsp (10 ml) brown sugar
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) smoked mild paprika
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1/2 tsp (2.5 ml) cayenne pepper
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) ground nutmeg
- 1/4 tsp (1.25 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground clove
- 1/4 tsp (1.25 ml) chili powder
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Preparation
- Add all the dry ingredients to a bowl. Mix well until everything is evenly combined.
- Transfer to an airtight container and label with the date. Store away from light and moisture.
- Use as needed for marinades, dry rubs, or seasoning.
No, not in this dry blend. Fresh herbs will absorb moisture and cause mold. If you want to add fresh, do it when you use the blend—add fresh thyme or parsley to your marinade or final seasoning.
Dry: rub it directly on meat before cooking. As a marinade: mix it with oil, vinegar, and lime juice to create a paste. As seasoning: sprinkle on grilled vegetables or seafood. It’s versatile—use it how you want.
Yes. Cut the cayenne and chili in half if you prefer less heat. But fair warning—jerk is supposed to have bite. Reduce rather than eliminate to keep the blend’s character.
Up to 6 months in an airtight container away from light. After that, spices start to lose their potency. Label the date to keep track. If you don’t use it often, make small batches more frequently.
Absolutely, and it’s even better. Freshly ground spices are more powerful. If you have a coffee grinder or spice mill, put whole spices in and grind just before making the blend. The flavor will be infinitely better.
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