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      RECIPE TITLE "Dry Jerk Seasoning"
    Excerpted from Caribbean Pantry Cookbook . Copyright (c) by Steven Raichlen. Reprinted with permission by Artisan.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Makes about 1 cup.time--- difficultyeasy

    Montego Bay meets Memphis in this recipe, a spice rub based on Jamaica's traditional jerk seasoning. Sprinkle this rub on ribs, pork chops, chicken breasts, and seafood prior to grilling. Or substitute it for Cajon spice in your favorite pan-blackening recipe. You can also stir a few tablespoons into sour cream to make an unusual dip.

    The traditional chili pepper for jerk is, of course the Jamaican hot or Scotch bonnet. This recipe calls for the closely realted habanero chili, which is more readily available dried or powdered.

    When grinding whole dried habaneros, drape a dish towel over the grinder or blender and take care not to inhale the dust. Several companies sell habanero chili poweder. I've suggested a range for the chili powder: the tender of tongue should start with 1 tablespoon; the pyromaniac will want to use the full 2.


    • 1 to 2 tablespoons habanero chili powder, or to taste
    • 1/4 cup freeze-dried chives
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 2 tablespoons kosher salt
    • 4 teaspoons ground coriander
    • 4 teaspoons ground ginger
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons dried thyme
    • 2 teaspoons ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon freshly grated nutmeg
    Caribbean Pantry Cookbook
    Caribbean Pantry Cookbook 70 vibrant recipes for condiments, seasonings, preserves, snacks, sweets & drinks from the lands of spice & sun. Mail sources.


    Combine the chili powder, chives, onion powder, garlic powder, salt, coriander, ginger, pepper, thyme, allspice, cinnamon, cloves, and nutmeg in a spice mill or blender and grind to a fine powder.

    Store the rub in a jar or airtight box away from heat and light. It will keep for several months.

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