Jerk spice

You won't find this spice mix ready-made in our store, but the recipe does contain most of the ingredients.

First, the dry mixture. We've adapted it slightly to use merkén, a smoked chili pepper to which coriander seeds, cumin seeds, and salt have been added. The recipe is packed with flavor, thanks in part to the use of wild herbs (no parsley), the smoked black pepper, and the pepper from Ecuador (instead of 'regular' black pepper).

▢ 1 tablespoon onion powder
▢ 1 tablespoon garlic powder
▢ 1 tablespoon to notice
▢ 1 teaspoon allspice (ground)
▢ 1 teaspoon salt
▢ 1 teaspoon bucay (to grind)
▢ ½ teaspoon nutmeg (ground)
▢ ½ teaspoon cinnamon (ground)
▢ 1 tablespoon brown sugar
▢ 1 teaspoon wild thyme
▢ 1 tablespoon wild oregano

But it can also be done differently, with a fresh rub, of course based on merkén, or fresh chilipeppers of your choice, with half a yellow onion, half a fresh garlic, a bunch of lettuce, thyme, brown sugar and – indispensable – allspice.

▢ 1 tablespoon to notice
▢ 1 teaspoon allspice (ground)
▢ 1 teaspoon salt
▢ 1 tablespoon brown sugar
▢ 1 teaspoon wild thyme

For the marinade, use 200 ml of water. Blend the mixture with the water until smooth and use it as a rub for your jerk meat, which traditionally consists of (wild) pork.