Jerk spice

You won't find this spice blend ready-made in our store, but you will find the recipes with most of the ingredients.

First, the dry mixture. We have adapted it slightly to use merkén, a smoked chili to which coriander seeds, cumin seeds, and salt have been added. The recipe is bursting with flavor, partly due to the use of the wild herbs (no parsley), the smoked black 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 (grinding)
▢ ½ teaspoon nutmeg (grind)
▢ ½ teaspoon cinnamon (ground)
▢ 1 tablespoon brown sugar
▢ 1 teaspoon wild thyme
▢ 1 tablespoon wild oregano

But there is another way, with a fresh rub, naturally based on brands, or fresh chili.peppers optional, with half a yellow onion, half a fresh garlic clove, a bunch of spring onions, 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 2 dl 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.