Jerk seasoning has many variations, but the traditional elements are allspice, thyme, hot pepper (preferably Jamaican Scotch bonnet), green onion, ginger, cinnamon, and black pepper. The freshness of the ingredients is key.

3 TBS oil

3 stalks green onions

3 stalks fresh thyme (leaves only)

1 Scotch bonnet or other hot pepper (optional)

1⁄2 tsp allspice berries or ground allspice

1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1 tsp fresh ginger, grated

1 tsp brown sugar

2 TBS malt or cane vinegar

• In a blender or food processor, put the oil, then add the rest of the ingredients.
• Process to a puree.

In Jamaica, jerk seasoning is typically used as a rub or marinade for grilled chicken or pork.

1 tablespoon allspice berries

1/4 teaspoon nutmeg pieces

1 teaspoon black peppercorns

2 teaspoons dried thyme

1 teaspoon cayenne, or to taste

1 tablespoon paprika

1 tablespoon sugar

2 tablespoons salt

2 teaspoons minced garlic

2 teaspoons minced fresh ginger or 2 teaspoons ground ginger

• Put the allspice, nutmeg, peppercorns, and thyme in a spice or coffee grinder and grind to a fine powder.
• Mix in the remaining ingredients and use immediately.
• Or leave out the garlic and fresh ginger and store in a tightly covered container for up to several weeks, adding the ginger and garlic as you use the seasoning.

MAKES: About 1/4 cup

TIME: 5 minutes