Anti Inflammatory Creamy Caribbean Jerk-Style Spice Blend
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Learn more →Ingredients
8 servings
- 3 tbsp garlic-infused oil
- 3 tbsp full-fat coconut cream
- 2 tbsp scallion greens, roughly chopped
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp tamari
- 1 tbsp fresh lime juice
- 1 ½ tsp ground allspice
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1.500 whole scotch bonnet pepper
Instructions
- 1
Combine the garlic-infused oil, coconut cream, scallion greens, fresh ginger, maple syrup, tamari, and lime juice in a blender or food processor.
- 2
Add the allspice, thyme, smoked paprika, cinnamon, black pepper, salt, nutmeg, and the seeded scotch bonnet pepper (plus the extra half pepper, if using, for more heat). Blend on high until a smooth, thick paste forms, scraping down the sides once, about 30–45 seconds.
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