Eosinophilic Esophagitis Friendly Jerk Seasoning
Total time10 min
Prep time10 min
Cook time0 min
4.6(19)
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8 servings
- 2 tbsp ground allspice
- 1 tbsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp brown sugar
- Ā½ tsp ground cloves
- Ā½ tsp dried scotch bonnet pepper flakes or crushed red pepper flakes (optional)
Instructions
- 1
If using whole allspice berries, add them to a spice grinder or mortar and pestle and grind to a fine powder.
- 2
Combine the ground allspice, dried thyme, garlic powder, onion powder, smoked paprika, black pepper, cayenne, cinnamon, nutmeg, ginger, salt, brown sugar, cloves, and scotch bonnet flakes, if using, in a small bowl. Stir until evenly blended and no streaks of individual spices remain.
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