Caribbean Seasoning

Caribbean Seasoning 150 Author: Canadian Living Credits: Caribbean Seasoning 150

Most jerk seasonings are wet mixtures that need to be refrigerated, but this dry mix will keep in your pantry for a last-minute barbecue.This seasoning is fabulous on mild-flavoured fish, such as tilapia, or chicken. A squeeze of lime or lemon juice just before serving brightens the flavour. 

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: July 2012

Ingredients

  • 2 tablespoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 3/4 teaspoons cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg

Method

In bowl, mix together thyme, salt, black pepper, garlic powder, cinnamon, coriander, ginger, cayenne pepper, allspice and nutmeg. (Make-ahead: Store in airtight container for up to 3 months.)

Nutritional facts Per 2 tbsp: about

  • Fibre 3 g
  • Sodium 1724 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 31.0
  • Total fat 1 g
  • Potassium 106 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 7 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Caribbean Seasoning

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