Jamaican Jerk Rub Allspice Scotch Bonnet

Name: Jamaikanischer Jerk Rub Piment-Scotch-Bonnet
Total time: 10 min
Cuisine: Deutsche Küche
Ingredients: 25 g Pimentkörner (Allspice), gemahlen; 8 g Scotch-Bonnet-Chilipulver; 12 g Brauner Zucker; 14 g Grobes Meersalz; 8 g Schwarzer Pfeffer, grob gemahlen; 6 g Zimt, gemahlen; 4 g Muskatnuss, frisch gerieben; 10 g Knoblauchpulver; 8 g Getrockneter Thymian; 5 g Ingwerpulver

Jamaican Jerk Rub Allspice Scotch Bonnet

RubOtherDryingEasy10 minutes

Authentic jerk rub with allspice, scotch bonnet chili and cinnamon – brings Caribbean heat and aroma to chicken, pork and jackfruit.

Ingredients(for 0.1 kg)

Allspice berries, ground25 g

Scotch bonnet chili powder8 g

Brown sugar12 g

Coarse sea salt14 g

Black pepper, coarsely ground8 g

Cinnamon, ground6 g

Nutmeg, freshly grated4 g

Garlic powder10 g

Dried thyme8 g

Ginger powder5 g

Instructions

Preparation

4 Minuten

Coarsely crush allspice berries in a mortar, then grind finely. Weigh out all remaining ingredients and set aside.

Mixing

3 Minuten

Combine all ingredients thoroughly in a bowl until a uniform, reddish-brown blend with visible thyme pieces is formed.

Storing

2 Minuten

Transfer the finished blend into an airtight jar, label and store cool and dark. Shelf life approx. 3 months.

Pro Tip

Coarsely crush allspice berries fresh in a mortar instead of using pre-ground – this gives the rub a significantly more intense and floral aroma.

Glossary Terms

Dry Rub

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