Jerk Spice Blend
A recipe from Georgia Department of Education School Nutrition
This mix is delightfully sweet yet spicy, encapsulating the vibrant flavors of the Caribbean. It is perfect for enhancing chicken, pork, rice, black beans, plantains, and collard greens. Highly recommended for a taste of the tropics!
Ingredients:
- 3 cup Spice, curry, powder
- 1 cup Spice, garlic, granulated
- 1 cup Spice, thyme, dried
- 1 cup Spice, onion, powder
- 1/2 cup Chives, dried
- 1/2 cup Spice, allspice, ground
- 1/4 cup Spice, ginger, ground
- 1/4 cup Spice, pepper, chipotle, powder
Steps:
- Combine all ingredients and mix well.
- Store, labeled and dated, in an airtight container. Before using, stir or shake (spices may settle during storage).
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
7.5 cups
Portion Size:
1 teaspoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 6 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | <1 | mg |
Tips:
- Make this house blend in large-bulk batches a few times a year. Store, labeled and dated, in dry storage. Maximum shelf life to maintain quality is 1 year.
