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
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
- Folate 5.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 5.0
