International Hot and Spicy Food Day
January 16th is celebrated worldwide as International Hot and Spicy Food Day. So here’s a day dedicated to spices that add a hot punch into our recipes. Spices like garlic, ginger, onion, peppers, cinnamon and nutmeg are often associated with adding an element of heat to most recipes. Of course, the amount of heat depends upon the amount of these spices added. While spicy dishes are a personal preference, hot foods can actually be good for you because of their antimicrobial and medicinal properties.
One such hot and spicy seasoning mix is the Caribbean or jerk seasoning. Jerk seasoning is quite a staple in many Jamaican recipes. You can even make a dry jerk rub to store, and use over any meats and fish. If you are not a big fan of hot foods, then you can cut back on the heat by reducing the amount of red pepper in the seasoning.
How to make your own spicy jerk seasoning?
Here’s a simple recipe to make your own jerk seasoning. You can adjust the spice level by adjusting red pepper to taste.
1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 to 3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon grated fresh nutmeg
1 teaspoon crushed red pepper
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks. Use as you like on your choice of meats and fish.
Jerk chicken is one of the most popular recipes to use jerk seasoning, and a staple in Jamaica.