Make your own Jerk Spice Rub!

DRY JERK RUB

Combine thoroughly and store in an airtight container. 
  • 2 TBS Kosher salt
  • 2 TSP Brown Sugar
  • 1 TBS Freshly ground Coriander
  • 2 TSP Garlic powder
  • 2 TSP Onion powder
  • 2 TSP ground Allspice
  • 1 TSP Celery salt
  • 1 TSP crushed dried Hot pepper flakes
  • 1 TSP dried Chives
  • 1 TSP Paprika
  • 2 TSP ground Black pepper
  • 1 TSP ground Nutmeg
  • 1 TSP ground Ginger
  • 1 Bay leaf
  • 1 TSP dried Thyme leaves
  • 1/2 TSP ground Cinnamon
  • 1/2 TSP ground Cloves

WET JERK RUB

Place all ingredients in a mortar & pestle or a food processor, and process until a thick paste forms.
  • 1 Fresh Scotch bonnet, minced
  • 1 CUP Cilantro, minced
  • 1 TBS Freshly ground Coriander
  • 1 TSP Freshly ground nutmeg
  • 5 Cloves garlic, peeled and
  • 2 TBS Black Pepper; freshly ground
  • 2 TBS Fresh Lime juice
  • 1 TSP Fresh Lime zest
  • 2 TBS Kosher salt
  • 1/4 CUP Fresh Thyme leaves
  • 1 TSP Ground Cinnamon
  • 1 TSP Celery salt
  • 3 Bay Leaves 
  • 2 TBS Vegetable oil 
  • 2 TSP Freshly ground Allspice
  • 1 CUP Green onions, minced
  • 3 TBS Grated peeled Ginger

JAMAICAN 
JERK SPICE

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice.
Jerk seasoning is traditionally applied to pork and chicken.
Modern recipes also apply jerk spice mixes to fish, shrimp, 
shellfish, beef, sausage, lamb, vegetables and tofu.
Jerk seasoning principally relies on two items:
Allspice, called "pimento" in Jamaica and 
Scotch bonnet peppers. 
(among the hottest peppers on the Scoville scale). 
Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.

CELERY SALT
Celery salt is a classic seasoned salt, it contains a mixture of finely ground Salt and Celery seed.

Make your own Celery Salt!

  1. Grind the salt and celery seed with a spice grinder, mortar and pestle or food processor.
  2. Store in an airtight container.
  • 1 part Celery Seeds
  • 2 parts Kosher salt

CURRY POWDER

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Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and red pepper in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included.
In Indian cooking, spices are freshly ground each day, making it more flavorful and pungent than the mixes sold pre-packaged. 
Curry powder comes in "Standard" and "Madras" (hot) versions.

Make your own Curry Powder!

  1. In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. 
  2. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. 
  3. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
  4. Continue to heat and stir gently until the spices stop popping, you are toasting the seeds make sure not to burn them.
  5. Remove from pan and allow to cool a little.
  6. Using a Mortar and Pestle, a blender or a coffee grinder, grind the spices till fine and well blended.
  7. Pour into a clean, dry container, seal, and use within a month or two.
8 tablespoons coriander seeds
8 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seed
2 tablespoons ground cinnamon
8 tablespoons Peppercorns
1 tablespoon ground Nutmeg
1 tablespoon whole Cloves
2 tablespoons Fenugreek Seeds
2 tablespoons whole cardamom
2 tablespoons turmeric
2 tablespoons fresh finely chopped ginger
2 tablespoon cayenne 
 Add more or less of any spice to suit your taste.

GARAM MASALA

There are infinite versions of Garam Masala, it's the main spice blend used in North Indian cookery and virtually every Indian home cook has his or her own variation, depending on the region and the personal taste.  
Most spice mixes contain a selection of the following: 
Black pepper, Cardamom, Chili, Cinnamon, Cloves, Coriander, 
Cumin, Fennel, Mace and Nutmeg.

SPICES

  • 2 tsps fennel seeds
  • 2 tsps coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp whole cloves
  • 1/2 tsp nigella seeds
  • 3 fresh or dried bay leaves
  • 2 cinnamon sticks broken into small pieces
  • 2 tsp cayenne
  • 1/2 tsp ground nutmeg

Make your own Garam Masala!

  1. Preheat a small skillet over medium-high heat. 
  2. Add all the whole spices except for the cayenne and nutmeg, and toast, shaking the skillet every few seconds, until the fennel, coriander, and cumin turn reddish brown, the mustard, cloves and bay leaves appear brittle and crinkly, and the mixture is highly fragrant, 1 to 2 minutes. 
  3. Immediately transfer the spices from the hot pan to a cool container and allow to cool. Once they come to room temperature, place them in your spice grinder, coffee grinder or mortar & pestle and grind until the texture resembles ground black pepper. 
  4. Add and mix in the cayenne and nutmeg.
  5. Store in an airtight container for about a month.

CHINESE FIVE SPICE

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Chinese five spice contains primarily the spices in the following recipe, the main differences between one recipe and another are the amounts of each spice. Sometimes other spices or added or used, I suggest adding 1 tablespoon of Ground Ginger to our recipe and if you can't find Szechuan, use Black Peppercorns.
Remember you can adjust any of the seasonings to suit your taste.

Make your own 
Chinese 5 Spice!

Mix together the following spices and store in an airtight container.
  • 1 tbsp ground Star Anise
  • 1 tbsp ground Cinnamon
  • 1 tbsp ground Cloves
  • 1 tbsp Fennel Seeds, toasted and ground
  • 1/2 tbsp Szechuan Pepper, toasted and ground

Make your own Cajun Blend!

Mix together the following spices and store in an airtight container.
  • 2 1/2 tablespoons Salt
  • 1 tablespoon dried Oregano
  • 1 tablespoon Paprika
  • 1 tablespoon Cayenne pepper
  • 1 tablespoon ground Black pepper
  • 1 tablespoon Onion Powder
  • 1/2 tablespoon Celery seeds
  • 1 tablespoon Thyme

CAJUN SEASONING

Cajun food is the folk cooking of the French-Canadians that settled in the swamps and bayous of southern Louisiana in the mid 18th century.