Low FODMAP Jerk seasoning
This recipe makes approximately 50g or 5 Australian tablespoons (which are 20ml as opposed to the more common 15ml)*Tablespoons are in Australian tablespoons which are 20ml as opposed to the more common 15ml. Add 1 extra teaspoon of brown sugar if you use 15ml tablespoons. Australian teaspoons are 5ml which is roughly on par with other countries.
Ingredients
- 15g (1 tablespoon)* brown sugar, sieved or whisked to disperse clumps
- 4g (2 teaspoons) allspice powder
- 4g (2 teaspoons) smoked paprika
- 10g (2 teaspoons) fine table salt
- 2-4g (1-2 teaspoons) cayenne powder see notes
- 2g (1 teaspoon) freshly cracked black pepper
- 1.5g (½ teaspoon) cinnamon powder
- 1g (¼ teaspoon) ground nutmeg
- 1g (¼ teaspoon) asafoetida powder (see notes)
- 0.7g (¼ teaspoon) cumin powder (optional)
- Pinch clove powder to your tastes (optional)
Instructions
- Combine the spices in a medium bowl. Taste and adjust according to your preferences. Store the spice mix in a clean glass jar until ready to use.
Notes
- Add the cayenne pepper to your tastes. I used 1 teaspoon but I am a bit of a spice wimp.
- Asafoetida powder is a seasoning ingredient made from a variety of wild dried fennel. It has a cooked onion and garlic flavour which makes it a great replacement for, well, onion and garlic powder. Asafoetida powder is very potent and is generally cut with flour. Choose a gluten free variety (generally made with rice flour instead of wheat flour) if you need the dish to be gluten free.
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