This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
Dried Shiitake mushrooms, 1 oz.
Star anise, 1 oz.
Cardamon, green 1 oz.
Cardamon black, 2 oz.
Note: Most spices are available already ground, adding certain amount of convenience. Grinding spices yourself provides a little extra aroma, but the ultimate results are difficult to distinguish from each other. Do what you have to do!
Kosher salt, 1 cup.
Sichuan peppercorns, 1 cup.
Cinnamon, 1 Tablespoon.
Allspice, 1 Tablespoon.
Nutmeg, 2 Tablespoons.
Coriander, 2 Tablespoons.
Pepper
Cloves, 2 teaspoons.
Paprika, Hungarian sweet 2 Tablespoons.
Sugar, 2 Tablespoons.
Hondashi Miso powder, 2 Tablespoons.
Cumin, 2 Tablespoons.
Ginger, 1 Tablespoon.
Garlic powder, 1 Tablespoons
Dried onion, 1 Tablespoon.
Flavor profile: Moderately spicy, distinct.
Level of difficulty, 2.5
Above: crusted sous vide beef strip loin.
Pulverize the Shiitake mushrooms, star anise, and cardamoms in a spice grinder.
Combine with the remaining ingredients. Store at room temperature in a sealed container.
Above: Pork tenderloin, 135 F for 4 hours.
Below: Tamarind sauce, haricots verts, heirloom cherry tomatoes, roasted pepper, baguette crouton.
Most of the spices in this whimsical amalgam are commonly associated with desserts and pastries. Indeed, cinnamon, allspice, nutmeg, cloves and even ginger are more likely to find their way into pumpkin pie or a cookie than a smokehouse rub. Even so, these New World spices are ubiquitous in spicy hot Caribbean Jerk seasoning. With the addition of star anise and green/black cardamon, the flavor profile approaches Garam Masala and its offspring, Indian curry. Japanese Miso and Shiitake mushrooms introduce the elusive, savory characteristic called "umami."