| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jamaican | 1 | Servings | ||
INGREDIENTS
| 7 | Parts onion powder | |
| 5 | Parts garlic powder | |
| 3 | Parts habanero pepper powder | |
| 3 | Parts piquin pepper powder | |
| 2 | Parts ground thyme | |
| 2 | Parts ground allspice | |
| 1 | Part ground nutmeg | |
| 1 | Part ground cinnamon | |
| 1 | Part ground black pepper |
INSTRUCTIONS
I like to use "Parts" rather than the usual tsp/tbls/cup measuring system. The way I figure it, if you want to make a lot, use cups. If you want just a little, use pinches, tads, smidgens or what have you. It also translates well for the metric crowd (of which I'm sure there are a number on the list). There are 25 parts total, so the yield is 25 times whatever measure you chose to use (brilliant reasoning isn't it?). I had one suggestion that there was a touch too much clove (none in my recipe, though I suppose a small amount would probably be alright) so you might want to use a little less nutmeg. One other person suggested that it needs a touch of citrus. Maybe adding a little powdered lime zest would help. Or store the powder in a jar with some dried lime or grapefruit rinds. Or just do whatever you damn well feel like, it's all the same to me. Preparation: Simple! Throw all the stuff together, then pop it into a blender or spice grinder. When it's nicely powdered, wait a few minutes for the dust to settle. If you don't cough or sneeze after opening, it isn't done yet! Thanks again to all those who sent me comments, and Sorry, again, to those who I couldn't get to. Maybe next time! (And there will be a next time as I have a few other blends in the works even as we speak, or type, or correspond....) Posted to CHILE-HEADS DIGEST by IEATCHILES@aol.com on Feb 11, 1998
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