Ingredients:

  • 3 tbsp whole allspice berries (pimento)
  • 1 tbsp whole black peppercorns
  • 1 tsp whole cloves
  • 2 tbsp dried thyme whole leaf
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tbsp Scotch Bonnet powder
  • 0.25 cup dark brown sugar, packed
  • 2 tbsp kosher salt
  • 1 tsp crushed red pepper flakes

Instructions:

  1. Place the 3 tbsp whole allspice berries, 1 tbsp peppercorns, and 1 tsp whole cloves into a small, dry skillet. Toast over medium heat for 5 minutes until the spices become fragrant and slightly smoky.
  2. Transfer the toasted spices to a mortar and pestle or spice grinder. Pulse or grind until the mixture reaches a medium-coarse consistency, ensuring visible bits of spice remain for texture.
  3. In a medium mixing bowl, combine the freshly ground spices with the 2 tbsp dried thyme, 1 tbsp garlic powder, and 1 tbsp onion powder. Stir with a fork until the herbs are evenly distributed.
  4. Add the 1 tsp ground nutmeg and 1 tsp ground cinnamon to the bowl. Mix thoroughly until the colors are uniform.
  5. Whisk in the 2 tbsp Scotch Bonnet powder and 1 tsp red pepper flakes.
  6. Add the 2 tbsp kosher salt and the packed 0.25 cup dark brown sugar. Use the back of a spoon to press out any sugar lumps until the mixture looks like damp sand.
  7. Give the entire blend one final, vigorous stir to ensure the sugar is fully coated in spices.
  8. Store the seasoning in an airtight glass jar in a cool, dark place to preserve the volatile essential oils.