Jamaican Jerk spice blend

Description:
Jerk is ubiquitous in Jamaica. Similar to American barbecue, mostly chicken or pork is cooked through at low temperatures on the grill, making even simpler meats tender and tenderized. In Jamaica, there are countless variations of the dish. What they all have in common is the cooking method and a dark spice crust with a tropical-fruity aroma, which comes especially from the allspice used. The mixture has a typical aroma for Caribbean cuisine and can be used both as a dry rub and by adding some ingredients to a marinade. When used as a dry rub, the mixture has a pronounced spiciness. When used as a marinade, as described below, the spiciness is light to medium with the addition of the additional ingredients.

Usage:
To prepare approximately one pound of meat:
Blend one bunch of scallions (or two medium onions), two cloves of garlic, juice of four limes, 50ml vinegar (white wine or brandy vinegar), one tablespoon oil, 20g cane sugar, 5g salt and 30g jerk mix and a little Jamaican rum if desired to a paste, coat the meat generously and refrigerate as long as possible. Cook on the grill or in the oven at a low temperature. The paste should set and stick to the meat.
 
Ingredients:
Allspice, ginger, nutmeg, pepper, Ceylon cinnamon, clove, thyme, mace, habanero chili, lime zest.
 
Aroma/Flavor:
tropical spicy, hot