Jamaican Jerk Seasoning
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This Jamaican Jerk Seasoning blend is made right at home. Save your money and make your own with a kick from a blend of spices such as cayenne pepper, cinnamon, nutmeg to name a few.
Jamaican Jerk Seasoning
Today I have something different to share with you, a spice blend recipe. Jamaican jerk is such a versatile spice blend to have in your cupboard. It adds heat, dimension, and complexity to many a dish. This is my favorite particular little mix but it’s completely customizable!
Packed full of aromatics, sweet yet smokey notes, complex nutmeg, and spices from across the globe, this seasoning is famous for a reason. We’re thankful it made its way across the ocean because it tastes so good on just about anything! So let’s get into it shall we?
What Is Jamaican Jerk Seasoning?
Today’s spice blend is a dry Jamaican Jerk seasoning or spice blend which is amazing. It actually refers to a style of cooking that just involves rubbing a hot spice blend over your choice of meat. I decided to dial down the heat today, as a lot of jerk seasoning you’ll find in the store includes powdered habanero.
So thank me later.
Ingredients In Jamaican Jerk Seasoning
Keep scrolling for the full recipe and ingredient amounts.
- Aromatics – Powdered onion and garlic.
- Spices – Cumin, nutmeg, allspice, smoked paprika, cinnamon.
- Heat – Red pepper flakes and cayenne pepper.
- Sugar – Just some brown sugar for a well rounded depth of flavor.
- Seasoning – Salt and pepper.
- Herbs – Dried parsley and thyme.
How To Make Jamaican Jerk Seasoning
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Make the spice blend: Mix all the ingredients together in a bowl. Recipe will yield about 1/2 cup. Store in a spice jar in your spice cabinet.
What Can I Use Jamaican Jerk Seasoning On?
There’s so many ways you can use this delicious spice blend! Feel free to play around with it.
- Prawns
- Jerk chicken
- Jamaican Jerk Chicken Lettuce Wraps
- Fish, any nice white fish or even salmon!
- Pork chops
- Toss Air Fryer Chicken Wings in this seasoning after it’s done cooking
- Cauliflower – drizzle an entire head with olive oil and rub this spice blend in. Bake it in the oven and believe me you’ll have to resist eating the entire thing!
How To Tell If Your Spices Are Still Fresh
We all know spice blends can last a while, but they do go stale eventually. If you want to ensure both the spices you add to your seasoning and your seasoning itself is fresh just keep an eye on the color. If the pigment starts to fade and the spices begin to look dull, your blend may be starting to go stale.
How Long Can I Store Jamaican Jerk Seasoning?
Jerk seasoning can be safely kept in your pantry, if stored properly for about 1 to 2 years.
More Spice Blends To Add To Your Pantry
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Jamaican Jerk Seasoning
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serves: 8
This Jamaican Jerk Seasoning blend is made right at home. Save your money and make your own with a kick from a blend of spices such as cayenne pepper, cinnamon, nutmeg to name a few.
Ingredients
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cayenne pepper
- 2 tsp smoked paprika (regular paprika is fine)
- 1 tsp allspice ground
- 2 tsp salt
- 1 tsp black pepper ground
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin ground
- 1/2 tsp nutmeg ground
- 1/2 tsp cinnamon ground
- 1 tbsp brown sugar
- 1 tsp thyme dried
- 1 tbsp parsley dried
Instructions
- Mix all the ingredients together in a bowl. Recipe will yield about 1/2 cup. Store in a spice jar in your spice cabinet.
Video
Recipe Notes
- You can adjust the salt to your preference, or completely omit it from this recipe.
- Keep spices and herbs away from heat and moisture. Although spices and herbs will keep for a long time if stored properly (4 years), they will lose their strength.
- To tell if your spices are still fresh, just look at their color and if the color has faded, their flavor probably has faded as well.
Nutrition Information:
Serving: 8gCalories: 19kcal (1%)Carbohydrates: 4.27g (1%)Protein: 0.53g (1%)Fat: 0.29gSaturated Fat: 0.08g (1%)Polyunsaturated Fat: 0.103gMonounsaturated Fat: 0.054gSodium: 584mg (25%)Potassium: 60mg (2%)Fiber: 0.9g (4%)Sugar: 1.58g (2%)Vitamin A: 1050IU (21%)Vitamin C: 0.8mg (1%)Calcium: 10mg (1%)Iron: 0.5mg (3%)
Karen Blake says
Absolutely brilliant recipe!! Love it! Thanks Jo!
Kathy G says
Just made the marinade, used 3 tbsp and rubbed into 1.6kg shoulder of pork. Will give you an update on how it turns out…
Has anyone mixed this with a liquid eg pineapple juice? Only asked as I had previously purchased a jerk mix from a specialist store and they said to mix with pineapple juice…
Travis L Holloway says
Is it best to use dark or light brown sugar with this recipe?
jo says
I don’t think it would matter much, but I used dark brown sugar.
Bianca says
Hi Jo!
Can you substitute ground thyme for this? And would you use the same amount?
jo says
You can, use half the amount.
Gail says
Very useful thanks
Jess says
Is this the amount of seasoning I mix together to season one serving? ( 2 chicken breasts ) ?
Jo Cooks Team says
It’s up to you how much you want to use! You’ll get about 8 tbsp of spice mix so that may be too much for 2 chicken breasts.
Wendy says
I love this Jamaican Jerks seasoning
Sanaz says
Why do all recipes have to have a novel written before they give you the darn ingredients and recipe?! 🙄
jo says
It’s not a novel and it’s information my readers find useful about the recipe. However, you are not forced to read the entire post, at the top of each recipe, there’s a jump to recipe button, so you are free to use it!
Trish says
Why don’t you skip ahead next time- there’s a “jump to recipe” button at the top of the page. Personally, I love Jo’s extra info and find it useful. Grateful that she gifts all of these great recipes to use for free.
Brett says
This was soooooo good on my smoked brisket. I now know why this had such incredible and accurate ratings.
Dawn says
This is the closest I have found to the jerk flavor of the food I had in Jamaica. Thank you for this great recipe!
Larraine Pita says
Delicious mix although we found it a little hot. I halved the quantity of cayenne pepper and it’s perfect
DeeBee says
This recipe is GREAT! I love the perfect blend of herbs and spices. I’ve used it on shrimp and chicken so far. I’m going to try it on cauliflower today.
Joel S says
This tasted very much like authentic Jamaican jerk on chicken wings- smoked for 45 minutes. Excellent!
Andi says
This jerk seasoning is so good, and it’s aromatic too; I love the scent. I’ve made this seasoning about 3 times now and put it on or in everything from chicken, beef, vegetables, and soups. When I get low on seasoning I’ll make another batch. Thank you.
Bernard Coley says
This is my go to recipe because I have to adjust it for food allergies depending on who will be dining. It turns out great every time; no complaints and the meat is fabulous.
Jasmine says
Hi! If I can’t take much heat, can I just cut out the cayenne? Or is this blend not that ‘hot’?
Jo Cooks Team says
You can cut out the cayenne! Totally up to you.
Elle Hart says
What does 8g serving size translate to in volume, such as teaspoon?
jo says
About 2 tsp.
Wendy Mauzeroll says
I can’t have sugar. Do you think it would work if I left the sugar out
Jo Cooks Team says
Absolutely!
Nunu says
This recipe is a keeper. We are now living in a country where I can’t buy premixed jerk spice so I made up a batch of this. I marinated some chicken wings in a small amount of soy sauce, lemon juice and garlic and then slathered this on and mixed in a little oil and baked them in the oven. We thought it was absolutely delicious. Thanks for sharing!
Jo Cooks Team says
We’re so glad you love the recipe! Sounds so good 🙂
Brand-X says
I’m dehydrating my fresh off the plant scotch Bonnet peppers to make this recipe. Thanks!
jo says
Yay!!!