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4.5 from 404 votes

Jamaican Jerk Seasoning

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By: Joanna Cismaru 82 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

jerk spice blend spilling out of a glass jar with a small wooden spoon

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

  • 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.
jerk seasoning blend in a bowl with a small wooden spoon

How To Make Jamaican Jerk Seasoning

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  1. 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.

Jamaican Jerk Seasoning coming out of a jar

More Spice Blends To Add To Your Pantry

  • Moroccan Spice Blend
  • Fajita Seasoning
  • Taco Seasoning
  • Emeril’s Essence
  • Cajun Seasoning

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a jar of jamaican jerk seasoning laying on its side with seasoning spilling out
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4.51 from 404 votes

Jamaican Jerk Seasoning

Prep 5 minutes
Cook 0 minutes
Total 5 minutes
Rate Recipe
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.
8

Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoon cayenne pepper
  • 2 teaspoon smoked paprika ((regular paprika is fine))
  • 1 teaspoon allspice (ground)
  • 2 teaspoon salt
  • 1 teaspoon black pepper (ground)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon cumin (ground)
  • ½ teaspoon nutmeg (ground)
  • ½ teaspoon cinnamon (ground)
  • 1 tablespoon brown sugar
  • 1 teaspoon thyme (dried)
  • 1 tablespoon parsley (dried)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

Notes

  1. You can adjust the salt to your preference, or completely omit it from this recipe.
  2. 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. 
  3. 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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a jar of jamaican jerk seasoning laying on its side with seasoning spilling out

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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82 Comments
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Debra
Debra
Posted: 28 minutes ago

5 stars
Very good. Since we have grandchildren that don’t like the heat as much, cut the cayenne pepper in half and it’s still very good.

0
Reply
Victoria
Victoria
Posted: 1 month ago

5 stars
Great recipe !
I added some liquids such as browning and oils to make it more of a wet marinade .
A little goes a looongg way and 4 months later has yet to go bad in the fridge.

1
Reply
Donna
Donna
Posted: 3 months ago

Thank you. I love this recipe and can adjust the heat as to whom I’m cooking for!

0
Reply
Larryb
Larryb
Posted: 7 months ago

5 stars
Just what I was looking for , Very , Very good !

0
Reply
Ronda Wise
Ronda Wise
Posted: 1 year ago

5 stars
I LOVE THIS RECIPE!!! I’ve made it about 10 times in the past 5 months 🥰

0
Reply
Rata f
Rata f
Posted: 1 year ago

This recipe is amazing! We have it at least once a week and I’ve made it as a gift for multiple people. Could not recommend it enough, thank you for sharing!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Rata f
Posted: 1 year ago

We’re so happy you love this recipe so much!

0
Reply
CHRISTINE
CHRISTINE
Posted: 1 year ago

5 stars
FANTASTIC! Thank you for yet another wonderful recipe! SO GOOD! SO EASY!!

0
Reply
Geoffrey Martin
Geoffrey Martin
Posted: 1 year ago

4 stars
This resiepe is just what I was looking for! great like to try the cauliflower thing

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Geoffrey Martin
Posted: 1 year ago

We are so happy you enjoyed this!

0
Reply
BCK
BCK
Posted: 1 year ago

How would I put this seasoning on baked boneless skinless chicken thighs? Saw the reco to bake at 400 for 30-35 mins and broil at the end… Would you first brush chicken lightly with small bit of olive oil and then add seasoning?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  BCK
Posted: 1 year ago

You can refer to the baked chicken recipe! And just use this seasoning instead of the dry rub that is provided in the recipe 🙂

0
Reply
Barbara McLuskey
Barbara McLuskey
Posted: 1 year ago

5 stars
This is really authentic, full of aroma, delicious!

0
Reply
Stephen K
Stephen K
Posted: 1 year ago

5 stars
Made this recipe for 6 deboned chicken thighs and it was spectacular on the grill! I’m no expert on jerk recipes but this felt right. Thanks, I will save it for future use.
One quick note, it is traditional to capitalize Tbsp in a recipe to differentiate it best from tsp – at least that is what my mother taught me. Thanks again for a great recipe.

0
Reply
Matty T
Matty T
Posted: 2 years ago

After much searching and trial and error this is the best jerk recipe I have found. Excellent on baked chicken

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Matty T
Posted: 2 years ago

Love to hear it!

0
Reply
Karen Blake
Karen Blake
Posted: 2 years ago

Absolutely brilliant recipe!! Love it! Thanks Jo!

0
Reply
Kathy G
Kathy G
Posted: 2 years ago

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…

0
Reply
Travis L Holloway
Travis L Holloway
Posted: 2 years ago

Is it best to use dark or light brown sugar with this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Travis L Holloway
Posted: 2 years ago

I don’t think it would matter much, but I used dark brown sugar.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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