Jamaican Jerk Seasoning
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.
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.
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
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.
Jamaican Jerk Seasoning
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
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
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.
Thank you. I love this recipe and can adjust the heat as to whom I’m cooking for!
Just what I was looking for , Very , Very good !
I LOVE THIS RECIPE!!! I’ve made it about 10 times in the past 5 months 🥰
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!
We’re so happy you love this recipe so much!
FANTASTIC! Thank you for yet another wonderful recipe! SO GOOD! SO EASY!!
This resiepe is just what I was looking for! great like to try the cauliflower thing
We are so happy you enjoyed this!
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?
You can refer to the baked chicken recipe! And just use this seasoning instead of the dry rub that is provided in the recipe 🙂
This is really authentic, full of aroma, delicious!
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.
After much searching and trial and error this is the best jerk recipe I have found. Excellent on baked chicken
Love to hear it!
Absolutely brilliant recipe!! Love it! Thanks Jo!
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…
Is it best to use dark or light brown sugar with this recipe?
I don’t think it would matter much, but I used dark brown sugar.