Jamaican Jerk Seasoning
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 –Â Powdered onion and garlic.
- Spices –Â Cumin, nutmeg, allspice, smoked paprika, cinnamon.
- Heat –Â Red pepper flakes and cayenne pepper.
- Sugar –Â Just some brown sugar for a well rounded depth of flavor.
- Seasoning –Â Salt and pepper.
- Herbs –Â 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:Â 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 parlsey 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.Â
- 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%)
Merlin Black says
OMG!!!!!! This has to be the absolute best jerk rub I’ve ever used!!! Smoked a pork loin on my Kamado Joe Classic III. Took an hour at 275 indirect. It was so juicy and had so much flavor. I sub’ed habanero for the crushed red other than followed the recipe exactly.
I doubled it up and used it on a roasted sweet potato / Brussel sprout mix and on some roasted corn ears. AWESOME!!
Candace Gilbert says
Best jerk pork burgers due to best jerk seasoning. Fresh is best. I used fresh parsley and thyme because that is what I had on hand. Doubled the brown sugar and nutmeg as it was a little spicy on my tongue and all I could taste was the burn. So glad I finally didn’t have store bought and all ingredients were in the cupboard. Have really been trying to do away with pre made anything.
Marilyn Dell says
I did try this recipe and it was the bomb! Everyone who tried my jerk pork loved it and wanted your recipe. This will go in “my favorites” recipe box! ; )
Thanks Jo!
Joanna Cismaru says
My pleasure!
J Kwamboka says
Better than store bought
J Kwamboka says
Wish I could add a picture or my jerk chicken
Nicole Beaulieu says
If you have Instagram then you can post a photo and tag us in it! You can also join our FB group Comfort Food Community and post any of your photos there 🙂
Beth Hilton says
Just made it – so simple! The man, who loves all things spicy and Jamaican Jerk in particular, says this is “life changing”. Thank you!
Nicole Beaulieu says
Wow that is sure an awesome compliment! Thank you, we’re glad you both love this recipe 🙂
Brenda P Saunders says
Great on wings.
Joanna Cismaru says
Yes!
Julie Psaila says
I am not a “hot spices” lover, but I made this recipe up for my dear older brother.
He rang me this morning, (15th March 2019) to ask if I would make a bigger batch up for him, as he absolutely loved it! He marinated his meat for the barbeque, and just used the last of his mixture. As the batch I previously made him was tripled, I now have to mix up double that, so it says a lot about how much this recipe has been received.
Thank you, and I now think I will make a huge mixture, pop into food seal bags, and give as gift to both my brothers, and a nieces husband..
Cheers,
Jules
Samuel Baldwin says
So this year I’m going to cook my Turkey with this on it and we are going to see how it going to trun out
Nicole Beaulieu says
That sounds awesome! Let us know how it turns out.
Samantha bangs says
I own a food truck and we sell jerk chicken! We lost the family recipe this year so my family had a contest to see who can make the best! I used this recipe and HOLY MAN! DELICIOUS! 5/5 and Chubbies LLC will be producing over 100lbs of chicken every summer with this recipe. Thank you!
Joanna Cismaru says
Wow, so so glad you like it!!
Tina says
Great flavor! We made for dinner last night. We are keeping this recipe. Thank you.
Darlene Yarrish says
Love it.
Pam C. says
Thanks for this recipe! I will make it because then I can adjust for much less heat, which is my preference. I have had jerk chicken, jerk pork, etc. and love the flavor, but it always burns my mouth and I can’t finish. And you know, I always thought I tasted oregano in their seasoning, but maybe it is actually thyme.
Joanna Cismaru says
It’s probably thyme, but if you don’t like it you can switch it.
Harry says
I made this Jamaican Jerk Recipe and Marinaded it for 2 days. I smoked the chicken on my smoker. This chicken won 3rd place in a cook-off. Thank You!
Joanna Cismaru says
LOL That’s awesome!
Chris L Simons says
You would have gotten first place if the judges knew you better or if you slipped each one a fiver.
Patricia says
Sound like a great seasoning to make. Is it optional to omit the salt all together? If not, why?
Joanna Cismaru says
You can omit the salt if you wish, it really shouldn’t affect the flavor of all the other spices.
Marcelle says
LOVE this! I like making my own spice blends (like my own Taco seasoning) because I can make them without any added salt. All these pre-packaged seasonings have so much sodium, it’s GREAT to be able to mix your own! GREAT JOB, JO!!! Keep ’em coming!!
Joanna Cismaru says
Thanks Marcelle! I totally agree with you on the salt content, you really don’t need that much salt to add flavor, the other spices do the job nicely.
Cheryl says
This looks great and so do your lettuce wraps, can’t wait for the prawn recipe!! Pinned and will make hopefully tomorrow :0)
LaVerne says
I’m thrilled to see spice blends from you.
Joanna Cismaru says
Thank you!
Jody Padfield says
Hi Jo,
Just wanted to let you know I LOVED the spice blend- I prefer to make them myself! Appreciate it- Got it all tucked away for soon- and I will make those lettuce wraps too 🙂
Joanna Cismaru says
Oh stay tuned for my prawns with this seasoning, you’ll love that too!
Jeni B says
This is great! I much prefer making my own spice blends at home as opposed to buying packaged ones, which have ingredients I’d rather not feed my family. Thanks for sharing!
Joanna Cismaru says
My pleasure!