Add some flavor to your meals with this homemade Jamaican Jerk Seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I know that you guys are going to love this Jamaican jerk seasoning recipe! I always have some on hand in my cupboard for a quick and easy way to liven up meals.
Use it in my Jerk chicken and rice, air-fried Jamaican jerk pork, Jerk Chicken Wings, or my Rasta Pasta. You can even sprinkle a bit on your favorite seafood, like shrimp.
How To Make Jamaican Jerk Seasoning
You'll need the following dry spices and herbs to make this recipe:
- Garlic Powder
- Kosher Salt
- Onion Powder
- Cayenne Pepper or Scotch Bonnet Pepper
- Dried Thyme
- Brown Sugar
- Sweet Paprika
- Ground Allspice
- Black Pepper
- Ground Cinnamon
- Ground Nutmeg
- Combine all the ingredients.
- Store in an airtight container until ready to use.
How spicy is it?
This seasoning does have a kick to it, but unlike your store bought mixes it's really easy to adjust the heat to your taste. If you don't like things super spicy, you can simply reduce the amount of cayenne.
Why make your own spice mix?
Making your own spice mix is so quick and easy to do, not to mention it's also kinder on your purse. Store bought spice blends often contain preservatives and additives that you simply don't need when you make it at home.
How long does it keep?
Once you have mixed your ingredients, transfer it to an airtight jar or container. Keep it in your cupboard and it will keep well for at least a month. Depending on the freshness of the spices you use, it can keep well for up to six months!
Recipe Notes and Tips
- Check that your spices aren't stale before you use them. Rub a little between your fingers and if they don't release an aroma it's time to buy some more.
- Rub the seasoning on chicken, meat, and fish, or sprinkle on vegetables before cooking. You can also use it along with my jerk marinade for extra flavor.
- Store in an airtight container in a cupboard.
- Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.
More Seasoning Recipes
Jamaican Jerk Seasoning
Ingredients
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Kosher Salt
- 2 teaspoon Onion Powder
- 2 teaspoon Cayenne Pepper or Scotch Bonnet Pepper*
- 2 teaspoon Thyme Dried
- 2 teaspoon Brown Sugar
- 1 teaspoon Sweet Paprika
- 1 teaspoon AllSpice Ground
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Combine all ingredients. Store in airtight container. Enjoy.
How to use:
- Any recipe calling for dried jerk seasoning. It’s perfect on poultry, in pasta dishes, and on vegetables.
Video
Notes
- Check that your spices aren't stale before you use them. Rub a little between your fingers and if they don't release an aroma it's time to buy some more.
- Rub the seasoning on chicken, meat and fish or sprinkle on vegetables before cooking.
- Store in an airtight container in a cupboard.
- Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.
James Davidson says
I've been using this to deep fry wings and pork ribs and pan fried pork chops. Dry them, rub it in, cover in a bowl in the fridge a day for the chops and 3-4 hours for the ribs and wings. Add rice flour, toss to coat, let it sit for 20 min. or so to absorb then fry.
Quite surprised how good it turns out.
Tanya says
Thanks so much for the feedback James. I'm trying the rice flour next time. I bet it helps keep the wings nice and crispy.
Courtney says
This is the best Jamaican Jerk Seasoning Recipe! I make it in bulk now, so that it's always within reach in my cabinet.
Tanya says
Yay, so glad you like the seasoning. Thank you so much for the feedback Courtney 🙂
PJ says
Never made my own jerk seasoning before but this turned out great!
Tanya says
Thank you PJ, So glad you liked it 🙂
Louis says
It’s not original jerk seasoning if scotch bonnet pepper and pimento seeds are not included.
Tanya says
Allspice is ground pimento berries and is included in the recipe. It's easier than grounding the berries yourself. I add the cayenne as it's a dried spice and easily found in grocery stores.