This deliciously potent seasoning blend has a gorgeous mix of herbs and spices that will transport you straight to a Caribbean island. Jamaican jerk seasoning is a pantry staple must-have, super versatile, and complements anything from fish and chicken to beef and pasta.
Jamaican jerk seasoning is an all-purpose seasoning everyone should have on hand. It elevates just about any food to the next level of deliciousness. Sure, the Caribbean vibes are incredible, but it easily crosses cultural borders. Sprinkle it on a pasta dish, and you’ll see what I mean.
Plus, if you love grilling, it’s a must. Whenever peak BBQ season rolls around, I make a double batch of homemade jerk seasoning.
Literally, any protein or vegetable you throw on the grill goes from boring to can’t-wait-for-seconds good with a generous sprinkling of this addictive stuff. You’ve been warned! 😜
Content…Why Homemade Is Better |
Why Make Jamaican Jerk Seasoning
Homemade spice blends are where it’s at. You can customize them to fit your personal taste preferences and make them diet- or kid-friendly.
And not only do homemade seasonings taste way better, but they’re also cost-effective! Homemade seasonings can save you a ton of money. Feel free to pass up those fancy pre-made jerk seasonings at the supermarket because your homemade version is going to be killer. 🙌
What You Need
Okay, so there is a long ingredient list for homemade jerk seasoning, but don’t let it scare you. These are mostly pantry staples you already have at home, with only a few exceptions. And with this kind of mega blend, if you don’t have one or two ingredients, there’s no need to worry; it will still be great.
- Aromatics – You’ll need onion and garlic powder, ground ginger, cinnamon, allspice, and nutmeg. These add aroma, flavor, and a nice zing to the mix.
- Seasonings – Thyme, white pepper, and smoked paprika add earthy notes with a subtle mintiness that always benefits savory dishes. If you don’t have smoked paprika and are okay with a little heat, replace it with ground chipotle.
- Sweetness – Coconut sugar adds sweetness to the mix, but you can always use brown sugar instead.
- Flavor Enhancers – Bouillon powder is a must, too, but using chicken or vegetable variety is up to you.
- Heat – Finally, we bring the heat with chili powder. You can use any spicy seasoning you love here, whether red pepper flakes, cayenne pepper, or just plain old chili powder.
Pro tip: I also like adding homemade dried green onion flakes. Chop a few green onions and let them dry for 2-3 days during dry summer months (or in a low oven for a few hours). Store them in an airtight container and save them for garnishes or adding flavor to any kind of dish.
How to Make the Best Jerk Seasoning
Mix the ingredients in a medium bowl, then store your Jamaican jerk seasoning in an airtight jar. How easy is that?
Recipe Variations
- Make it mild. You can omit the spicy pepper powders if you aren’t a heat seeker like me. Or adjust the heat to your desired level.
- Add your favorite flavors. Some people like to include bay leaves, black pepper, cumin, turmeric, and other spices. You can do the same. Homemade seasonings are all about making it your own.
- Make it a sauce. Easily turn this seasoning blend into a sauce by adding a good amount of the dry seasoning to ¼ cup of pineapple juice. Add a dash of soy sauce with a little cooking oil, and then use it as a marinade for meats and veggies. (This is also an excellent technique for grilling.)
FAQs
Hot pepper (typically scotch bonnet), thyme, and allspice give this seasoning that classic Caribbean flavor unique to jerk seasoning. You can add just about anything else you want and still retain the jerk seasoning essence.
Jerky comes from the Quechua word charqui, dried and preserved meat. The name stuck to the spice mixture used in slow-roasting meat over a smokey fire. The fusion of Amerindian and African cultures is an awesome combination.
No, it isn’t. Cajun seasoning is mainly herbs and hot pepper. Jerk seasoning features spices like allspice, ginger, cinnamon, and nutmeg that you won’t find in Cajun mixes.
How to Use and Store It
Jerk seasoning typically seasons chicken and pork, but honestly, it goes great on just about any meat or fish. You can use it to replace Cajun or blackened seasonings for delicious results in any meal. Grilled jerk seasoning chicken wings is one of my absolute fave recipes, Caribbean jerk BBQ ribs are a must-have for cookouts, and leftovers from either one make drool-worthy jerk tacos. 🤤
I store my jerk seasoning sealed in a glass jar on my spice rack. It should last two years if you don’t use it up before that.
More Easy Seasoning Recipes to Try
- Creole Cajun Seasoning
- Blackened Seasoning
- Zaatar Seasoning
- Everything Bagel Seasoning
- Taco Seasoning
Watch How to Make It
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This blog post was first published in April 2015 and has been updated with additional tips, new photos, and a video
Jamaican Jerk Seasoning Recipe
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Ingredients
- 1½ tablespoons (10-11g) onion powder
- 1½ tablespoons (15g) garlic powder
- 1 tablespoon (5g) ground ginger
- 1 tablespoon (5g) dried thyme
- 1 teaspoon (2g) white pepper, freshly ground
- ½ tablespoon (4g) cinnamon
- 1 tablespoon (6g) ground allspice
- 1 tablespoon (7g) smoked paprika
- ½ tablespoon (3-4g) ground nutmeg
- 2-3 tablespoons (28-42g) coconut sugar (or brown sugar)
- ½-1 tablespoon (5-10g) vegetable bouillon (chicken bouillon or Maggi powder—adjust to suit tastes)
- 1 tablespoon (5g) or more hot pepper (scotch bonnet, cayenne, or pepper flakes—adjust to taste)
- 2 tablespoons (7g) dried green onion flakes, optional (see notes for homemade)
Instructions
- Mix all ingredients in a bowl, then pour them into a glass jar with a lid.
Tips & Notes:
- Storage: If you start with fresh ingredients and keep them in a cool, dark place, the spices should last up to two years on the shelf
- Dried Green Onion Flakes are easy to make. Just chop green onions and let them dry for 2-3 days in the sun during the summer (or in a low oven for a few hours). Store them in an airtight container, and save them for garnishes or to add flavor
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Rona says
Question – The last ingredients….The peppers…..do you a little of ALL of them or just one?
ImmaculateBites says
Add just one . Unless you are a heat seeker then go with all of them.
Tim says
Is Gingerspice ground ginger? When I google it I just get Ginger Spice from the Spice Girls!
imma africanbites says
It’s powdered ginger.
Omega says
Why not just say that. There is no such season as “Gingerspice”
Tinora says
Because it’s her blog she words it how she likes!
Jodi says
Can anyone tell me what size jar in fluid ounces you used to layer the jerk rub recipe? I see it is a mason jar in background but can’t tell how big the jar of layered spices are. PLEASE EMAIL ME ANSWER Jodi@TheMarsh.com many thanks! I ask as dry ingredients do not translate whatsoever to liquid….
Lani says
I was confused bt the comment coconut sugar replace with brown sugar…do you mean use either or?
thanks!
ImmaculateBites says
Sorry about the confusion either works.
Colleen says
This sounds so good! I’ve made some of your other recipes in the past and LOVED them. Excited to try this one…
when you say, “1 Tablespoon or more Hot pepper Chili, cayenne pepper, pepper flakes Adjust to suit taste buds” do you mean 1tablespoon of each?
ImmaculateBites says
Hi Colleen! I meant either or. So I Tablespoon of any of these peppers . Thanks for trying out my recipes . Glad they are working out well you -Woo Hoo!!
Danielle says
I made a batch of this tonight and put it on some shrimp. Best jerk seasoning EVER.
Susan says
If I wanted to use this spice in a marinade how much would you suggest if I had 1/4 cup olive oil and 1/4 cup lime juice? Thanks.
ImmaculateBites says
I Can’t say for sure. You might have to experiment with it to get to the right consistency.
Elena says
Just a suggestion, I make my own jerk marinades. Maybe try:
1/4 cup olive oil
1/4 cup soy sauce (as opposed to salt or bullion)
Juice of 1/2 a lime
1/2 cup orange juice
1/3 cup white vinegar
This works for me and you can adjust the olive oil and oj up if you want it thinner. I adjusted this based on the recipe calling for dry ingredients. My recipe is mostly made fresh herbs and I use double the amounts I listed (except the vinegar which I use a cup of) Hope this helps.
Juliet says
thanks for the combination. I was wondering if I could leave out the thyme or it is a necessity. I leave in Ghana and I am yet to come across thyme. or if you offer another substitute please
ImmaculateBites says
Hi Juliet! You sure can. Have you tried the major supermarkets? They might carry it
Syncubus says
Common substitutes for thyme are basil, marjoram, oregano, or savory.
Netty says
Thanks Syncubus. The subs are awesome.
Immaculate Bites says
Thank you for sharing, Syncubus. And thanks for dropping by, Netty!
Rebecca says
Awesome! Planning on using this as a gift idea, along with a small recipe card book with ideas on how to use it. I make the mix without the sugar, and add sugar/molasses/etc as needed to my recipes, but I will probably include the sugar in the gift version because I think most of my friends would prefer it that way.
ImmaculateBites says
Awesome Gift idea! I bet your friends would Love it ! Definitely using your gift idea-so well thought out. Thanks for sharing Rebecca.
tim says
sounds good. as for the Maggis, there are a lot of vegetarian and vegan “chicken” bullion varieties out there. Some powdered, and some granules, just shop around if that’s what you need.
ImmaculateBites says
Thanks for sharing Tim!
Jane says
do you have a youtube channel?
ImmaculateBites says
Not yet hopefully soon.
Valerie says
Imma, oh my goodness!! I just whipped up a batch of this because I’m making your Caribbean wings for dinner tonight and this spice blend is to die for! It’s a flavor I’ve been looking for. I will never ever buy store bought jerk spice again.
Mari says
Hello Imma. The other night I made Jamaican Curry Chicken for dinner on my Crockpot. I followed your recipe step by step and it came out delicious. Thank you for sharing!!
Now I want to try making that Jerk Seasoning following your recipe as well. May I ask you how long it can last if putting all the ingredientes mentioned on your recipe? Please let me know and again thanks!
ImmaculateBites says
Hi Mari ! It can last for about a month if stored in a tight lid container.
Anjie says
Hi, Imma!
So, what did your son add as the sweet component?
ImmaculateBites says
Brown and Coconut Sugar. He’s got a sweet tooth.
Ron Dallman says
I get your leaving salt out of the recipe, but adding “salt to taste” or “adjust salt and bouillon to taste” would make it easier for some people. The bullion has a lot of salt too, but if you don’t use it the recipe won’t work.
ImmaculateBites says
Good point Ron. Thanks!