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
Khadijah says
Good morning, thanks to you I will try it out but how can I get green onion
imma africanbites says
Hi, Khadijah. For the green onion flakes, just chop green onions and let them dry 2-3 days out in the sun during the summer months (or in a low oven for a few hours). Or you can simply leave it out completely.
Kate says
I made your Jerk Seasoning for Grandbabycakes’ Jerk Shrimp Cobb Salad – so delicious thank you for your helpful notes and recipe. I omitted the stock cube as I didn’t have one but I think it tastes good adapting it to one’s taste.
Immaculate Bites says
Thank you so much, Kate! 🙂
Zoya says
ground ginger instead of gingerspice?
Jenny says
Hi there! I’m also cleaning out my spice cabinet but I don’t have powder ginger and nutmeg. Do I need to have these two ingredients or is it OK to leave out? Will the flavor not be the same without? Thank you!
Immaculate Bites says
Hi Jenny! You may leave them out if you don’t have them on hand.
CJJ says
I LOVE JERK CHICKEN THANKS IMMA I JUST WANT TO KNOW WHY CAN’T
WE MAKE ground all spice AT HOME
Immaculate Bites says
Hi CJJ! You can make ground allspice at home, if you prefer 🙂
Ebony G says
I put this on chips, crackers, plantain chips, veggies and my vegan proteins. Yum.
Immaculate Bites says
Yum indeed! 🙂
John C. says
Why did you check the Smoked Paprika
K W says
This might be a silly question, but is ginger the same as gingerspice?
K W says
When I ask Google about gingerspice, I’m learning a lot about Gerri Halliwell
ImmaculateBites says
Lol
AARO says
Too funny, Ginger Spice
ImmaculateBites says
Not a silly question at all .I think it is the same thing .
Frank says
This is a dry rub? Do you recommend any moisture for it?
ImmaculateBites says
You can add oil , water or broth depending on the the recipe . Check out this jerk marinade here https://www.africanbites.com/jerk-marinade/. Enjoy!
Bettina says
Can I add parsley and chives to this mixture???
ImmaculateBites says
Of course you can.
Rebecca says
Thanks for sharing this I love this recipe along with the Jerk chicken and rice. All my family love it!
Janelle says
Hi I was wondering if since I happen to have reaper powder how much would I use in this recipe in place of the other hot pepper powder. It’s super hot.
ImmaculateBites says
Hello,
I would cut the recommended pepper in half.Taste and add more if desired.
Tyler M says
Anyone have any good suggestions for using this recipe? It’s been amazing on what I’ve tried it on, but I’m just curious what everyone else has used it for.
Ralphie says
Jerk Chicken is my go-to protein with this amazing set of spices…
Kevin says
Hi. I dredge some boneless skinless chicken thighs about 8 small to medium size lightly in the spice rub.
Sear in a pan with hot oil on both sides and remove from pan
Clean out pan.
Add a little oil and sauté 1 tbsp minced garlic, 1 tbsp minced ginger and 1/2 a chopped onion. Sauté on medium heat till onions are soft.
Add 1 1/2 cups rice and sauté in mixture til rice is translucent.
Add 3 cups chicken broth and 3 tbsp of the jerk rub and mix thoroughly.
Bring to a boil. Reduce heat to simmer add the chicken back to the rice mix and simmer for about 20 minutes til liquid is mostly evaporated.
1 pan jerk chicken and rice
(Modifiers. Add beans to rice. You can use bone in skin on thighs or legs also work well. Just sauté a little longer)
ImmaculateBites says
That sounds so delicious!!! Thanks for sharing, Kevin!
Lena says
Thank you so much this sounds amazing def adding to my cooking notes!!!
Kasha says
This was so good! Matter of fact every recipe from this site that I’ve tried has been good.
Toni says
Hi! New to jar gifts so wondering what size Ball jar you recommend? Thanks!
ImmaculateBites says
Hi Toni, 16 ounce works best.