Jamaican Jerk Seasoning is quick and easy to make at home, easy to customize and tastes fabulous on just about everything!
This Jerk Seasoning recipe adds complex warm, sweet, smoky, salty, fiery, fruity dimension to everything it touches – making it taste like a million bucks! It’s easy to whisk together with pantry friendly spices such as garlic, onion, smoked paprika, cayenne pepper, allspice, ginger, and thyme – saving you time and money. Best of all, homemade Jamaican Jerk Seasoning eliminates MSG, anti-caking agents and is easy to customize to make it perfect for YOU. Use this Jerk Seasoning to instantly elevate chicken, seafood, meat, pasta, vegetables, etc. (and my Jerk Chicken Tacos coming soon!). You will love having this recipe on hand!
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Why you’ll love this jerk seasoning
Jerk Seasoning = no more boring anything! Jerk Seasoning is famous for a reason and will elevate your everyday culinary creations from ordinary to extraordinary. It’s packed full of aromatics, complex warm, earthy notes, sweet yet smoky nuances, and kicking heat from spices from across the globe AKA this spice blend has it all!
This Jamaican Jerk Seasoning is quick, easy and pantry friendly. All you need is a handful of spices you likely already have in your spice rack and 5 minutes to make this easy recipe. Then, you’ll always have it at your fingertips to shower on anything…and everything.
You are in charge of the heat! Your personal Jerk Seasoning can be as mild or as fiery hot as you like by using more or less cayenne pepper. So, don’t be fooled into thinking this spice blend has to be super spicy – just flavorful!
This recipe is healthier and less expensive than store-bought. Making your own Jerk Seasoning gives you complete control over its flavor, eliminates MSG, anti-caking agents, and other additives and tastes so much better than store-bought. It’s also can be less expensive, especially if you purchase bulk spices from Costco.
It’s 100% customizable. Jamaican Jerk is a versatile spice blend with lots of seasonings you can adjust to your taste. Don’t like heat – reduce the cayenne pepper. Watching your sodium? Reduce the salt. Make this recipe perfect for YOU!
WHAT IS JERK seasoniong?
Jerk Seasoning is a dry spice blend from Jamaican, but also popular in the Cayman Islands and throughout the Caribbean. Jerk seasoning is unapologetically bold, packed with aromatic onion and garlic powder, laced with smoky-sweetness from the smoked paprika, herbaceous earthiness from the parsley and thyme, spicy pungency from the ginger, warm, nutty, notes from the allspice, cinnamon and nutmeg, a kiss of sweetness from the brown sugar all punctuated by fiery heat from the cayenne pepper (or ground habanero pepper if you live for heat).
The combination of seasonings may seem odd, but expertly walks the tightrope of heat, dimension, and complexity.
WHAT IS JERK?
Jerk refers to a style of cooking in which the main ingredient (anything from chicken to beef to seafood to vegetables) is either coated in jerk seasonings or marinated with jerk seasonings. In the traditional method, the protein is then cooked over the aromatic wood of the pimenta dioica, Jamaica’s allspice tree native to the Caribbean, imbuing it with smoky undertones and enhancing the heat.
The name jerk, is the Spanish version of an Andean dialect word for dried meat, ch’arki, meaning dried strips of meat similar to the modern-day jerky.
WHERE IS JERK seasoning FROM?
The origins of Jerk Seasoning are twofold, starting with the jerk method of cooking. The native people of the Caribbean, the Taíno people, used the aromatic pimento wood from local island trees to cook and smoke their food, imparting that authentic allspice flavor.
The method of cooking Jerk Chicken in smoking pits and the distinctive seasonings of native Scotch bonnet peppers, sweet allspice berries, thyme and ginger, however, is credited to escaped African slaves in the 1600s, today referred to as Maroons. Groups of African slaves had been brought to Jamaica by both the English and Spanish to work the sugar plantations. When they escaped, they mingled with the Taínos, who taught them the jerk way of cooking.
Today, Jerk Seasoning celebrates the flavors of the Caribbean and strives to approximates the flavors produced by grilling over pimento wood in a quicker, easier spice rub. Scotch bonnet peppers are traditionally swapped for ground habanero peppers, although we are using tamer cayenne and black pepper in this recipe, and the pimento wood is replicated with the ground allspice, combined with other warming spices of cinnamon and nutmeg, and of course, plenty of ginger, thyme and smoked paprika. The resulting earthy, sweet, and spicy blend of exotic flavors will whisk you away to the Caribbean!
Jamaican Jerk Seasoning Ingredients
Jerk Seasoning is one of the most flavorful seasonings out there made with easy-to-find, pantry friendly seasonings. If you don’t already own all of the seasonings called for, I highly suggest you add them to your pantry – they are staples you will use all the time! Here’s what you’ll need for this recipe:
DIY Jerk Seasoning recipe
How to Make Jerk Seasoning
Jamaican Jerk Seasoning is easy to make in 5 minutes! See detailed measurements in the printable recipe card at the bottom of the post.
HOW TO STORE Jamaican Jerk SEASONING
This recipe will make about ½ cup which is perfect to fit in an empty spice jar, small sealable bag or any airtight container. Once your seasoning is secure, label and store it in a cool, dry place away from heat and moisture like the pantry.
How long will jerk seasoning last?
If you make this Jerk seasoning with newly purchased spices, it has the potential to last up to 3 years, but will gradually lose potency over time. If you if make the recipe with spices that have been sitting in your pantry for a while, it will last closer to 1 to 2 years.
As a general rule, ground spices will last for about 2 to 3 years and dried herbs for 1 to 3 years. So, this recipe will last as long as your oldest spice is fresh.
HOW TO TELL IF YOUR SPICES ARE STILL FRESH
To see if your Jerk Seasoning is still fresh, you’ll want to pay attention to the appearance and smell. The spices should be as vibrant as when it was whisked together. If they are starting to fade and look dull, your seasoning may be starting to lose flavor.
If you suspect your blend is going stale, it’s time for the sniff-test. Crush or rub a small amount in the palm of your hand. It should smell bright and fragrant. If the scent is weak and the flavor is lackluster, then it’s time to whip up a new batch.
Jerk Seasoning Recipe Variations
HOW MUCH JERK SEASONING DO I NEED FOR 1 POUND OF MEAT?
If strictly rubbing on meat, use 1- 1 ½ tablespoons per 1 pound. If combining in a marinade/wet rub with olive oil and lime juice, then use 1 ½-2 tablespoons.
What Can I Use Jamaican Jerk Seasoning On?
There are so many ways you can use this Jerk Seasoning! The better question is what can’t you use this delicious spice blend on? Here are just a few ideas to try:
Protein rub: The spice blend creates a quick and flavorful rub for any protein. Drizzle your chicken thighs, steak, pork, shrimp or fish with olive oil then rub with Jerk Seasoning and let rest for 20-30 minutes at room temperate. Finish off your protein with a nice squeeze of lime after cooking.
Marinade: Make a quick wet rub marinade by whisking together 2 tablespoons Jerk Seasoning, 2 tablespoons olive oil, zest and juice of one lime and 1 tablespoon reduced sodium soy sauce. Use for 1 to 1 ½ pounds of protein.
Jerk anything: After you have your jerk protein, eat it plain or add it to tacos, salads, pasta, quesadillas, grain bowls, nachos, etc.
Vegetable seasoning: This spice blend is fabulous with sautéed peppers and onions, roasted with cauliflower, potatoes, butternut squash, sweet potatoes, broccoli, etc. and sprinkled on any of your favorite skillet veggies.
Pasta: Instead of Cajun pasta, make Jerk Pasta! I have a recipe for this coming soon 😉.
Rice: Add a sprinkling to your favorite rice to pump it with flavor. You can also go with low carb cauliflower rice or quinoa.
Beans: Flavor black beans, kidney beans, green beans, etc. with a dash of Jerk Seasoning.
JERK SEASONING FAQS
Both Cajun and Jerk Seasoning are spicy seasoning blends containing cayenne pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, salt, pepper. Cajun Seasoning also contains oregano and Jerk Seasoning also contains allspice, cinnamon, nutmeg, ginger and brown sugar, infusing it with warm, woody, spicy depth with a hint of sweetness.
There isn’t a good substitute for Jerk Seasoning – nothing tastes as good as the real thing with its complex spicy, warm depth. That is why this homemade recipe is ideal to have on hand! That being said, if you are unable to find specific ingredients, take a Cajun Seasoning and add the following spices: allspice, cinnamon, nutmeg and ginger.
Yes, Jerk Seasoning is meant to be spicy, replicating the Scotch bonnet peppers used in authentic versions which is one of the hottest peppers out there! However, the beauty of making your own version is you can add as much or as little cayenne pepper as you like, making it less spicy if you’d like.
The defining distinctive ingredients in Jerk Seasoning are cayenne pepper (or habanero pepper for the brave), allspice, and thyme. Garlic powder, onion powder, smoked paprika, parsley, brown sugar, ginger, cinnamon, nutmeg also round out the spice blend.
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Jamaican Jerk Seasoning Recipe
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Ingredients
- 1 TBS EACH onion powder, garlic powder, brown sugar
- 2-3 teaspoons cayenne pepper
- 2 tsps EACH smoked paprika, ground ginger, dried parsley, dried thyme, salt, black pepper
- 1/2 tsps EACH ground allspice, ground cinnamon, ground nutmeg
Instructions
- Whisk all of the ingredients thoroughly together in a medium bowl.
- Transfer to an empty spice jar or airtight container. Store in a cool, dark place (like the pantry) for 1-2 years. Use as a dry rub for chicken, steak, pork, seafood, to season vegetables, rice, beans, eggs, etc.
Notes
- Protein rub: The spice blend creates a quick and flavorful rub for any protein. Drizzle your chicken thighs, steak, pork, shrimp or fish with olive oil then rub with Jerk Seasoning and let rest for 20-30 minutes at room temperate. Finish off your protein with a nice squeeze of lime after cooking. Use 1 to 1 ½ tablespoons as a dry rub for 1 pound of protein.
- Marinade: Make a quick wet rub marinade by whisking together 2 tablespoons Jerk Seasoning, 2 tablespoons olive oil, zest and juice of one lime and 1 tablespoon reduced sodium soy sauce. Use for 1 to 1 ½ pounds of protein.
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Jennifer Fulk says
This looks awesome! If I was to use the spicier ground habanero powder , how much would I use and would I omit the cayenne ? I am excited to try this as we have never had jerk anything. I’ll bet this would be good rubbed on pork tenderloin.
Jen says
Mmmm, that would be fabulous! Both Scotch bonnet peppers and habaneros range from 100,000 to 350,000 SHU on the Scoville scale, whereas cayenne pepper ranges from 30,000-50,000 SHU, so habaneros are 3 to 7 times hotter! So I think that calculates to about 1/4 to 3/4 tsp. Please let me know how it goes!
Lori says
I’m looking to make this a dry rub for chicken wings. I want to dust the wings after they are deep fried. Do you think this rub would work for that? Or is this better for use as a rub prior to cooking?
Jen says
Hi Lori, it’s best to use the rub prior to cooking. Good luck!