Caribbean · Pantry staple
Jamaican Jerk Seasoning
A bold, aromatic homemade seasoning with allspice, thyme, pepper, garlic, and warm spices for chicken, pork, fish, and vegetables.
From Dianne's kitchen
One blend, countless meals
Jerk seasoning is one of the most recognizable flavors of Jamaica. The balance of allspice, thyme, pepper, garlic, and chile brings warmth, fragrance, and a little fire to almost anything.
Make a jar ahead to season proteins, vegetables, roasted potatoes, soups, and marinades whenever you want a quick burst of bold Caribbean flavor.
What you'll need
Ingredients
- 2 tablespoons ground allspice
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons black pepper
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½–1 teaspoon cayenne pepper or dried Scotch bonnet powder, to taste
- 1 teaspoon salt
Step by step
Instructions
- Add all ingredients to a small bowl or jar.
- Whisk or shake until the blend is evenly mixed and there are no clumps.
- Taste a tiny pinch and adjust the cayenne or salt to your preferred heat level.
- Store in an airtight jar in a cool, dark cabinet.
- Use as a dry rub, or stir with oil, lime juice, garlic, and scallion to make a wet jerk marinade.
Dianne's kitchen tip
Start mild, then build heat.
Scotch bonnet is powerful, so begin with less pepper and add more after tasting.
For the freshest flavor, make only what you will use within about six months and keep it away from heat and sunlight.