Make your own Jamaican jerk seasoning spice blend at home with this easy recipe, filled with loads of piquant and aromatic spices.
Don't you love a good jerk seasoning? Jerk cooking originated in Jamaica and you'll get all those wonderful Caribbean flavors when you cook with these spices. It is traditionally used with chicken, but it works great over shrimp and other seafood. I'm not very picky in how I use it.
When I want jerk spice, I want some spice! With these flavors, it can work with any protein of your preference. Tofu, anyone? Why not? It also works on vegetables, like grilled corn on the cob. Vegetables love a good spice rub.
There are quite a lot of seasonings that go into this jerk seasoning - fifteen, to be specific, with my personal blend. You can easily buy some from the grocery store or your favorite online spice shop, but I like to make mine at home.
It is so much better when you make it at home, as you can control everything that goes into it.
Why Homemade Jerk Seasoning is Better
First, I can emphasize certain ingredients over others. Want less clove? No problem. A bit more allspice? Go for it!
Secondly, I can easily slip in a few (or more!) dashes of a superhot blend that I've recently dehydrated. Consider this! A Jamaican Jerk Seasoning blend with a half teaspoon of Moruga or Reaper powder? Oh yeah, some extra heat for me. So happy! Consider the addition of the Scotch Bonnet or habanero, something more local to Jamaica.
But whatever works for you!
Let's talk about how we make it, shall we?
What Ingredients Go Into Jamaican Jerk Seasoning?
Here is a list of the ingredients you will need:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
- 2 teaspoons sugar (or use brown sugar)
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground cumin
Making the Blend
Once you've gathered up your ingredients, add all of them to a small mixing bowl.
Mix it all together evenly. Make sure it is nicely uniform.
BOOM! DONE! You now have your own homemade Jamaican jerk seasoning blend. Have at it!
Store in an airtight container. Use as needed.
Make it Your Own
As mentioned above, I like to sometimes slip in some spicier chili powders into the mix. Ghost pepper powder is probably a favorite. Not a lot, mind you. Just a pinch or so to bring up the heat for me. If you can get scotch bonnet powder, that would be awesome.
I like to dehydrate my own scotch bonnet peppers, then grind them into a powder for this recipe.
You can easily adjust the ratios to make it your own personal blend, though. Bump the garlic, double the cayenne, cut back on the onion, dial back on the sugar or use brown sugar instead.
Whatever you prefer!
It's your blend now. This is my favorite jerk seasoning recipe. One of the best spice blends out there.
Why is it Called "Jerk"?
Jerk is the term used for the style of original Jamaican cooking, which is poking holes into meat so it can be permeated with more flavor. This is called "jerking".
"Jerk" became associated with the particular spice rub used to spice up those meats, and the name stands today. Jerk can refer to jerk spice blends, jerk marinade, and the cooking technique in general.
What is a Good Substitute for Jerk Seasoning?
There really is no good direct substitute for jerk seasoning. If you are unable to find a Jamaican or Caribbean jerk blend at your local grocery store, your best bet is to make it yourself using this recipe.
However, if you are unable to find certain specific ingredients, try to get as close as possible with what you are able to obtain.
Or, try taking a Cajun Seasoning or Creole Seasoning blend and add the following ingredients: Brown Sugar, Nutmeg, Cinnamon, Clove, Allspice. That might get you fairly close.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 32.
Try it Out on These Recipes
- Jamaican Jerk Chicken Recipe
- Grilled Jamaican Jerk Chicken Wings
- Jerk Salmon
- Jamaican Jerk Marinade
- Rasta Pasta with Shrimp
- Jerk Rubbed Grilled Corn on the Cob
- Jamaican Rice and Peas
Check Out Some of My Other Homemade Seasoning Blends
- Steak Seasoning Mix
- Homemade Cajun Seasoning Blend
- Homemade Fajita Seasoning
- Homemade Taco Seasoning
- Homemade Rib Rub
- Homemade Sazon Seasoning
- Jamaican Curry Powder
- Homemade Seasonings/Powders Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Jamaican Jerk Seasoning
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1/4 teaspoon ground cumin
Instructions
- Add all of the ingredients to a small mixing bowl.
- Mix it all together evenly.
- Store in an airtight container. Use as needed.
Notes
Nutrition Information
This recipe was updated on 4/15/19 to include new photos and information. It was originally published on 10/4/15.
Myrna Martin says
Made this for air-fried tofu. It was scrumptious!
I made another batch for friends who can’t have salt or hot pepper; that one turned out great also.
Thank you so very much for sharing this.
Mike Hultquist says
Thanks, Myrna!
Paula says
This seasoning was absolutely delicious. Used it for a one pot jerk chicken rice and peas dish and it worked beautifully. There were lots of spices but all of which I already had. The hardest part was getting them all out of the cupboard! Would definitely recommend it.
Mike Hultquist says
Boom! Thanks, Paula!
Cuffee says
Great recipe, thank you!
Just a little correction on the question of ‘why it’s called jerk’:
To ‘jerk’ or ‘jerking’ is actually a smoking practice used originally by the indigenous Taino people of the Caribbean and later by the Maroons (self emancipated enslaved people of the Caribbean who used gorilla warfare tactics to fight against their enslavers and various European armies).
The Maroons would often reside in mountainous areas with dense forest and in order to not give away their tactical position/location of settlements they would dig pits in the ground and smoke their meat in them which was more often than not wild hogs. They would cover the pits with twigs and leaves which would disperse the smoke and not send up a visible smoke signal. Over time this turned into the traditional Caribbean dish ‘jerk pork’ and later ‘jerk chicken’.
There’s a really interesting history of resistance to the food that I thought your readers definitely shouldn’t miss out on, hence the comment.
Thanks again for the recipe!
Jennifer L Richardson says
"guerilla tactics", not gorilla
Todd K says
Too funny. I thought the same thing reading the response, as my grandfather was a guerilla fighter in Lithuania in WWII. Definitely thinking of trying this recipe, though. I have an awesome wet marinade, but interested in trying a dry rub one.
Lori R. says
This recipe is excellent! I was going to buy a recommended brand of Jamaican seasoning from a Caribbean grocery store, but I like being able to adjust the amount of salt and hot pepper to taste. I had everything I needed in my pantry except scotch bonnet peppers, and it just made sense to combine them using this awesome recipe. I am trying your Cajun seasoning recipe tonight, which is another blend I have been buying unnecessarily. Thank you!
Mike Hultquist says
Glad you like it, Lori! Yes, making your own blends at home gives you SO MUCH more freedom. Glad to help!
sy says
i wish you would share recipe how to use this with ground beef/chicken, so i'll know how much of this seasoning i must use, or if you already have the recipe please tell me the link, thanks so much, have a great day 🙂
Mike Hultquist says
Sy, I would use 1-2 tablespoons per pound of ground meat. Give it a taste, then make a note for adjusting the next time. I hope this helps!
Amanda says
Absolutely amazing! I’ve been using this for taco mix with beans and also as a “pulled pork” style jackfruit in wraps
Mike Hultquist says
Nice! Glad you like it, Amanda!
GUY LEROY says
THANKS FOR YOUR ARD WORK LOVE ALL YOUR SPICYCOOKING
Mike Hultquist says
Thanks, Guy!!
Daniel Spencer says
Absolutely loved this! I’m adding a scotch bonnet and some ginger next time but this was everything I was looking for. Thank you!
The only thing I would add is I wasn’t sure if it was a perfect coating for 6/8/10 pieces of chicken. I used 8 thighs and it was a bit too salty with the whole lot on, so for you reading this, don’t do that.
I’ll probably use half the seasoning next time to find a balance.
Mike Hultquist says
Thanks, Daniel. I appreciate it.
Ed Moder says
Connie made this and used it in the Rasta Pasta. It was great.
Mike Hultquist says
Yes!! We LOVE this seasoning blend! Essential! Glad you enjoyed it!
Onita Ciervo says
Excellent blog post. I definitely appreciate this website. Keep it up!
Julia M says
Wonderful change of pace for my southwestern US family.
Mike Hultquist says
Glad you enjoyed it, Julia! I love cuisine from the SW US as well, but yes, nice to change it up!
Nikki Mc says
Hi, made the rub today for making jerk chicken tomorrow but just wondering how spicy it is as I remembered one guest likes mild, I can always leave it off some of the chicken but thought I would check:)
Mike Hultquist says
Nikki, it's pretty spicy from the cayenne and hot pepper flakes, plus a lot of spices in general. You might go easy on this seasoning with your guest.
Nikki Mc says
Thankyou, it was so good! Just like the jerk chicken we had in Belize last week. Can’t wait to cook this over the charcoal grill in summer:)
Left the peppers out of a few pieces
Mike Hultquist says
Great to hear, Nikki! Glad you enjoyed it! Jealous of your trip!
Lalea says
I made this. I’m good with spicy, but whoa. So I remade it 3 more times omitting the cayenne and red pepper. I also increased the sugar to taste.
Peter Wiggins says
Hi, sounds amazing. Any suggestions for using as a paste in a recipe, please?
Mike Hultquist says
Thanks, Peter. I have a Jamaican Jerk Sauce recipe you can refer to as well: https://www.chilipeppermadness.com/recipes/jamaican-jerk-sauce/. If you make a paste from these spices, you an lightly cook it a minute or two before adding liquids for soups, stews, and sauces, for many dishes. I think it would be great for braising chicken or seafood.