Jamaican Jerk Seasoning Recipe
This Jamaican jerk seasoning is a simple homemade spice blend you can use as a dry rub for meat or seafood. It’s smoky, slightly sweet, and quick to mix, so it’s always ready when you need it.
Servings 10
Calories 18kcal
Equipment
- Spoon or small whisk
- Airtight container or spice jar
Ingredients
- 1 tablespoon granulated onion (or onion powder)
- 2 teaspoons granulated garlic (or garlic powder)
- 1 1/2 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 2 teaspoons coarse salt
- 1 tablespoon cayenne pepper (less for mild)
- 1 teaspoon black pepper
- 1 tablespoons brown sugar (optional)
For a more Traditional Jerk Flavor (optional)
- 1 tablespoon dried scallion
- 1 teaspoon scotch bonnet powder or flakes (see recipe notes)
Instructions
- Add all ingredients to a bowl. Mix well until evenly combined and no clumps remain. Store in an airtight container for up to 6 months.
- How to Use: Use 1–2 tablespoons per pound of meat, seafood, or vegetables. Season with salt to taste. Let sit at least 30 minutes (overnight is best for deeper flavor).
Notes
- I highly recommend the dried scallions and scotch bonnet pepper flakes or powder for this recipe. They bring the flavor closest to traditional jerk seasoning.
- If you decide to buy dried scallions, you can use them anywhere you would normally use fresh scallions. I’ve been using them in everything from coconut rice to eggs and marinades as an easy pantry shortcut and unlike fresh scallions, they don’t get slimy and forgotten in the back of the fridge.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 468mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg