Homemade Jerk Seasoning (Easy Caribbean Spice Blend)
Homemade Jamaican jerk seasoning is a spice blend of allspice, thyme, cayenne, and warm spices used across Caribbean cooking, most often as a dry rub for grilled chicken, pork, and shrimp. The allspice and cinnamon bring warmth, the cayenne and red pepper flakes bring the heat, and thyme keeps it from tasting like a straight pepper blend.
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Jerk seasoning is a spicy seasoning blend that originated in the Caribbean and traditionally uses fresh scotch bonnet or habanero peppers. Fresh peppers are perishable, so instead I use dried spices, so it lasts up to 6 months in a sealed jar rather than needing to be used right away. Also, using dried spices allows you to control the heat; add less hot pepper for a milder version.
Recipe Highlights
- Ready in 10 minutes with pantry spices.
- Works as a dry rub or the base for a quick marinade.
- Adjust the heat up or down by changing the peppers.
- Keeps for up to 6 months in a sealed jar.
Ingredient Notes
Jerk seasoning uses several spices; some are unique and many you may already have in your spice cabinet, such as garlic powder, onion powder, and dried thyme. Below are some that you might not have on hand and some possible substitutions:
- Ground Allspice – Allspice is a warm blend of spices like cinnamon and ground cloves. It can be substituted with cloves, ground cinnamon, nutmeg or pumpkin pie spice. You can also combine 2 parts cinnamon with 1 part nutmeg and 1 part cloves.
- Hot peppers – Traditional jerk seasoning gets its signature heat from fresh Scotch bonnet pepper or habanero pepper. For this dry spice blend, I’ve swapped the fresh peppers for cayenne pepper and red pepper flakes, which give you that same fiery kick while keeping the seasoning shelf-stable and ready to use whenever you need it.
- Brown Sugar – This is a more common sugar, but when I have it on hand, I like to use coconut sugar; either works
How to Make Homemade Jerk Seasoning
This blend comes together fast. All that you need to do is measure all the ingredients and mix them with a spoon, or add everything to a small mason jar and shake.
How to Use Jerk Seasoning
I first made this seasoning for my Jamaican jerk chicken, but I’ve found plenty of other ways to use it over the years. Most often, I use it as a dry spice rub, pressing it right onto chicken, pork, or shrimp before I grill it. When I have a little more time, I turn it into a quick marinade by whisking 3 tablespoons of the seasoning with 3 tablespoons of oil, 2 tablespoons of soy sauce, and 2 tablespoons of apple cider vinegar. It’s the same marinade I use for my Jamaican Jerk Chicken recipe.
You don’t have to save this seasoning for Jamaican jerk chicken. I use it on grilled chicken, pork chops, shrimp, and roasted vegetables, and I’ll even sprinkle a little into scrambled eggs when I want some extra flavor. It’s one of those blends I like to keep on hand because it can turn whatever I’m cooking that night into something a little more interesting like these burgers and this rasta pasta.
For a protein change, this blend works well on shrimp too. I use it the same way I season my spicy Cajun shrimp cakes — pressed on and left to sit for at least 20 minutes before cooking so the spices have time to do their job.
How much to use – For a dry rub, plan on about 1 to 1 1/2 tablespoons per pound of chicken or pork, pressed onto the meat and left to sit at least 20 minutes before cooking.
How to Store It
Store the seasoning blend at room temperature in a sealed jar for up to 6 months. There’s no hard rule for exactly when spices go bad. If the color fades or the smell weakens, it’s time to make a fresh batch.
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Homemade Jerk Seasoning
Equipment
Ingredients
- 1 tablespoon ground allspice
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Mix all of the spices together with a spoon, or shake them up in a jar.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Traditional jerk seasoning is very spicy! It’s made with scotch bonnet peppers, which are extremely hot. This homemade spicy blend is also hot from cayenne pepper and red pepper flakes. If you prefer less spicy, gradually add the hot pepper and adjust to taste.
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I loved that I had all the ingredients in my house! This is perfect with chicken burgers -yum!