If you love bold flavors, this homemade jerk seasoning is about to become your new kitchen staple.
Packed with the warm, smoky, and spicy flavors that define Caribbean cuisine, this blend is perfect for marinating meats, seasoning vegetables, or even sprinkling over roasted potatoes. The best part? It’s made entirely with pantry staples, and you can adjust it to suit your preferences.
Why Make Your Own Jerk Seasoning?
Store-bought spice blends can be convenient, but making your own allows you to:
Ingredients You’ll Need
Be sure to check out the full recipe and ingredient list below
Here’s what goes into this powerhouse seasoning:
- Onion Powder & Garlic Powder. These provide the savory base.
- Allspice. The star ingredient that gives jerk seasoning its signature warmth and depth.
- Smoked Paprika. Adds a smoky, earthy note.
- Dried Herbs (Thyme & Parsley). Bring a subtle herbal touch.
- Cayenne Pepper & Red Chili Flakes. For that fiery kick.
- Cinnamon & Nutmeg. Create balance with a hint of sweetness and spice.
- Ground Ginger. Adds a bit of zing.
- Salt & Black Pepper: Enhance all the other flavors.
Each spice plays a role in creating the unique, layered profile that makes jerk seasoning so special.
How to Make It
This recipe couldn’t be simpler:
- Combine all the ingredients in a small mixing bowl.
- Whisk or stir to make sure everything is evenly distributed.
- Store in an airtight container in a cool, dry place for up to six months.
Pro Tip
If you prefer a finer texture, you can pulse the mixture in a spice grinder or food processor.
Storage
- Use an Airtight Container. Transfer your seasoning to a clean, dry, airtight container, such as a glass spice jar or a resealable plastic container. This prevents moisture from getting in, which could cause clumping or spoilage.
- Store in a Cool, Dry Place. Keep the container in a pantry or cupboard away from direct sunlight, heat, and humidity. Spices are sensitive to these elements, and exposure can diminish their potency.
- Label with a Date. Write the preparation date on the container to keep track of its freshness. Jerk seasoning retains its best flavor for up to 6 months when stored properly.
- Check for Freshness. Before each use, give the seasoning a quick smell or taste test. If the spices have lost their aroma or flavor, it’s time to make a fresh batch.
Ways to Use Jerk Seasoning
This blend is incredibly versatile. Here are a few ideas to get you started:
- Jerk Chicken. Rub the seasoning onto chicken thighs, drumsticks, or breasts before grilling, baking, or pan-searing.
- Seafood. Sprinkle over shrimp or fish fillets before cooking for a quick Caribbean-inspired dish.
- Vegetables. Toss with olive oil and roasted veggies for a smoky, spicy side dish.
- Soups & Stews. Add a teaspoon to your favorite soup or stew for a burst of flavor.
- Snacks. Mix into popcorn or roasted nuts for a spicy treat.
perfect pairings
For Your Jerk Seasoning
Homemade Jerk Seasoning Recipe
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons ground allspice Note 1
- 2 teaspoons smoked paprika Note 2
- 1 teaspoon dried thyme Note 3
- 1 teaspoon dried parsley Note 3
- 1 teaspoon cayenne pepper Note 4
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon Note 5
- 1 teaspoon ground nutmeg Note 5
- 1 teaspoon salt Note 6
- ½ teaspoon red chili flakes optional, for extra heat (Note 7)
- ½ teaspoon ground ginger
Instructions
- Add all the spices to a small mixing bowl.1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons ground allspice, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon cayenne pepper, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, ½ teaspoon red chili flakes, ½ teaspoon ground ginger
- Use a whisk or spoon to mix the spices until evenly combined.
- Use immediately as desired. This recipe makes enough for seasoning 2-3 pounds of meat or vegetables. If not using right away, transfer the mixture to a spice jar or airtight container and store it in a cool, dry place for up to 6 months. (Note 8)
Notes
- Allspice is a single spice, not a blend. It comes from the dried berries of the pimento tree and has a warm, clove-like flavor. Make sure you’re using ground allspice, not whole berries.
- Smoked paprika adds a smoky flavor to the seasoning. If unavailable, you can substitute it with regular paprika and a drop of liquid smoke (optional).
- If using fresh herbs instead of dried, triple the quantity since dried herbs are more concentrated.
- Cayenne pepper determines the heat level of your seasoning. Feel free to adjust it.
- Ground cinnamon and nutmeg add a touch of warmth and sweetness, balancing the flavor of the other spices. Avoid overusing them, as they can overpower the mix.
- This recipe uses standard table salt. If substituting with kosher salt or sea salt, you may need to adjust the quantity as these salts have larger grains and measure differently.
- Include red pepper flakes if you want extra heat. Omit them if you prefer a milder seasoning.
- Make sure the airtight container is completely dry before adding the seasoning to prevent clumping or spoilage.