Go Back
–+ servings
Close-up of homemade jerk seasoning in a white bowl with a 1 teaspoon measuring spoon resting on top, showcasing the textured spice blend with flecks of dried herbs.

Homemade Jerk Seasoning Recipe

This bold and flavorful seasoning blend is a must-have for jerk-style dishes. It’s versatile, easy to make, and perfect for adding a Caribbean twist to your favorite recipes.
Prep Time5 minutes
Total Time5 minutes
Servings: 4 tablespoons
Calories: 27kcal
Author: Sandra

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

  1. 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.
  2. 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).
  3. If using fresh herbs instead of dried, triple the quantity since dried herbs are more concentrated.
  4. Cayenne pepper determines the heat level of your seasoning. Feel free to adjust it.
  5. 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.
  6. 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.
  7. Include red pepper flakes if you want extra heat. Omit them if you prefer a milder seasoning.
  8. Make sure the airtight container is completely dry before adding the seasoning to prevent clumping or spoilage.

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 590mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg