Jamaican Jerk Seasoning – Save your money and make your jerk spices right at home. This deliciously volatile spice blend with garlic, onion, allspice, ginger, thyme, and cayenne pepper, among other fabulous spices, is super easy to customize. It’s so versatile that you can use it for fish, chicken, meat, and even pasta.
Did I mention what happened when I cleaned my pantry? Several jars of spice mixes were sitting on the shelf, patiently waiting for me to use them. And it broke my heart to see the expiration date had come and gone. One more reason it’s better to make these blends yourself.
Not only do homemade seasonings taste way better, but they’re also cost-effective!
Take this Jamaican jerk seasoning, for example. I already had the spices I needed for this mix, and I didn’t have to get more.
Contents…Recipe Ingredients |
The Advantages of Homemade Jamaican Jerk Seasoning
Did you know I had two jars of jerk spices just chilling in the pantry? Has that happened to you, too? Yeah, I know it was money down the drain. So I’ll think twice before buying spice mixes again because every penny counts. In addition, homemade tastes way better!!!!
After the money consideration, then comes the customization advantage.
You can adjust the spices to your likes, leaving out the ones you can’t stand and adding more of what you adore.
My son had fun making his own unique blend. He thought it needed some sweetness, so he added a tad more coconut sugar. I was happy he enjoyed the time we spent cooking together.
Jamaican Jerk Seasoning Ingredients
I don’t want the list to scare you because it’s just a bunch of herbs and spices that go great together. And if you don’t have one or two, don’t worry, it will still be great.
- Onion and Garlic Powder – These aromatics may not be as intense as the next group, but you’d still miss them if they weren’t there.
- Ginger, Cinnamon, Allspice, and Nutmeg – You may think these are a little weird, but trust me, they add zing to the not-your-ordinary spice mix.
- Thyme, White Pepper, Smoked Paprika – The minty earthiness of thyme and smokiness of paprika always make savory dishes better. But you can replace the smoked paprika with ground chipotle if you really love the heat.
- Coconut Sugar – A natural sweetener that happens to be acceptable on many healthy diets. However, you can replace it with brown sugar if you prefer.
- Bouillon Powder – Vegetable, chicken, Maggie, it’s all good.
- Hot Pepper – Chili, cayenne pepper, pepper flakes, whatever you happen to have on hand will work.
- Dried Green Onion Flakes (optional) – These are easy to make at home. Just chop green onions and let them dry 2-3 days out in the sun during the summer months (or in a low oven for a few hours). Store in an airtight container, and save them for garnishes or add flavor.
How to Make Jerk Seasoning
Mix the ingredients in a medium bowl, then store your Jamaican jerk seasoning in an airtight jar. How easy is that?
FAQs
This recipe is fun because you can play with the ingredients. As long as you have hot pepper (Scotch bonnet is usual), thyme, and allspice, you can add just about anything else you want.
Jerky comes from the Quechua word charqui, dried and preserved meat. The name stuck to the spice mixture that resulted from the fusion of Amerindian and African cultures, and it’s a particular method of spicing and slow roasting meat over a smokey fire.
No, it isn’t. Cajun seasoning is mainly herbs and hot pepper. Jerk seasoning enjoys spices such as allspice, ginger, cinnamon, and nutmeg that you won’t find in Cajun mixes.
How to Use and Store It
It’s typically used for chicken and pork, but, honestly, it goes great on just about any meat or fish. You can use it to replace Cajun or blackened seasonings for delicious results. Grilled jerk chicken is one of my absolute faves. Then Caribbean jerk BBQ ribs are a must-have for cookouts. And leftovers from either one make drool-worthy jerk tacos.
I store my jerk seasoning sealed in a glass jar on my spice rack. It should last two years if you don’t use it before that.
More Easy Seasonings to Try
Concluding Comments
Whenever I use this spice, which has been on a weekly rotation (with diverse proteins and sides), my son wants to use his creation, so I let him. It makes me feel good that he wants to be involved with meal preparation. Oh, and don’t forget, this spice mix is perfect for BBQ season. Enjoy!!!
Watch How To Make It
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This blog post was first published in April 2015 and has been updated with an additional write-up and a video.
Jamaican Jerk Seasoning Recipe
Ingredients
- 1½ tablespoon (15 g) onion powder
- 1½ tablespoon (15 g) garlic powder
- 1 tablespoon ( 5 g) ground ginger
- 1 tablespoon ( 5 g) dried thyme
- 1 teaspoon (2 g) white pepper, freshly ground
- ½ tablespoon (3.5 g) cinnamon
- 1 tablespoon (7 g) ground allspice
- 1 tablespoon (7 g) smoked paprika
- ½ tablespoon (3.5 g) ground nutmeg
- 2-3 tablespoons (28-42 g) coconut sugar, or replace with brown sugar
- ½-1 tablespoon (5-10 g) vegetable bouillon. chicken, or Maggi powder and adjust to suit tastes
- 1 tablespoon ( 5 g) hot pepper, or more (Scotch bonnet, cayenne pepper, or pepper flakes) adjust to tastes
- 2 tablespoons (10 g) dried green onion flakes, optional (see notes)
Instructions
- Mix all ingredients in a bowl, then pour them into a glass jar with a lid. The mix should last up to two years on the spice shelf.
Tips & Notes:
- Dried Green Onion Flakes are easy to make. Just chop green onions and let them dry 2-3 days out in the sun during the summer months (or in a low oven for a few hours). Store in an airtight container, and save them for garnishes or add flavor.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Lee says
Thank you soo much for this recipe!
My partner is Caribbean and he cannot believe he has met a woman in London from New Zealand who can make wicked Jerk Chicken, all thanks to you.
I also made the Caribbean Coleslaw to go with it and the dressing I will keep using for all my salads I think.
Thanks again you have made me and on amazing man happy !
Lee x 🙂
ImmaculateBites says
My pleasure! Super happy for you lee. Thank you so much for taking the time to let me know .
Jolt da says
Hi Imma,
Just started making a few of your recipes. I plan on making the Jamaican Chicken Curry tomorrow for my parents but it calls for creole spices, do you handmade this one too like you do above? And if so what would me the recipe?
Thank you!
God Bless your hands and work!
ImmaculateBites says
No, I don’t. I just go with store-bought version or omit completely .If you want to make yours here is a good place to start here http://africanbites.com/baked-crispy-chicken-thighs/
Natalie says
Hi Immaculate, this looks incredible! I like the idea of layering the spice as I’m giving the jars as gifts, but the recipe suggests blending the ingredients. What do you think works best?
Thanks so much,
Natalie
ImmaculateBites says
Hi Nathalie! Whenever, I give it as a gift I layer the the spice, just to make it look more attractive!If am making it for several people I just blend before placing in the jar, less tedious. Hope this helps.
Natalie says
Thanks so much, have bought all the spices, about to give it a go. Thanks again!
David says
Thanks! I don’t normally follow recipes. I just look at them for ideas then do my own thing. I’ve failed twice making my own jerk mixture. Followed this one exactly and it turned out just as I hoped. We’ll done, thanks for sharing!
ImmaculateBites says
Thanks David! Glad to here it turned out well this time
Marlene says
Love this idea, especially the gift jar. I love giving unusual food gifts and wouldn’t have thought to layer the spices–even though the recipient has to mix it all up to use it! I also have several bottles of jerk spice, both “powdered” and liquid, form a trip to Jamaica years ago. Need to use them, will try your jerk shrimp spaghetti.
ImmaculateBites says
Hi Marlene! It truly is a great gift idea- economical and easy to put together. Do let me know how the jerk shrimp works out for you. Thanks!
Ela says
Hi Immaculate, good stuff you have there. I noticed you did not include salt. Is salt excluded?
ImmaculateBites says
Yes, I excluded salt. It gives everyone the opportunity to adjust salt to suit taste bud
swathi says
I haven’t tried jerk seasoning my recipes, this sounds so good I am going to try it. thanks for sharing. Pinning for later use.
ImmaculateBites says
Thanks for pinning swath.
Uneku@KaunaKitchen says
I came across your site awhile ago and I love your passion for all things food;) Thanks for sharing. I use jerk seasoning a lot, I am definitely going to try this out.
ImmaculateBites says
Hi Uneku! Thanks for taking the time to comment!
David says
Hi,
Do you have a recipe for jerk catfish?
Thank you
Jerk fan says
This spice blend would work well.
I especially like it on beef, corn on the cob, potato salad, eggs. Just about everything.
ImmaculateBites says
Awesome! Glad to hear this.
Kate says
Thanks for the great recipe. I was wondering though you list smoked paprika twice in the recipe is this correct or an error?
ImmaculateBites says
Great Catch Kate! It is an error – recipe updated. Thanks
ChiO says
Thanks Immaculate. Much better than buying premade mixes.
ImmaculateBites says
Much better Chio-plus the taste is customized.
Jamila says
Love this! Always make my own jerk seasoning and throw in a bit of beer in the marinade for an extra kick!
ImmaculateBites says
Jamila!Thanks for the suggestion! Can’t wait to add some beer to this mix.
drea says
now that sound delish!
Nagi@RecipeTinEats says
Imma! This is GOLD!! I am making it asap. Love that your son got stuck into this too!!
Oh, and I adore those layers you made 🙂 I’m thinking this will be an awesome gift. So sick of getting and giving chocolate and sweets! This is FAR more interesting!!
ImmaculateBites says
Thanks Nagi! Totally agree you… this would make a Great gift. And they definitely going to use it one way or another.
milkish says
Hi Emma thank for all the kitchen vibes. Pls do u have recipes on how to grill a whole chicken I can’t fine it. Pls help. Thank you
ImmaculateBites says
Sorry! I don’t have one. I have other grill chicken recipes but not a whole chicken.
Paul says
A whole jerk chicken would be best cooked on a BBQ/Smoker, Beer Can style, based on past experience. The hardest part is finding a suitable size rack to sit the chicken on/over. Failing that method, just butterfly the chicken and grill!!!
ImmaculateBites says
Thanks for sharing Paul!
Greg says
Oh my, uh huh, ya betcha!
I’m gonna give that a spin, and look for more as you mentioned. But these ingredients sound real familiar, except for adding the maggi. I’ll have to give that a shot.
BTW, I use a little sweet to help counter the scotch bonnets I use in my jerk. Often it comes in the form of molasses.
Thank you, so very much.
Big smiles
ImmaculateBites says
Hi Greg! Maggi is chicken bouillon – a very polarizing ingredient. Feel free not to include it in the mix. This is the thing you either like it, because it tastes GREAT! (am not going to lie) or hate it because of health concerns. It’s been labeled the “BIG BAD WOLF”, with strong compelling arguments. HOWEVER, I do use it ! .Ooops! I hope there are no MSG Police out there! Run!
Greg says
Thanks! I meant to mean that I have not used it in making Jerk. I’m going to start using it in some of my Asian recipes that distinguish between different soy sauces which are inconvenient to try to locate where I live. So, I’ll be trying to complicate the tastes by using soy, maggi, and worcestershire.
I’m glad the NO-MSG patrol is busy elsewhere at the moment. 🙂 I was very glad to find your site and I’m recommending it to friends and through Pinterest.
ImmaculateBites says
Aww! Thanks Greg. That is so kind of you to do. Really appreciate it!
Carmel says
I opted out of the bullion powder because my mom has asthma and that’s complicated by MSG. Instead, I’ve found a liquid bullion that does not have MSG. “Savory Choice Chicken Broth Concentrate.” When making your jerk chicken thighs last night (omg delicious) I added it with the other liquids and it came out great!
ImmaculateBites says
Awesome! Thanks Carmel – so happy you for the feedback!
Cheryl Cross says
What is Maggie seasoning?
ImmaculateBites says
It’s comparable to chicken bouillon powder.