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Take your tastebuds on a vibrant flavor-packed journey straight to the Caribbean with this Homemade Jamaican Jerk Seasoning recipe. With the perfect blend of smoky, spicy, and savory spices, this jerk rub is irresistibly delicious. The best part? It’s made in minutes with common pantry staples, so you can easily add delightful, bold flavor to everything from chicken and pork to veggies, tofu, and beyond!

“One of our all time favorite seasonings! I always have a jar full of this in my pantry. We use it on chicken, pork, fish…all kinds of things. Thanks!”

– TALLY
Overhead photo of Jamaica jerk seasoning in a glass ramekin.

Update: This recipe for Jamaica jerk seasoning was originally published in February 2020. I’ve made updates to the article below to include more information about this dry jerk spice rub at home.

Boldy savory, smoky, and spicy with a hint of subtle sweetness, this multi-purpose Jamaica jerk seasoning recipe brings all the warming, robust flavor you’d expect from authentic jerk spice.

Table of Contents

About this Jamaica jerk seasoning recipe

With a delicious blend of common pantry ingredients, like allspice, thyme, cayenne, paprika and brown sugar, jerk seasonings are super simple way to add piquant island flavors to all your favorites in a matter of just minutes. Whether you’re grilling, roasting, or pan-frying; using chicken, meat, seafood, or veggies, this seasoning rub will create a delightful flavor that will have everyone begging for more.

The best part? This jerk spice recipe is totally customizable, which allows YOU to be in control of the flavor profile. Make this blend as hot and punchy or mild and light as you’d like.

And, the serving suggestions? Oh, they’re endless! This DIY Caribbean seasoning works beautifully for grilling chicken, pork chops, and even fish or seafood. And it’s equally amazing for roasting veggies, tofu, or even seasoning French fries and jerk chicken wings. It’s the perfect homemade seasoning to have on hand when you want deliciously vibrant Jamaican flavor – without leaving your kitchen!

If you’re looking for more flavorful homemade seasoning mixes, be sure to try these reader favorites next: BBQ Seasonings, Burger Seasonings, Everything But Bagel Seasonings. Ranch Seasonings, and Old Bay Seasonings.

Why you’ll love this recipe!

  • Deliciously Flavorful. This homemade jerk spices recipe brings ALL the Caribbean taste – it’s the perfect way to add smoky, spicy, and savory flavor to your favorite dishes.
  • Basic Pantry Staples and Under 10 minutes. This versatile blend literally comes together in minutes and it’s made with common dry spices and herbs you probably already have on hand in your pantry.
  • All natural – You’re in control. While store-bought seasoning mixes are definitely convenient, they also contain undesirable additives and preservatives. However, making your own spice blends allows YOU to control the ingredients.
  • Economical. Making your own spice blend with seasonings you already have on hand can save you some money, especially if you have a kitchen pantry is well stocked.
  • Totally Customizable. You can easily customize this flexible jerk seasoning recipe to suit your personal taste. For those who like it hot, add more cayenne or throw in some red pepper flakes. Or, if you prefer your spice blend heavy on the earthy flavors, add more thyme. This dry jerk seasoning allows you to be in control!
  • Beautifully Versatile. This Caribbean spice mix is delicious on anything and everything – use it to scramble eggs, roast chicken and potatoes, season pork, and so much MORE!
Overhead photo of onion powder, garlic powder, dried chives, allspice, dried thyme, brown sugar, and kosher salt neatly arranged on a large plate.

Ingredients for jerk seasoning

Here’s everything you’ll need for this dry jerk seasoning recipe:

  • Allspice. Warming, sweet, and slightly peppers, allspice is the cornerstone of any Jamaican blend.
  • Onion Powder. Provides a savory, slightly sweet allium flavor.
  • Garlic Powder. Lends a savory, pungent boost to the spice mix.
  • Ground Ginger. For a warm, slightly zesty flavor.
  • Cumin. While not common in all jerk seasonings, I love using cumin as it really plays-up the warming ginger and earthy thyme flavors.
  • Cinnamon. For a touch of sweet spice that rounds out the jerk flavors.
  • Ground Nutmeg. Just a touch of ground nutmeg lends slightly sweet, earthy notes that makes this mix a little more comforting in flavor than most.
  • Dried Thyme. Earthy dry thyme is another ingredient that’s paramount in Jamaican jerk spice.
  • Light Brown Sugar. Just a little bit of sweetness helps to balance out all the warming spices and rounds out the jerk spices beautifully. Swap: You can use granulated white sugar for a different level or sweetness. Or you can swap in honey or agave if you’re using the spices to make a marinade.
  • Cayenne Pepper. Fiery cayenne brings the heat without the need for scotch bonnets or habaneros. You can easily adjust the cayenne to make the seasoning blend hotter or milder.
  • Salt and Pepper. Kosher salt and freshly ground black pepper enhance all the delicious flavors going ton in this jerk spice recipe.
  • Dry Chives. Super mild in flavor, dried chives lend a hint of grassy, onion flavor. However, you can omit this ingredient if you don’t have it on hand.

Recipe variations

You can easily add ingredients or adjust the measurements in this seasoning blend to make it your own! I recommend tasting and adjusting the ingredients as you go until you have created the perfect Jamaican jerk spice for you and your family.

  • If you like it hot and spicy, add one or more spicier chili powders to the mix – think: crushed red pepper flakes for mild heat and Ghost pepper powder or scotch bonnet powder for more intense heat.
  • And, if you prefer a sweeter flavor, use more light brown sugar or swap out light brown sugar for granulated sugar.
  • If you prefer assertive garlic flavor, use more garlic powder or make a Jamaican jerk marinade with minced garlic and oil.
  • Or, if you desire an earthy blend, use more dried thyme, don’t skip the chives, and add a bit of dried parsley to this jerk seasoning recipe.
  • If you like a fine textured seasoning mix similar to a powder, place all the ingredients into the bowl of a food processor or spice blender and pulse until mixture resembles a fine powder! (Note: The photo below shows what the seasoning blend looks like after being pulsed in a food processor. I also added crushed red pepper flakes to this Caribbean jerk seasoning for more heat.)
Overhead photo of cubed pork sprinkled with homemade jerk seasoning mix in a glass bowl.

How to make this jerk spice recipe

This Jamaican jerk seasoning recipe is incredibly simple to make at home! With just a few pantry spices and dried herbs you can have a taste of the warm tropics in your very own kitchen:

  1. Combine spices: In a medium bowl, combine all the dry seasoning ingredients. Thoroughly mix and stir ingredients together.
  2. Storage: Store this jerk spice recipe in an airtight container in a cool, dark place for up to 1 year.
  3. To use: To use as a dry rub, generously sprinkle seasoning on pork, chicken, fish or shrimp. Use your hands to massage the spice mix into the meat or fish. To use as a marinade, combine seasoning with oil to form a paste or marinade and pour over meat or fish.

Professional chef tips for the best results

Make sure you read the simple tips and tricks below to ensure you get the most out of your jerk rub:

  • Use Fresh Spices and Seasonings. Double check your spices and dry herbs for expiration dates. Old seasonings lose potency and will make your jerk blend taste flat. If your spices have been sitting around for a year, toss them out.
  • Use Whole Spices. If you can, use whole spices like peppercorns and cumin seeds and grind them in a spice grinder or coffee grinder for the best flavor.
  • Use Dried Herbs. Make sure you use dried thyme, and not ground, as ground thyme is much more potent.
  • Start Small. As for the salt and “spicy” cayenne pepper, start with a small amount in your Jamaican jerk seasoning blend. Remember, you can always add more, but you can’t take it out once you add it in there.
  • Adjust it to Your Taste. Everyone’s tastebuds are different, so be sure to taste and adjust the Jamaican jerk spice as you go. If you like it spicier, add more cayenne. Prefer more savory depth? Add more garlic or onion powder. Looking for a more robust “seasoned” taste, add more thyme or chives. Your seasoning rub, your rules!
  • Let Rubbed Meats Sit. When using this Jamaica rub on meats and chicken, make sure you use your fingers to rub the seasoning into the meat. Then, let the meat sit and marinate for at least 30 minutes, preferably longer, for the best rich, jerk taste.
Overhead photo of jerk spices on a plate with a measuring spoon.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question about this Jamaican jerk spice recipe that you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What’s Jerk?

The culinary term “Jerk” refers to a vibrant cooking style which involves marinating or coating meats, seafood, or even veggies with a flavorful blend of jerk spices and then slow-cooking them over a fire, traditionally using aromatic pimenta dioica wood or pimento wood (from an allspice tree native to Jamaica). This cooking method produces delicious food with deep, smoky undertones.

What is jerk spice?

Jamaican jerk spice mix is a fragrant blend of dried herbs and ground spices. Jerk seasoning is savory with a rich, warming flavor and can range from slightly hot to incredibly spicy. While the exact spices and ingredients found in homemade Caribbean seasoning blends will vary from kitchen to kitchen and family recipe to family recipe, the essential ingredients include allspice berries, nutmeg, cinnamon, thyme, onion, garlic, and some form of heat, such as scotch bonnet peppers or habanero peppers – which can all be found growing on Jamaica’s luxuriant landscape.

At the grocery store, you can find jerk seasoning in the form of a dry powdered spice blend or as a solid paste. The dry spice blend should be rubbed or massaged into the meat, while the paste is wet and can be used as a marinade.

Where do jerk spices originate?

The term ‘jerk’ refers to a style of cooking where meat is rubbed with a hot spice blend and then cooked by being rotated over burning coals.

Both the jerk cooking process and the spicy mixture of Jamaican seasonings originated with the indigenous people of the Caribbean who would preserve their meat by rubbing it with a combination of salt, pepper, nutmeg and thyme.

What does Caribbean jerk seasoning taste like?

Jerk spices are complex and pungent. Jerk rub has a unique warm and piquant flavor with subtle sweet, smokey and salty undertones.

Is Jamaican jerk spice the same as creole spice?

While both Caribbean jerk seasoning and gumbo seasonings (cajun seasonings) are savory in flavor, they are not the same thing.

Jamaican jerk seasoning is associated with Caribbean cooking and comes from Jamaica. Jerk spice blend is much hotter and more assertive in flavor. It relies on pungent spices not found in creole seasoning such as allspice and chilies.

Creole seasoning is associated with Creole cooking and comes from the Louisiana. Creole spice blend is mild in flavor and has very little heat.

You should not use creole seasoning as a jerk substitute because it does not provide the same flavor profile or taste.

What is a substitute for dry Jerk seasoning?

Jerk seasoning has a unique and distinctive flavor. Unfortunately, there is no one spice substitute that will provide the same flavor profile as Caribbean seasoning.

If you are looking for a substitute, or if you ran out of or cannot find a prepackaged jamaican jerk spice, your best bet is to make your own using the recipe below. Not only can you customize the blend to your exact taste and desired flavor profile, but the blend will keep for up to two years.

Action photo of a tablespoon measure scooping jerk spice from a glass storage jar.

Using this homemade jerk seasoning

Piquant and rich in flavor, Jamaican seasoning is traditionally used in ‘jerk-style’ cooking. However, this spice mix is extremely versatile and taste great on a wide variety of meats, seafoods and vegetables:

Common serving suggestions

  • Make Jerk Pork. Use the seasoning to make Caribbean jerk pork or pork chops and top with a tangy, fruity mango salsa or pineapple salsa for a deliciously sweet-and-spicy combination.
  • Rub Chicken or Turkey. Mix the seasoning with a little oil and use it as a rub to flavor and roast a whole chicken or swap out the cajun spice and make some chicken wings.
  • Caribbean-Inspired Flavor. Add bold, smoky flavor to any of your favorite Caribbean dishes, such as mojo sauce and ropa vieja.
  • Season Veggies. Sprinkle homemade jerk seasoning into a little oil and use it to season your favorite veggies, like cauliflower, squash, zucchini, bell peppers, onions, and more. Throw them on the grill or roast them in the oven for a simple side dish.

Unique serving ideas

Overhead photo of Caribbean jerk seasonings in a glass jar.

Storing leftovers

  • Store Jamaican jerk seasoning blend in an airtight container in a cool, dark place away from any heat and direct sunlight. The kitchen pantry of a dark cabinet are excellent places to store dried spices.
  • While spice blends won’t actually go bad, they can turn stale and lose all flavor. If you properly store this Caribbean jerk seasoning, it will last 6 months up to 1 year.
  • You can extend the life of your homemade jerk rub by using fresh spices to begin with. Make sure your spices are fresh by checking the color and taste. The dry herb or spice should appear bright and pigmented. If the color looks dull and faded, chances are your spice has expired. Taste the spice to ensure it is still flavorful and not stale.
Close-up, angled photo of jerk rub in a glass storage jar.

Add a delicious kick of flavor to your favorite chicken, pork, meat or fish with this quick and easy homemade Jamaican Jerk Seasoning. Until next week, friends, cheers to spicy island flavor – no passport necessary!

Cheyanne

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More recipes for international homemade seasonings!

Homemade seasoning blends are the easiest way to elevate the flavor of any dish. Try these family favorite recipes next:

Overhead photo of homemade jerk seasoning in a small glass jar with a teaspoon of the seasoning mix next to the jar.

Jerk Seasoning Recipe

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 10 tablespoons
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Take your tastebuds on a vibrant flavor-packed journey straight to the Caribbean with this Homemade Jerk Seasoning recipe. With the perfect blend of smoky, spicy, and savory spices, this Jamaican jerk rub is irresistibly delicious. The best part? It's made in minutes with common pantry staples, so you can easily add delightful, bold flavor to everything from chicken and pork to veggies, tofu, and beyond!

Equipment

  • 1 Medium Mixing Bowl

Ingredients 

  • 1 ½ Tablespoon EACH: Onion Powder, Garlic Powder and Dried Chives
  • 1 Tablespoon EACH: Ground Allspice, Dried Thyme and Light Brown Sugar
  • 2 teaspoons EACH: Kosher Salt and Cayenne Pepper – or more to taste (SEE NOTES)
  • 1 ½ teaspoon Ground Nutmeg
  • 1 teaspoon Ground Black Pepper
  • ½ – ¼ teaspoon EACH: Smoked Paprika, Cumin, Ground Cinnamon and Ground Ginger (OPTIONAL)

For Paste or Marinade

  • 2-4 Tablespoons Neutral Oil (such as canola or vegetable)

Instructions

  • Combine Dry Spices: In a medium bowl, combine all the dry seasoning ingredients. Thoroughly mix and stir ingredients together.
  • Storage Instructions: Store in an airtight container in a cool, dark place for up to 6 months.
    Overhead photo of homemade jerk seasoning in a small glass jar with a teaspoon of the seasoning mix next to the jar.
  • To Use Jerk Seasoning: To use as a dry rub, generously sprinkle seasoning on pork, chicken, fish or shrimp. Use your hands to massage the spice mix into the meat or fish. To use as a marinade, combine seasoning with oil to form a paste or marinade and pour over meat or fish.

Notes

  • Be sure to use fresh dry spices! You can tell if your spices have expired by looking at their color. If the color appears muted and faded, they have probably expired.
  • Make sure you taste and adjust the amount of dry seasonings, salt and Cayenne in the jerk seasoning mix to your specific taste. For the salt and cayenne, start with 2 teaspoons. You can always add more to taste.
  • For a finer textured spice mix, place all the ingredients in the bowl of a food processor or a spice blender. Pulse or blend until desired consistency is achieved.
  • Using Jerk Spices: Use 1-2 tbsp (tablespoons) of Jerk Seasoning per pound of meat.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 (1 tablespoon) servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 35kcal    Carbohydrates: 2g    Protein: 0.2g    Fat: 3g    Saturated Fat: 0.3g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.01g    Sodium: 466mg    Potassium: 18mg    Fiber: 0.3g    Sugar: 1g    Vitamin A: 51IU    Vitamin C: 0.3mg    Calcium: 7mg    Iron: 0.1mg
Course: Condiment
Cuisine: Caribbean, Jamaican

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