Homemade Jamaican jerk seasoning comes together quickly to flavor everything from chicken and pork to seafood. Save your money and use simple pantry ingredients to make the fiery seasoning scratch. Whether you’re firing up the grill, roasting in the oven, or sautéing on the stovetop, jerk seasoning can transform everyday ingredients into a bold and unforgettable dish.
What is Jerk?
The term jerk refers to both a seasoning and a cooking method rooted in Jamaican tradition. Jerking is the process of cooking over an open flame, and the signature jerk flavor that Jamaican jerk seasoning draws inspiration from is an unexpected source—pimento wood.
Native to Jamaica, pimento trees are the secret behind authentic jerk cooking. Their wood is used to build cooking fires; as the pimento wood burns, it releases natural oils that infuse meat or vegetables with a smoky, aromatic flavor. Fun fact: pimento trees produce allspice berries or pimento seeds, one of the main ingredients found in jerk seasoning.
What is Jamaican Jerk Seasoning?
When it comes to bold, unforgettable flavors, Jamaican jerk seasoning reigns supreme. This crave-worthy spice blend captures the essence of Caribbean cuisine with its vibrant mix of heat, warmth, and aromatics. While you may not have pimento wood at home, this seasoning makes delicious jerk flavor accessible to home cooks everywhere.
What’s in Jerk Seasoning?
Making the popular Jamaican seasoning at home is a breeze, and the best part is you can control the ingredients to match your taste. While you can easily buy the seasoning from the grocery store, I prefer to make it at home. Here’s everything you need to get started.
- All Spice Berries: Allspice berries or pimento seeds are the cornerstone of Jamaican jerk seasoning, imparting a signature warmth to mimic the pimento wood fires used in authentic Jamaican cooking.
- Black Peppercorns: Black peppercorns introduce a sharp and slightly woody flavor.
- Bay Leaves: Grind dried bay leaves into a powder for an aromatic clove-like flavor.
- Onion Powder: Include onion powder for its savory sweetness that enhances the mix without overpowering.
- Garlic Powder: Garlic powder adds a garlicky flavor with sweet undertones.
- Cinnamon: Ground cinnamon colors the seasoning and contributes a warm, sweet taste that balances the heat and complexity of the blend.
- Kosher Salt: A little kosher salt enhances the flavor and balances seasoning.
- Thyme: Dried thyme is a must have herb, providing a signature earthiness that ties everything together.
- Nutmeg: Ground nutmeg has a slightly sweet and nutty flavor to round out the seasoning.
- Peppers: Instead of Scotch bonnets, I use cayenne pepper and red pepper flakes for heat. Cayenne is the source of the seasoning’s heat, so adjust the quantity depending on your spice tolerance. You can also dehydrate scotch bonnet peppers and grind them into a powder to give it a more authentic and fiery flavor.
- Paprika: Although smoked paprika is not a common ingredient in jerk seasoning recipes, I enjoy adding it for its subtle, smoky flavor similar to the smokiness of cooking over an open flame.
Additions and Substitutions
- Toast the spices. Lightly toast the whole spices (allspice berries, black peppercorns, and bay leaves) in a small skillet over low heat for 5 minutes to pronounce their flavor before grinding them.
- Experiment with the spices. Add black cloves or ground ginger.
- Sweeten the seasoning. Include a little light brown sugar in the dry seasoning for those who prefer sweeter finish.
How to Make Jamaican Jerk Seasoning
The full recipe with measurements is in the recipe card below.
Step 1: Add the whole allspice berries, black peppercorns, and bay leaves to a spice grinder or mortar and pestle. Process into a fine powder.
Step 2: Transfer the spices to a glass jar or airtight container and stir in the remaining ground spices.
Expert Tips
- Use fresh spices. Prioritize using fresh spices and herbs since spices lose their potency and freshness over time.
- Build the flavor. The best recipes are built, so I recommend tasting the jerk seasoning and adjusting the spices as you go, especially if this is your first time making it. Then, add a little brown sugar if you like a sweeter seasoning, or replace cayenne pepper with dried scotch bonnets ground into a fine powder for even more heat.
If you enjoy homemade Jamaican jerk seasoning, try more spice blends from Jamil Ghar!
What is the Best Way to Use Jerk Seasoning?
Jamaican jerk seasoning is more than just a simple spice blend—it celebrates Caribbean cuisine. The versatile seasoning perfectly balances heat, warmth, sweetness, and earthiness to enhance whatever you pair it with.
Jerk seasoning is traditionally used as a dry rub or mixed into a wet jerk marinade to flavor chicken, pork, and seafood. Today, it’s a go-to seasoning for countless meals, such as jerk salmon pasta, Jamaican chicken fricassee, jerk chicken wings, and jerk shrimp tacos.
Use the flavorful spice to prepare classics like roasted jerk chicken or make fusion recipes by adding it to sheet pan burgers, beef ribs, roasted nuts, Dutch oven popcorn, or air fryer chicken Parmesan. You can even stir it into soups and stews or whip up a Caribbean-inspired chowder.
Store the Spice Blend
Store Jamaican jerk seasoning in an airtight container or glass jar in your pantry for 2-3 months.
Frequently Asked Questions
What does jerk seasoning taste like?
Jerk seasoning is smoky, sweet, herbaceous, savory, and hot all at once—a perfectly balanced seasoning. The best part about making it at home (rather than buying a pre-made version) is that you can adjust the spices to match your taste.
What is a good substitute for jerk seasoning?
Honestly, there’s no substitute. If you can’t find jerk seasoning at the grocery store or online, take the time to make it yourself using this Jamaican jerk seasoning recipe. It’s easy to meal prep, and you can keep it in your pantry for months, ready to add bold flavor to all your favorite dishes.
More Caribbean Recipes:
Jamaican Jerk Seasoning
- Glass Jar or Airtight Container
- 2 tablespoons allspice berries or pimento seeds,
- 1 tablespoon black peppercorns
- 2 bay leaves, broken into small pieces
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme or 1 teaspoon ground thyme
- 2 teaspoons ground nutmeg
- 2 teaspoons cayenne pepper
- 2 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
- Add the whole allspice berries, black peppercorns, and bay leaves to a spice grinder or mortar and pestle. Process into a fine powder.
- Transfer the spices to a glass jar or airtight container and stir in the remaining ground spices.
- Use fresh spices. Prioritize using fresh spices and herbs since spices lose their potency and freshness over time.
- Build the flavor. The best recipes are built, so I recommend tasting the jerk seasoning and adjusting the spices as you go, especially if this is your first time making it. Then, add a little brown sugar if you like a sweeter seasoning, or replace cayenne pepper with dried scotch bonnets ground into a fine powder for even more heat.