Try this Jamaican Jerk Seasoning recipe, or contribute your own.
- 1 teaspoon paprika
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1/4 teaspoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion flakes
- 1 teaspoon ground allspice
- 2 teaspoons ground thyme
- 1/2 teaspoon hot pepper flakes
- 2 teaspoons dried jalapenos
- Carbohydrate 17.8330866234036 g
- Cholesterol 0 mg
- Fat 1.39531820530439 g
- Fiber 4.97110833153754 g
- Protein 3.18972211915562 g
- Saturated Fat 0.391015609005279 g
- Serving Size 1 1 recipe (32g)
- Sodium 2336.80528205784 mg
- Sugar 12.8619782918661 g
- Trans Fat 0.289468705181401 g
- Calories 81 calories
Step-by-step
- Mix together all ingredients.
- Store leftovers in a tightly closed glass jar.
Roots of the Blend
Traditional Jamaican jerk relies heavily on the signature warmth of allspice, known locally as pimento, paired with fiery scotch bonnet peppers and aromatic green herbs. While wet marinades define island cooking for meats meant for pit roasting over pimento wood, dry spice variations emerged to capture those complex aromatic layers in shelf-stable formats. Ground allspice supplies the crucial woody undertone that separates Caribbean spice profiles from ordinary barbecue rubs.
Adapting with Dry Staples
Authentic fresh scotch bonnets can be difficult to source globally, making dried peppers such as jalapeno flakes and cayenne useful substitutes when blending at home. Fine onion flakes and garlic powder distribute evenly through the dry mix without introducing moisture that could cause clumping. When substituting fresh herbs with dried thyme and parsley, use a three-to-one ratio of fresh to dry if converting other traditional recipes.
Technique and Storage
Thorough blending of the fine powders and coarse flakes ensures consistent heat distribution across every application. Store the finished mixture inside an airtight glass jar away from direct sunlight to preserve volatile oils for up to six months. Ground spices begin losing potency rapidly after passing the ninety-day mark, so smaller batches yield better pungency.
