Flavored with allspice, cinnamon, and spicy pepper, Jerk Seasoning is perfect for a multitude of dishes. Make your own spicy Jamaican Jerk Seasoning at home and use it to spice up your wings and chicken dishes!
The first time I ate anything with Jerk seasoning on it, we were on our honeymoon in Jamaica. We booked a week at a Beaches resort where everything was included. Good thing, because we love to eat! We ate at every restaurant, every time they were open, tried all the dishes and gained a few “love pounds.” Brooks and I also made sure to try all the included cocktails and after an unfortunate Bloody Mary binge, Brooks had to spend quite a bit of time in the bathroom. I scaled back on the tomato based drinks but kept trudging on with the food and once I tasted their Jerk Chicken, I was hooked.
I had always been scared to try Jerk seasoning because it contains allspice, cinnamon, and hot peppers. You guys know that I have not been a fan of cinnamon in large quantities, or on anything savory, and allspice has a strong flavor too. My palate is dull from all the sugar I was eating, and once I had my stint with the paleo diet, I grew to love it. Cilantro still tastes like soap if I eat too much of it at one time, but cinnamon, ginger, and allspice are now friends of mine.
Having seen quite a few Jerk recipes on Pinterest lately, I decided to give it another shot. Here is my version of Homemade Jerk Seasoning. It doesn’t have as much pepper as some of the other ones I have tried and I offset the addition of Scotch Bonnet peppers (to keep with dried spices). I substituted dried jalapeno, cayenne, and red pepper flakes. If it is too spicy for you, feel free to cut back or eliminate these.
This recipe makes about 2 cups of the mix, but it will last for a few months in your spice cabinet. Don’t worry, you will use it up before then!
Try my other seasoning mixes too!