Homemade Jerk Seasoning

Homemade Jamaican jerk seasoning with allspice, smoked paprika, and dried jalapeño. Bold sweet heat and milder than traditional recipes. Ready in five minutes.

4.85 from 13 votes

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Course: Homemade Spice Mixes

Cuisine: Jamaican, Caribbean

Prep Time: 5

Total Time: 5

Servings:

Author: Jennifer Stewart

Equipment

Ingredients

1 tablespoon onion powder
1 ½ tablespoons garlic powder
1 tablespoon ground ginger
2 tablespoons onion flakes
1 tablespoon thyme
½ teaspoon white pepper
2 teaspoons cinnamon
2 teaspoons allspice
1 tablespoon smoked paprika
2 teaspoons nutmeg
2 tablespoons sugar
2 teaspoons Boullion
2 teaspoons cayenne
1 teaspoon red pepper flakes
2 teaspoons parsley
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon cumin
1 teaspoon dried jalapeno

Instructions

Measure all spices into a medium bowl.
Whisk together until fully combined making sure the brown sugar and bouillon are evenly distributed.
Transfer to an airtight glass jar or spice container.
Label with the date and store in a cool, dark, dry place until ready to use.

Video

Notes

Use smoked paprika not regular for the most authentic flavor - the smokiness is part of what makes this taste like jerk seasoning rather than a generic spice blend.
Whisk thoroughly before storing to make sure the brown sugar and bouillon are evenly distributed with no clumps.
Apply the dry rub at least 30 minutes before cooking so the spices have time to penetrate the meat. The brown sugar caramelizes beautifully on high heat so do not be afraid to use a generous coating on chicken and pork.
Make a wet marinade by mixing two tablespoons with olive oil and lime juice for a more deeply flavored result when you have extra time.
Store in glass rather than plastic for fresher flavor and a longer shelf life.

Nutrition