Homemade jerk seasoning combines warm spices and bold, aromatic flavors for a punch of heat and depth. Made with simple pantry ingredients, it’s an easy way to add big flavor to your favorite meats and veggies.
Recipe Highlights
Easy to Make: This homemade seasoning is easy to make with ingredients you probably already have in your spice drawer!
No Additives: Free from preservatives or fillers often found in store-bought dry rubs. Looking to make more of your own seasonings? Try this BBQ seasoning recipe or homemade taco seasoning. For something different, give this homemade mushroom salt a try!
Bold, Aromatic Flavor: Packed with fragrant herbs and spices for deep, complex flavor. Adjust the spice level to your liking!
Ingredients
- Warm Spices: Warm spices like allspice, cinnamon, ginger, nutmeg, and cloves are what give jerk seasoning its signature flavor. If one of these spices isn't your favorite, feel free to leave it out and bump up another to suit your taste.
- Cayenne and Red Pepper Flakes: This jerk seasoning has a medium heat. You can adjust the cayenne and red pepper flakes to your taste!
See recipe card for quantities.
How to Make Homemade Jerk Seasoning
This recipe is as simple as gathering the spices and mixing them up!
- Step 1: Add all ingredients to a glass jar.
- Step 2: Shake until combined.
Pro Tip
Store your homemade jerk seasoning in an airtight container in a cool, dark place for up to 1 year. For best flavor, use it within 6 months and keep away from heat and moisture.
Serving Suggestions
Jerk seasoning brings bold flavor to many types of protein. Try it on jerk chicken, jerk salmon, steak, or pork chops. It’s also great for shrimp and seafood, whether sautéed or grilled.
Recipe FAQs
Jerk seasoning is a blend of warm spices and herbs, including allspice, cinnamon, ginger, nutmeg, cloves, thyme, garlic powder, onion powder, cayenne pepper, and brown sugar. It typically also includes salt and red pepper flakes for an extra kick.
Homemade jerk seasoning can last up to 6 months when stored in an airtight container in a cool, dry place. For the freshest flavor, it’s best to use it within 3 months.
While Cajun seasoning can be used as a substitute in a pinch, it won’t give you the same depth of flavor as jerk seasoning. Cajun seasoning tends to be spicier and less aromatic, so if you prefer the authentic jerk flavor, it’s best to stick with jerk seasoning.
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Annie
📖 Recipe
Homemade Jerk Seasoning
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
Instructions
- Add all ingredients to a glass jar. Shake until combined.
- Store in a cool, dark place for up to 1 year.
Notes
- Warm spices like allspice, cinnamon, ginger, nutmeg, and cloves are what give jerk seasoning its signature flavor. If one of these spices isn't your favorite, feel free to leave it out and bump up another to suit your taste.
- This jerk seasoning has a medium heat. You can adjust the cayenne and red pepper flakes to your taste!
Annie Weisz says
I absolutely love this homemade jerk seasoning! The warm spices and hint of heat bring bold, vibrant flavor to everything from salmon to chicken, pork chops, shrimp, and more!