Jerk Seasoning

Jerk Seasoning

A smoky, spicy Jamaican blend of allspice, thyme, and scotch bonnet heat for meat and vegetables.

Total 10 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dry rub combines warm allspice, earthy thyme, and fiery scotch bonnet pepper with brown sugar for a balance of heat and sweetness. Rub it onto chicken, pork, or fish before grilling, or stir it into marinades for an authentic Caribbean flavor. Keep a jar on hand for quick weeknight seasoning.

Ingredients

  • 3 tablespoons ground allspice
  • 2 tablespoons dried thyme
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon ground scotch bonnet pepper or habanero powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 tablespoons kosher salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves

Method

  1. In a medium bowl, combine the ground allspice, dried thyme, onion powder, garlic powder, and brown sugar.

  2. Add the cayenne pepper, scotch bonnet or habanero powder, black pepper, cinnamon, and nutmeg.

  3. Stir in the kosher salt, ground ginger, and ground cloves until evenly combined.

  4. Whisk all the spices together thoroughly, breaking up any clumps of brown sugar, until the blend is uniform in color.

  5. Transfer the jerk seasoning to an airtight jar or container, pressing out any air pockets.

  6. Store in a cool, dry place for up to 6 months, shaking the jar before each use to redistribute settled spices.

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    Jerk Seasoning

    This dry rub combines warm allspice, earthy thyme, and fiery scotch bonnet pepper with brown sugar for a balance of heat and sweetness. Rub it onto chicken, pork, or fish before grilling, or stir it into marinades for an authentic Caribbean flavor. Keep a jar on hand for quick weeknight seasoning.

    10 min 16 oz 12 cal

    Ingredients

    • 3 tablespoons ground allspice
    • 2 tablespoons dried thyme
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 2 tablespoons brown sugar
    • 1 tablespoon ground cayenne pepper
    • 1 tablespoon ground scotch bonnet pepper or habanero powder
    • 1 tablespoon ground black pepper
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground nutmeg
    • 2 tablespoons kosher salt
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cloves

    Method

    1. 1

      In a medium bowl, combine the ground allspice, dried thyme, onion powder, garlic powder, and brown sugar.

    2. 2

      Add the cayenne pepper, scotch bonnet or habanero powder, black pepper, cinnamon, and nutmeg.

    3. 3

      Stir in the kosher salt, ground ginger, and ground cloves until evenly combined.

    4. 4

      Whisk all the spices together thoroughly, breaking up any clumps of brown sugar, until the blend is uniform in color.

    5. 5

      Transfer the jerk seasoning to an airtight jar or container, pressing out any air pockets.

    6. 6

      Store in a cool, dry place for up to 6 months, shaking the jar before each use to redistribute settled spices.