Selfmade Jerk Seasoning – Heavenly House Cooking
This daring and flavorful seasoning mix is a must have for jerk-style dishes. It’s versatile, simple to make, and ideal for including a Caribbean twist to your favourite recipes.
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Should you love daring flavors, this selfmade jerk seasoning is about to turn into your new kitchen staple.
Filled with the nice and cozy, smoky, and spicy flavors that outline Caribbean delicacies, this mix is ideal for marinating meats, seasoning greens, and even sprinkling over roasted potatoes. The perfect half? It’s made solely with pantry staples, and you’ll regulate it to fit your preferences.
Substances You’ll Want
Make sure you take a look at the total recipe and ingredient checklist under

Right here’s what goes into this powerhouse seasoning:
- Onion Powder & Garlic Powder. These present the savory base.
- Allspice. The star ingredient that offers jerk seasoning its signature heat and depth.
- Smoked Paprika. Provides a smoky, earthy be aware.
- Dried Herbs (Thyme & Parsley). Carry a refined natural contact.
- Cayenne Pepper & Pink Chili Flakes. For that fiery kick.
- Cinnamon & Nutmeg. Create steadiness with a touch of sweetness and spice.
- Floor Ginger. Provides a little bit of zing.
- Salt & Black Pepper: Improve all the opposite flavors.
Every spice performs a task in creating the distinctive, layered profile that makes jerk seasoning so particular.
Find out how to Make It
This recipe couldn’t be less complicated:
- Mix all of the substances in a small mixing bowl.
- Whisk or stir to verify all the pieces is evenly distributed.
- Retailer in an hermetic container in a cool, dry place for as much as six months.
Professional Tip
Should you choose a finer texture, you’ll be able to pulse the combination in a spice grinder or meals processor.
Storage
- Use an Hermetic Container. Switch your seasoning to a clear, dry, hermetic container, resembling a glass spice jar or a resealable plastic container. This prevents moisture from getting in, which may trigger clumping or spoilage.
- Retailer in a Cool, Dry Place. Hold the container in a pantry or cabinet away from direct daylight, warmth, and humidity. Spices are delicate to those components, and publicity can diminish their efficiency.
- Label with a Date. Write the preparation date on the container to maintain monitor of its freshness. Jerk seasoning retains its greatest taste for as much as 6 months when saved correctly.
- Verify for Freshness. Earlier than every use, give the seasoning a fast scent or style take a look at. If the spices have misplaced their aroma or taste, it’s time to make a contemporary batch.

Methods to Use Jerk Seasoning
This mix is extremely versatile. Listed here are a number of concepts to get you began:
- Jerk Hen. Rub the seasoning onto hen thighs, drumsticks, or breasts earlier than grilling, baking, or pan-searing.
- Seafood. Sprinkle over shrimp or fish fillets earlier than cooking for a fast Caribbean-inspired dish.
- Greens. Toss with olive oil and roasted veggies for a smoky, spicy facet dish.
- Soups & Stews. Add a teaspoon to your favourite soup or stew for a burst of taste.
- Snacks. Combine into popcorn or roasted nuts for a spicy deal with.
good pairings
For Your Jerk Seasoning

- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons floor allspice Word 1
- 2 teaspoons smoked paprika Word 2
- 1 teaspoon dried thyme Word 3
- 1 teaspoon dried parsley Word 3
- 1 teaspoon cayenne pepper Word 4
- 1 teaspoon floor black pepper
- 1 teaspoon floor cinnamon Word 5
- 1 teaspoon floor nutmeg Word 5
- 1 teaspoon salt Word 6
- ½ teaspoon crimson chili flakes non-compulsory, for additional warmth (Word 7)
- ½ teaspoon floor ginger
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Add all of the spices to a small mixing bowl.
1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons floor allspice, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon cayenne pepper, 1 teaspoon floor black pepper, 1 teaspoon floor cinnamon, 1 teaspoon floor nutmeg, 1 teaspoon salt, ½ teaspoon crimson chili flakes, ½ teaspoon floor ginger
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Use a whisk or spoon to combine the spices till evenly mixed.
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Use instantly as desired. This recipe makes sufficient for seasoning 2-3 kilos of meat or greens. If not utilizing immediately, switch the combination to a spice jar or hermetic container and retailer it in a cool, dry place for as much as 6 months. (Word 8)
- Allspice is a single spice, not a mix. It comes from the dried berries of the pimento tree and has a heat, clove-like taste. Be sure to’re utilizing floor allspice, not entire berries.
- Smoked paprika provides a smoky taste to the seasoning. If unavailable, you’ll be able to substitute it with common paprika and a drop of liquid smoke (non-compulsory).
- If utilizing contemporary herbs as a substitute of dried, triple the amount since dried herbs are extra concentrated.
- Cayenne pepper determines the warmth stage of your seasoning. Be happy to regulate it.
- Floor cinnamon and nutmeg add a contact of heat and sweetness, balancing the flavour of the opposite spices. Keep away from overusing them, as they’ll overpower the combination.
- This recipe makes use of normal desk salt. If substituting with kosher salt or sea salt, it’s possible you’ll want to regulate the amount as these salts have bigger grains and measure otherwise.
- Embrace crimson pepper flakes if you’d like additional warmth. Omit them when you choose a milder seasoning.
- Make certain the hermetic container is totally dry earlier than including the seasoning to forestall clumping or spoilage.
Energy: 27kcal | Carbohydrates: 6g | Protein: 1g | Fats: 1g | Saturated Fats: 0.2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 0.1g | Sodium: 590mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Servings: 4 tablespoons
Energy: 27kcal