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Homemade Jamaican Jerk Seasoning is a spicy, sweet, tangy, and delicious seasoning, perfect for chicken, pork, and grilled meat.
Jamaican Jerk Seasoning – A Taste Of The Caribbean
Do you crave those vibrant Caribbean flavors but can’t find them in your local supermarket? Are you longing for that unique spicy kick that only authentic Jamaican cuisine provides? With just a few pantry staples and a desire for wonderful food adventures, you can bring the taste of the islands to your kitchen!
In this blog post, I will guide you on making your own Jamaican jerk seasoning blend. This magical concoction is not just a spice mix but a ticket to eating your way through Jamaica without going there. Not as fun as being there, but that’s all I can do for you. 😀 It’s a versatile blend that can transform your everyday meals into exotic island delights!
Why Make Your Own Jerk Seasoning?
When you make your own jerk seasoning, you control the quality and proportion of each spice, allowing you to customize the heat and flavor to your preference. Moreover, it’s cost-effective and guarantees freshness – something store-bought mixes can’t always offer.
The Ingredients You’ll Need
Our homemade jerk seasoning relies on a blend of thirteen ingredients, each playing a crucial role. Onion and garlic powder lay the base, while cayenne pepper, crushed red pepper, and black pepper bring the heat. Thyme, parsley, and allspice deliver herbaceous and warm notes, while paprika, nutmeg, and cinnamon add depth and complexity. Lastly, salt and sugar balance the flavors and make them pop.
Making Homemade Jerk Seasoning
Creating this delightful blend takes mere minutes. Simply stir all the seasonings and spices together, and voila! You have a potent rub ready to transform your meats into a Jamaican feast. Remember, this blend is flexible – feel free to adjust the quantities of individual spices to match your taste buds!
How Do You Use Jerk Seasoning?
This versatile mix shines in many recipes, from grilling and roasting to slow cooking. It’s perfect for chicken, pork, fish, and even vegetables. Start with a small amount, then adjust based on your spice tolerance. Remember, the flavors intensify during cooking, so less is often more! Here are a few recipes to get you started:
Why Is It Called “Jerk”?
The term “jerk” has been attributed to the action of “jerking,” which involves poking holes in the meat to fill them with spices before cooking. In the context of Jamaican cooking, “jerk” refers to a style of cooking where the main ingredient (often chicken, pork, beef, fish, or vegetables) is coated in spices and slow-cooked over a fire or grill.
Storing Jerk Seasoning Blend
- Store your homemade jerk seasoning blend in an airtight container away from heat, light, and moisture. It stays fresh for up to three months, ensuring you have a handy flavor booster whenever that craving strikes.
More Homemade Seasoning Blends
ENJOY!
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Homemade Jamaican Jerk Seasoning
Ingredients
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- ½ teaspoon dried crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Add all the ingredients to a mixing bowl.
- Mix and stir until thoroughly incorporated.
- Store in an airtight container for up to 3 months.
Equipment
Notes
- Store your homemade jerk seasoning blend in an airtight container away from heat, light, and moisture. It stays fresh for up to three months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Very delicious,i will keep this recipe for ever,thank you.
So glad to hear you loved it! Keeping a favorite recipe forever is a wonderful idea. Thank YOU! 🙂
How does the seasoning have so many carbs??
it has sugar in it…thats how so many carbs…
I just put this together and cooked my chicken in some Olive oil. I applied it liberally and still have plenty left over. I’m hooked!
Good tasting and useful recipe for Jerk rub. One correction: you would have to eat the whole jar of seasoning by yourself to get that many grams of sodium. There is only 2325 g in 1 teaspoon of salt. My husband is salt restricted so I just leave it out and honestly we don’t even miss it. Thanks for the recipe.
A little pet peeve of mine; people who rate a recipe they haven’t even tried are not helpful.
My husband is a HUGE fan of chicken and spicy food! I mixed up this seasoning, let it soak into the chicken for a little while, and cooked it in a skillet with some olive oil. We LOVED it!
LOOKS GREAT… HOWEVER… IN JAMAICA… THEY USE HABANERO PEPPERS ALSO/// AKA… SCOTCH BONNET PEPPERS… REMOVE SEEDS AMD DRY AND CRUSH… MARTY… CALIFORNIS…
Great to know! Thanks so much for chiming in, Marty!!
Habeneros and scotch bonnets are not the same pepper. They are related but not the same.
So I am obsessed with the jerk seasoning but actually didn’t know what went in it….but it also had an epic name. See what Australia lacks? We have salt, pepper, salt, low sodium salt…but not this.
Time to douse everything with it!
I love everything about this, cannot wait to make some soon – so flavorful!
I am the huuuuugest sucker for jerk ANYTHING, but I always hate using the storebought jerk seasoning because it’s got so many nasty ingredients in it! I could definitely see myself whipping up batch after batch of this awesome stuff!
Where can you buy the store bought one?
I’ve tried plenty and they never taste that great! So I’ve gotta make it! I have not tried this yet. But I will soon.
i use scorpion peppers
In the section of the grocery that has spices.
As soon as I saw this I had to stop by. I LOVE making my own seasonings and my go-to is a adobo seasoning. I’m excited to try this to mix things up a bit. Great recipes Katerina!