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Jamaican jerk seasoning recipe – Learn how to make your very aromatic, inexpensive, quintessential Caribbean dry rub from scratch.

If you have been following my website for a while now you will see that I’m a HUGE fan of spice blends. Nothing beats preparing your very own spice blend from scratch. This is why I had to introduce you to this fragrant Jamaican jerk seasoning. Yes finally!!! something that’s jerk related on my website. This flavoursome, inexpensive rub dry, is multipurpose and very easy to prepare using a few herbs and spices.

What is jerk seasoning?

In short, the term “Jerk” goes back to the original inhabitant of Jamaica which were the Tainos, Arawaks and Amerindians.

The Maroon people lived way up in the mountains and adapted techniques of preserving meat from the Tainos etc.. The method quickly migrated from the hills right down to the beaches andshores.

Jerk is a style of cooking meat (pork, chicken etc..) traditionally slow cooked over coal with pimento wood in a pit. Although pits are still used it’s not unusual for meat to be cooked more commonly on a pan. Both methods of cooking yield that distinct smokey flavour.

The meat it’s self has either a wet marinade or dry rub. The ingredients vary depending on whether a dry or wet mix is being used. One ingredient that cannot be compromised is pimento aka allspice.

Jamaican jerk seasoning ingredients

Pimento

Parsley

Onion

Garlic

Paprika

Ginger

Thyme

Black pepper

Nutmeg

Cinnamon

Coconut sugar

Chilli

Himalayan pink salt

How to make jerk seasoning from scratch

The good news is homemade jerk seasoning isn’t very difficult to make at all. Like most Caribbean seasoning blends, we have our staple ingredients like thyme, black pepper, allspice, nutmeg and cinnamon. They always seem to show up in most of our spice blends.

In order to make this dry rub jerk spice you will need

Morter and pestle

or…….

Spice/coffee grinder

You can make the recipe with either one of the above by pulverizing the spice whether by machinery or by hand to combine those flavours together.

Grinding the spices – The spices simply need to be added to your grind and ground into a powdery fine consistency, ready to use. I like to store my spices in a small glass jar and they last for several months.

What does Jerk seasoning rub taste like

It’s a unique flavour, an aromatic taste with a hint of spiciness nothing too overpowering.

What can use this Jamaican jerk seasoning with

I like to use jerk seasoning on meat based recipes, it goes down well with grilled/barbeque food especially with a wet marinade too. You can also get that Jamaican jerk experience with;

Seafood

Beef

Chicken

Pork

Or vegan dishes if you’re are plant based and/or don’t consume meat.

Note and tips for this Jamaican spice blend

This recipe makes about a cups worth of seasoning

For best results use on meat (unless vegan)

Store any leftovers in an airtight container

This dry rub lasts for up to several months

Omit the chili if you don’t like spiciness

Pimento is also known as allspice

You can make this recipe by mixing it together if you don’t own a grinder or mortar and pestle.

Other spice blends, sauce and condiments you may like

Scotch bonnet pepper sauce

Haitian pikliz

Jamaican curry powder

Poudre de colombo (colombo powder)

Seafood seasoning recipe

All purpose seasoning blend

Mango pineapple sauce

Homemade browning sauce

How to make Jamaican jerk seasoning rub from scratch

Place all of the listed herbs and spices in a grinder.

Ground into a fine powdery consistency then store in an airtight container or jar.

Jamaican jerk seasoning Learn how to make the best Jamaican jerk seasoning from scratch for all your culinary needs 0 from 0 votes Print Pin Prep Time: 10 minutes Total Time: 10 minutes Servings: 1 cup Calories: 253 kcal Author: Charla Ingredients 2 tbsp of pimento 2 tbsp of pimento

2 tbsp of parsley 2 tbsp of parsley

1 tbsp of paprika 1 tbsp of paprika

1 tbsp of black pepper 1 tbsp of black pepper

1 tbsp of onion powder 1 tbsp of onion powder

2 tbsp of garlic powder 2 tbsp of garlic powder

1 tbsp of ginger 1 tbsp of ginger

1 tbsp of thyme 1 tbsp of thyme

2 tsp of nutmeg 2 tsp of nutmeg

1 tsp of cinnamon 1 tsp of cinnamon

2 tbsp of coconut sugar 2 tbsp of coconut sugar

1/2 tbsp of chilli 1/2 tbsp of chilli

1/2 tbsp of Himalayan pink salt 1/2 tbsp of Himalayan pink salt Instructions Place all of the ingredients in a spice grinder or use a mortar and pestle to grind the spices down into a smooth powdery consistency.

Store in an airtight container for up to several months Nutrition Calories: 253 kcal | Carbohydrates: 57 g | Protein: 7 g | Fat: 4 g | Saturated Fat: 2 g | Sodium: 3635 mg | Potassium: 712 mg | Fiber: 12 g | Sugar: 20 g | Vitamin A: 6437 IU | Vitamin C: 49 mg | Calcium: 155 mg | Iron: 6 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy