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A jar of homemade jerk seasoning.

Jamaican Jerk Seasoning

This homemade jerk seasoning is a blend of herbs and spices that creates a complex and bold flavor for fish, meat and poultry. The spice mix takes just minutes to put together and tastes so much better than the store bought version!
Course Seasoning
Cuisine Jamaican
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 8
Calories 15kcal
Author Sara Welch


  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons cayenne pepper cut this in half if you don't like spicy food
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg freshly ground if possible
  • 2 teaspoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red chili pepper flakes
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme


  • Place all the ingredients in a small bowl. Stir until thoroughly combined.
  • Use immediately or transfer to an airtight container. Store in a cool, dark place until ready to use.



  1. This recipe can easily be doubled or tripled to keep on hand for future use.
  2. This seasoning mix contains salt, which means you will not need to add any extra salt to your meat when you cook it. I typically use kosher salt.
  3. Jerk seasoning will stay fresh for up to 6 months in a cool, dark place.


Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 874mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg