Caribbean Jerk Seasoning
Caribbean jerk seasoning is a bold, flavorful blend that comes from Jamaica and is used all across the Caribbean. It’s known for being spicy, a little sweet, and full of warm, aromatic spices. You’ll usually see it on chicken or pork, but it works just as well on seafood, tofu, or veggies.
The seasoning typically includes Scotch bonnet peppers (or habaneros), which bring the heat, and allspice, which gives it that warm, slightly sweet edge. Add in thyme, garlic, onion, and sometimes cinnamon, nutmeg, or clove, and you get a complex, layered flavor. A bit of brown sugar helps balance the heat, and other ingredients like ginger, paprika, or citrus zest might be mixed in, depending on the recipe.
You can use jerk seasoning as a dry rub or make it into a marinade with things like vinegar, lime juice, or soy sauce. Traditionally, it’s cooked over pimento wood, which adds a distinctive smoky flavor.
As for the name “jerk,” it actually goes way back. It likely comes from the Spanish word “charqui”—which comes from an even older indigenous word—that means dried or preserved meat (like what we now call jerky). Over time, especially in Jamaica, “jerk” came to mean not just the seasoning, but the whole method of cooking—usually slow-roasted or grilled over an open flame.
That method was developed by the Maroons, who were Africans that escaped slavery and created new communities in the mountains. They blended African cooking techniques with local Caribbean ingredients and traditions. So today, when you hear "jerk chicken" or "jerk pork," it’s not just about the spices—it’s about a whole style of cooking that’s rooted in history, culture, and survival.
In short, jerk is spicy, smoky, deeply flavorful—and it tells a story that goes way beyond the plate. Try the seasoning below in our Caribbean Spinach Salad with Jerk Shrimp & Hot Bacon Dressing.
Caribbean Jerk Seasoning
Ingredients
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp smoked paprika (or regular)
- 2 tsp dried thyme
- 2 tsp dried parsley
- 2 tsp brown sugar (or coconut sugar)
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp cayenne pepper (adjust for heat preference)
- 1 tsp ground black pepper
- 1 teaspoon salt
- ½ tsp crushed red pepper flakes (optional, for extra kick)
- ½ tsp ground ginger
Instructions
- Combine all ingredients in a small bowl or spice jar.
- Mix well to ensure even distribution.
- Store in an airtight container in a cool, dry place for up to 6 months.
Notes
- For a marinade: Add 2 tablespoons of the seasoning to 1–2 tablespoons of oil, 2 tablespoons soy sauce or tamari, juice of 1 lime, and a splash of vinegar.
- Use as a rub: Sprinkle generously over protein or vegetables before grilling, roasting, or pan-searing.