Hot, savory, salty, And sweet? The Jamaican jerk seasoning has it all! When a recent craving struck for the bold, balanced flavors of this Caribbean spice blend, we went into the kitchen and tried to recreate its magic with the ingredients we had on hand.
Our inspired version comes together in just a few simple steps 5 minutes with easy to find ingredients! It’s so versatile and adds instant flavor to everything from chicken to plantains, vegetables, chickpeas and more. Let’s spice it up here!
Origin of Jamaican jerk cooking
When it comes to Jamaican cuisine, “Jerk” refers a style of cooking that traditionally involves marinating meat with a spicy seasoning and cooking it over a wood fire to give it a smoky flavor. This method is believed to have originated among indigenous peoples in Jamaica.
The spicy, warming condiment typically features Scotch Bonnet Peppers and allspice as key ingredients. Since it’s difficult to find Scotch Bonnet in our area, we came up with an inspired version using cayenne pepper. For a variation using Scotch Bonnet Peppers and other fresh ingredients, check out this more traditional recipe from Island Style Kitchen.
How to Make Jamaican Jerk Seasoning
The term “jerk seasoning” is sometimes used for a dry spice mix and sometimes for a marinade.
To keep things super easy And practical: We like to make a dry spice mix with sugar, salt and spices. This dry mixture keeps well in the pantry for months, and when you want to make a marinade, all you need to do is stir in a few liquid ingredients!
For the idiot Spice mixWe combine onion powder, granulated garlic, ground allspice, brown sugar, sea salt and dried thyme with ground coriander, black pepper, cayenne and cinnamon. You can use this rub as is or transform it into another one marinade by adding oil, tamari and maple syrup. Either way, it’s DELICIOUS!
We hope you LOVE this Jamaican Jerk Seasoning! It is:
Sharp
Savory
Subtly sweet
Balanced
Easy to do
& SO versatile!
Enjoy it with everything from chickpeas, tofu, and cauliflower (recipe coming soon!) to roasted plantains, mushrooms, and other vegetables. It’s so aromatic that it probably even tastes like cardboard 😜 (not recommended though!).
More Caribbean inspired recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to @ tag a photo.minimalist baker on Instagram. Cheers friends!
portions 8th (~1 tbsp servings)
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- 2 tablespoon Onion powder
- 2 tablespoon granulated garlic
- 1 tablespoon ground allspice
- 1 tablespoon Brown sugar* (Make sure it is suitable for vegans.)
- 1 ½ TL sea-salt
- 1 ½ TL dried thyme
- 1 ½ TL ground coriander
- 1 ½ TL ground black pepper
- 1 – 1 ½ TL ground cayenne pepper* (Start with less if your cayenne pepper is particularly hot)
- 3/4 TL Cinnamon
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Place all spices in a small jar (or bowl) and shake (or stir) to dissolve any stubborn brown sugar clumps.
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Taste and adjust as needed. Add more cayenne pepper if it’s not noticeably spicy. It should taste sweet, salty and quite spicy. The taste varies depending on the freshness and spiciness* of your spices. So feel free to customize it further to suit your tastes (we added the full amount of cayenne pepper)! Stable for several months at room temperature.
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Enjoy as a dry spice mix or make into a marinade (see Notes section for marinade instructions). It’s great for seasoning chickpeas, cauliflower (recipe coming soon!), tofu, oyster mushrooms, stir-fried vegetables, chicken, and more!
*The recipe described makes approximately 1/2 cup of spice.
*Brown sugar is traditionally used to season jerk. We tested it with coconut sugar, and while it worked, it masked some nuances of the spices and we preferred the more neutral flavor of brown sugar.
*The cayenne pepper we used was 35,000 heat units and we added the full amount. Depending on your personal preference and the spiciness of your cayenne pepper, increase or decrease the intensity!
*To make a marinade, combine 1/2 cup of the dry spice mix with 1/4 cup olive oil (or neutral oil of your choice), 1/4 cup tamari (low sodium for less saltiness), and 2 tablespoons maple syrup. Whisk/stir until smooth. The marinade works well for seasoning chicken and is delicious with crumbled tofu, grated oyster mushrooms, or sliced plantains roasted on a parchment-lined baking sheet at 425°F (218°C) until tender with crispy edges.
*The nutritional information is a rough estimate, calculated using the lesser amount of cayenne pepper.
Portion: 1 tablespoon Calories: 16 Carbohydrates: 3.9 G Protein: 0.4 G Fat: 0.2 G Saturated fatty acids: 0 G Polyunsaturated fat: 0 G Monounsaturated fatty acids: 0 G Trans fats: 0 G Cholesterol: 0 mg Sodium: 441 mg Potassium: 43 mg Fiber: 0.9 G Sugar: 1.3 G Vitamin A: 17 IU Vitamin C: 1 mg Calcium: 24 mg Iron: 0.5 mg