Jerk Seasoning

Jerk Seasoning

57 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  Celia

“This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.”

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Adjust Servings

Original recipe yields 1 /4 cup



  1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

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Reviews (57)

Rate This Recipe


I thought this was really good. Low on the heat scale but still pretty good. Traditionally, jerk seasoning has cinnamon and sometimes nutmeg in it. I like the flavor of jerk but not w/the cinnamon/nutmeg thing. I left out the cinnamon on this one. If you think this is "dry", this is basically a "dry rub" for your meat. If you want something different you need to try a jerk paste. Toss a medium onion in a processor and then add the rest of the ingredients. Throw in some habenero or jalapeno to! :)



This recipe was pretty good. My only complaint is that it needs something so that it's not so dry. If you happen to be cooking anything else and have some gravy left over, you might want to use it with this. Otherwise, it has a nice flavor.



This makes EVERYTHING taste so good. I personally don't like things too hot and this gives just enough kick for me. I also love the fact that I don't have to marinate, and when I put this on fish, it comes out perfect every time.

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Amount Per Serving (1 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1171 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Chicken Seasoning Blend


next recipe:

All-Purpose No-Salt Seasoning Mix