How To Make Jerk Seasoning
Jamaican jerk seasoning is a great addition to chicken, seafood, meats, and pasta recipes! Made from your kitchen for a healthier, and long-term cheaper version than store-bought. Made in less than 10 minutes with 13 ingredients.
Servings: 6 Tablespoons
Equipment
- measuring spoons
- 1 shallow bowl
- 1 whisk or spoon
Ingredients
- 1 Tablespoons onion powder
- 1 Tablespoon garlic powder
- ½ Tablespoon cayenne
- ½ Tablespoon ginger
- ½ Tablespoon allspice
- ½ Tablespoon coconut sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon hot pepper flakes
- ½ teaspoon cinnamon
- 1 teaspoon parsley
- 1 teaspoon thyme
Instructions
- Add all the ingredients to a shallow bowl or a plate.
- Mix to combine.
- Transfer to a closed jar/container and store away from direct sunlight.
Notes
STORAGE & SHELF-LIFE:
Store in an air-tight jar/container away from direct sunlight and heat sources. Use within 3 months for the best flavor.
Serving size: one tablespoon
NOTES & SUBSTITUTIONS:
For the most complete taste, use all of the ingredients from the recipe.
Onion powder - don’t omit it if possible
Garlic powder - don’t omit it if possible
Cayenne - add more or less depending on how spicy you like it
Ginger - a warming spice, that can’t be omitted for fresh
Allspice - known as Jamaica pepper, can be substituted with cloves if you don’t have it at home
Coconut sugar - add any sugar you like
Smoked paprika - can be substituted for regular paprika
Salt - add more, less, or omit
Pepper - add more, less, or omit
Hot pepper flakes - add more for more spice, or less for less
Cinnamon - don’t omit it for the best flavor
Parsley - don’t omit for the best flavor
Thyme - don’t omit for the best flavor
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 392mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg