This is my go-to jerk blend — heavy on the warm spices, with enough heat to keep it interesting. It’s designed to be made in small batches so it’s always fresh, but you can scale it up and store it in a sealed jar for a few months.
Chef’s Notes
Flavour Balance
Traditional jerk can be very spicy; mine is flavour-forward with heat you can dial up or down.
Fresh vs. Dry
I use dry spices for the blend itself so it stores well, then add fresh garlic, onion, or Scotch bonnet when cooking for extra punch.
Heat Control
Use less cayenne for a milder version, more for extra fire.
Coffee Been Grinder
I think most people know but in case you don’t, using a clean coffee bean grinder to mix spice blends gives you an extra fine mix that breaks down the salt and sugar and distributes everything very evenly. We keep a couple of these grinders just for spices and the like.
Ingredients (Makes ~½ cup)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp ground allspice
- 1 tbsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp brown sugar
Method
- Combine all ingredients in a small bowl or jar.
- Mix thoroughly, breaking up any clumps.
- Store in an airtight container for up to 3 months.
Using It
- For chicken or shrimp: Use about 1–1½ tsp seasoning per serving. Coat evenly and let sit for at least 30 min before cooking.
- For vegetables: Toss in olive oil and seasoning just before grilling.
- Add fresh chopped Scotch bonnet, garlic, or green onion at cooking time for even more depth.