Dry Jerk Seasoning

"This seasoning is excellent for fish, vegetables, anything! It is not as strong as a rub or marinade. From Jerk from Jamaica."
photo by IngridH photo by IngridH
photo by IngridH
photo by Mommy Diva photo by Mommy Diva
Ready In:
5 tablespoons




  • Mix together all ingredients.
  • Store the leftover seasoning in a tightly closed glass jar. It will keep for over a month.

Questions & Replies

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  1. IngridH
    This was very good, but not quite as spicy as I would have expected. I think I may add a bit more cayenne next time to up the heat. This was a nice addition to my BBQ, and it's always nice to have another way to flavor grilled chicken. Thanks for posting. Made for ZWT5 by one of the Cooks with Dirty Faces.
  2. Darkhunter
    Thnx for posting this, Susie. Imparted a wonderful flavor to my chicken quarters. Sorry I didn't get a picture of the finished product, but would recommend this to anyone grilling.
  3. Kay on the farm
    Tossed shrimp with this, then sauted them and made shrimp nachos. This seasoning is devious. Snuck up on us, all sweet and a little spicy at first and then gives you some extra heat at the finish. VERY Good! I'll make it again.
  4. Crocheting Mama
    I'm not going to rate because I don't know how it turned out alone, I used on fish for tacos. A lot of flavors going on in it, so couldn't really tell about the mix, but was very easy to prepare, will try on something else sometime because I have something left. made for zwt3
  5. Mommy Diva
    Really nice seasoning - the flavors all work well together. I used this as the jerk seasoning in another recipe and my DH actually mentioned that he liked the seasoning - so it's a keeper!! I did have to crush my own allspice as I realized I was out of the ground and only had whole - worked just fine. Thank you for posting! ZWT3.


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