Dry Jerk Seasoning

Jamaican jerk flavor in a jar you can keep on the shelf. Allspice, ground thyme, cayenne, cinnamon, nutmeg, coarsely ground black pepper, onion powder, onion flakes, dried chives, sugar, and salt blended together into a dry rub that goes on everything from fish to roasted vegetables to popcorn.

Allspice and thyme are the two spices that define jerk seasoning. Without them it’s just a generic spice blend. The allspice brings that warm, almost clove-like depth, and the thyme adds earthy, herbal backbone. Everything else in the mix supports those two.

The double onion hit (powder and flakes) is smart. The powder dissolves into the surface of whatever you’re seasoning and distributes evenly. The flakes add tiny bursts of concentrated onion flavor and a slight texture you can feel.

Chef Tips

• Start with one teaspoon of cayenne and adjust upward from there. One teaspoon gives a moderate heat. Two teaspoons enters serious territory.
• Store in a tightly sealed glass jar, not plastic. Glass doesn’t absorb the volatile oils that carry flavor, so the blend stays potent longer.
• For a dry rub on meat, coat the protein and let it sit for at least 30 minutes before cooking. The salt draws moisture to the surface, which dissolves the spices and helps them penetrate.
• This stays pungent for over a month stored properly, but the heat fades first. Taste-test older blends and add fresh cayenne if needed.

Variations

• Add a teaspoon of garlic powder for a more rounded, savory profile.
• Include a teaspoon of smoked paprika for a smokier version that mimics the flavor of traditional jerk cooked over pimento wood.
• Mix with olive oil and lime juice to turn this dry rub into a wet jerk marinade for chicken or pork.