Jerk Seasoning

You can buy Jerk seasoning, but if you have the right dried ingredients it’s easy enough to make yourself.  It keeps well in a sealed container and tends to be used for as a marinade or rub.  If you intend to use it all straight away, you can replace the dried thyme and chilli pepper with fresh.  Alter the amount of chilli to taste – this quantity makes for a medium spiced mix.

Although you can use different types of chilli to get a similar effect, if you can’t get hold of Scotch Bonnet, you’ll need to use an alternative ‘Chinense’ type – generally the rounder varieties such as Habanero, rather that the much milder pointy ‘Annum’ varieties you would use in, for example curries.  It’s not just about the heat – these are the ‘Super hot’ chillies but they have the most amazing fruity aroma


  • 2 sticks Cinnamon
  • 2 tbsp Black Pepper
  • 2 tsp Allspice (ground)
  • 1/2 tsp dried Scotch Bonnet Chilli (or to taste)
  • 2 tbsp dried Thyme
  • about 1/2 grated Nutmeg


  • Simply put all of the ingredients into a coffee grinder & blitz until smooth
  • Sieve off to remove any large lumps of cinnamon, blitzing these again
  • Store until needed in an air-tight jar & label

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