Jamaican Jerk Seasoning

Name: Jamaican Jerk Seasoning
Yield: About 2 cups wet marinade
Ingredients: allspice (the defining component); scotch bonnet chile; thyme; scallion; garlic; ginger; brown sugar; and often soy sauce; blended into a wet marinade paste

The Quirky Foodster Team

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About 2 cups wet marinade

Servings

Ingredients

allspice (the defining component)
scotch bonnet chile
thyme
scallion
garlic
ginger
brown sugar
and often soy sauce
blended into a wet marinade paste

Method

Blend all ingredients together into a coarse, wet marinade paste.
Not applicable; a fresh wet-blended marinade rather than a toasted dry spice mix.

Origin: Jamaica.

Use: A marinade applied generously to meat, traditionally allowed to sit for hours to overnight before slow-cooking over pimento wood.

Classic Dishes: Jerk chicken; jerk pork — Jamaica’s most internationally recognized culinary export.

Storage: Keeps 1-2 weeks refrigerated, or several months frozen.

Variations: The wet-marinade version here and Jamaican Jerk Dry Rub represent two genuinely different application methods within the same overall jerk seasoning tradition, both valid and both in active regular use.

Substitutions: A simplified allspice, scotch bonnet, thyme, and ginger marinade.