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Barbecue from Jamaica

By Helen Willinsky


Dry Jerk Seasoning

by Helen Willinsky

This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. It does not have quite as strong a flavor as the rub and the marinade. To increase the heat, add more cayenne.

Yield: 3 tablespoons


  • 1 tablespoon onion flakes
  • 1 tablespoon onion powder
  • 2 teaspoons ground thyme
  • 2 teaspoons salt
  • 1 teaspoon ground pimento (allspice)
  • teaspoon ground nutmeg
  • teaspoon ground cinnamon
  • 2 teaspoons sugar
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons dried chives or green onions

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.

Recipe Helen Willinsky 1990, 2002 - Copyright CaribSeek 2002 - All Rights Reserved.
Web Published: December 17, 2002.