Caribbean Jerk Seasoning

It’s been a while since I started by working week with a hangover. Now I remember why I don’t do it any more.

If you ever come across a bottle of white wine called Blue Nun – avoid it like the plague! My Official Treat Taster and I shared about a bottle and a half on Sunday afternoon (it was cloudy – what else were we meant to do on a cloudy Sunday afternoon?!) and I haven’t felt this bad in a long time. Like, a really long time. As much as I’m sure you’d love for me to drone on and on about how ill I feel this Monday morning, I’ll skip to telling you about the yummy recipe.

I love love LOVE hot and spicy meat seasonings and this one definitely fits the bill. It’s not so hot that you have to gulp down a glass of water as soon as the fork has touched your lips – who enjoys that? – but it’s absolutely bursting with flavors. If you’re stuck inside because of wet and chilly fall weather, whip up this seasoning and sprinkle it on your chicken/fish/pork/beef/vegetables/tofu/whatever for an instant burst of summer. This seasoning is so much better if the flavors are left to infuse for a couple of days, so if you can wait that long, throw all the ingredients together and store in an air-tight container before using.

Caribbean Jerk Seasoning


  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon allspice
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon


  • Mix all of the ingredients together and store in an air-tight container.
  • Use to marinate and season meat, fish and vegetables.

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About Nicola

I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
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  1. BeColorful says

    Oh hon. We’ve all been there and some of us more than once or twice. 😀 I feel your pain but sure appreciate that you rose to the occasion and were able to share this saucy seasoning with BeColorful this week.

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