Jerk Marinade Seasoning Rub


This dry jerk seasoning blends more than 12 herbs and spices for a delicious array of spicy superbness. The combination of cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and much more is so good that you will never buy a store-bought version of jerk seasoning again.

Prep Time:
15 mins
Total Time:
15 mins
4 ounces seasoning


  • 3 tablespoons onion powder

  • 3 tablespoons dried thyme

  • 3 tablespoons ground allspice

  • 3 tablespoons cracked black pepper

  • 2 tablespoons turbinado sugar

  • 2 tablespoons garlic powder

  • 1 ½ tablespoons sea salt

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 1 tablespoon ground nutmeg

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried marjoram

  • 1 tablespoon dried sage

  • 1 tablespoon dried rosemary


  1. Whisk together onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary in a bowl until well combined.


You can use bird's eye pepper instead of cayenne pepper.

You can use this on chicken, beef, fish, tofu, or tempeh as a marinade, make it into a jerk sauce, or add it to rice or couscous as a spicy seasoning.

Store the finished seasoning in a sealed glass jar to maintain its intense aroma and freshness.

Nutrition Facts (per serving)

235 Calories
5g Fat
53g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 235
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Sodium 3991mg 174%
Total Carbohydrate 53g 19%
Dietary Fiber 14g 48%
Total Sugars 19g
Protein 6g
Vitamin C 16mg 80%
Calcium 382mg 29%
Iron 62mg 342%
Potassium 686mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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