4 ratings

Chef and Steward's Jerk Seasoning

Jamaican allspice and scotch bonnet peppers are key
Kari Heron of Chef and Steward for The Daily Meal

The basis for any jerk recipe, this flavorful seasoning and marinade will last in the fridge for roughly 6 to 8 weeks in an airtight container. This is a riff on a popular jerk seasoning recipe from my food blog, Chef and Steward.

Ready in
20 m
10 m
(prepare time)
Calories Per Serving


  • 1/4 Cup Jamaican allspice berries or 3 tablespoons ground allspice
  • 1 Tablespoon black peppercorns or 2 teaspoons ground black pepper
  • 1 1/2 Teaspoon salt
  • 1 Teaspoon brown sugar
  • 1/2 Teaspoon grated nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Cup cooking oil, such as sunflower or canola
  • 5 medium-large onions, peeled and roughly chopped
  • 12 cloves garlic
  • 8 sprigs fresh thyme
  • 1-2 scotch bonnet peppers (*substitute with Aji peppers but add ⅛ tsp Highnoon Spice Scotch Bonnet Seasoning if not using scotch bonnets)
  • 3 Tablespoons distilled cane vinegar or white vinegar
  • 1 Tablespoon peeled and chopped fresh ginger
  • 4 Cups chopped scallions or green onions


Step 1: Put 1/4 cup allspice berries and 1 tablespoon black peppercorns in a spice grinder and grind.

Step 2: In a small bowl, add the ground allspice and pepper along with 1 1/2 teaspoons salt, 1 teaspoon brown sugar, 1/2 teaspoon grated nutmeg and 1/2 teaspoon cinnamon and mix to combine.

Step 3: Pour 1/2 cup oil in a blender or food processor along with 5 chopped onions, 12 cloves garlic, 8 sprigs fresh thyme, 1 to 2 Scotch bonnet peppers, 3 tablespoons vinegar and 1 tablespoon chopped ginger and pulse until puréed. Add the dry spice mix and pulse until incorporated.

Step 4: Add 4 cups chopped scallions and pulse. Use immediately or store in an airtight container in the fridge.