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Jamaican Jerk Seasoning





  • 4 Scotch Bonnet Chillies - Deseeded and chopped
  • 1 Spring Onion - Derooted and roughly chopped
  • 1 Onion - Chopped
  • 2 tbsp ground allspice
  • 1 bunch fresh thyme, leaves only
  • 3 cloves of garlic - Crushed
  • 1 inch fresh root ginger - Peeled and roughly chopped
  • 3 tbsp dried mixed herbs
  • 1 tbsp dried basil
  • 3 tbsp all-purpose seasoning (Jamaican Pimento)
  • 1 tsp salt
  • 2 tbsp ground black pepper
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tbsp chopped fresh coriander leaves
  • 500ml/18fl oz tomato ketchup

Also needed

  • Blender


Add all the ingredients into a blender or food processor - If you have a hand blender add ingredients to a large mixing bowl - Blend until smooth.


Use this Jamaican Jerk Seasoning to rub into fresh pork, chicken or fish.

For best results leave overnight in the fridge in a glass or plastic container for flavours to soak in.

Traditionally Jerk Recipes are barbequed in a barbeque with a lid (usually an oil drum that's been cut in half) Using a barbeque with a lid will keep in the smoky flavours.





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