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Jamaican Jerk Seasoning


  • 6 oz. Ground Allspice
  • 6 Scallions
  • 2 -3 Scotch Bonnet Peppers - optionally seeded
  • 2 Cinnamon, Allspice or Bay leaves
  • 2 cloves Garlic
  • 3 Tbl. Vinegar
  • 1 tsp. Salt
  • Black pepper - to taste
  • Water


Cut scallions into medium sized pieces. Put Allspice, scallions, scotch bonnet peppers, garlic, broken cinnamon leaves, salt and pepper in food processor, and puree with metal blade. Add vinegar and enough water to make a spreadable paste. Seeded scotch bonnet peppers result in a milder flavored marinade.

The Jerk seasoning may be kept in a covered jar in refrigerator for several weeks.

To jerk pork or chicken:

Rub one tablespoon of Jerk seasoning per pound into pork or cut-up chicken, and let marinate for 2 hours or more in refrigerator. Cook at lowest possible setting on barbecue; if possible add aromatic wood to the barbecue to enhance flavor. In Jamaica, allspice branches are added to the barbecue pit.