Ingredients
- 1/2 cup vinegar
- 2 large onions, thinly sliced into rings
- 1 red sweet pepper, sliced into rings, seeds removed
- 1 Scotch bonnet pepper, sliced into thin rings
- Few dozen pimento seeds, whole allspice
- Salt to taste
Seasoning is key to Jamaican cooking. This page brings together the essentials from our seasoning and jerk guides into one place. Use the index to jump to a blend or sauce, then follow the simple notes or recipes to build real Jamaican flavor at home.
Click any item to jump to its section.
Jamaican seasoning is a ready mix of core herbs and aromatics used across home cooking in Jamaica. It usually combines thyme, garlic, onion, parsley, and a fresh chile. Make it in advance to season meats, soups, stews, and sauces with clean, bright flavor.
Use a spoonful to marinate chicken or pork, bloom it in oil to start a stew, or whisk it into a pan sauce. It is a base that also works with jerk pastes, curry powder, and pimento to push flavors further.
Description: Everyday dry blend for meat, fish, and vegetables.
Flavor notes: Savory, herby, lightly warm.
How to make: Combine 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp dried thyme, 1 tbsp paprika, 1 tsp ground pimento, 1 tsp black pepper, 1 tsp sugar, 2 tsp fine salt. Store airtight.
Use: 1 to 2 tsp per pound of protein. Add fresh escallion and thyme for best results.
Description: Oil infused with annatto seeds for color and mild aroma.
Flavor notes: Earthy, slightly peppery.
How to make: Warm 1/2 cup neutral oil with 2 tbsp annatto seeds on low for 3 to 4 minutes until deep orange. Cool and strain.
Use: Start stews, fish, or rice. Also adds color to fritters and sautéed vegetables.
Description: Caramelized sugar syrup used for color and body.
Flavor notes: Deep caramel with a light bitter edge.
How to make: In a dry pan heat 1/2 cup sugar until dark brown. Carefully whisk in 1/2 cup hot water and a pinch of salt. Cool and bottle.
Use: Brown stew chicken, oxtail, and fruit cakes. Add a little at a time.
Description: Local curry blends with turmeric, coriander, cumin, fenugreek, mustard, and pimento.
Flavor notes: Warm, savory, slightly earthy.
Use: “Burn” 2 tbsp curry in 2 tbsp oil on medium heat for 30 to 45 seconds, then add aromatics and protein. Great for chicken, goat, shrimp, pumpkin, and chickpeas.
Description: Tangy, spicy pickling sauce poured hot over fried fish and left to marinate.
“Escoveitch” comes from Spanish pickling methods. In Jamaica it means fried fish soaked in a bold vinegar sauce with onions, peppers, and pimento.
Tip: Do not cover until the fish cools fully to keep the flavors bright.
Description: Fresh blended marinade used across the Caribbean and in Jamaica.
Flavor notes: Herbaceous, garlicky, bright.
How to make: Blend escallion, onion, garlic, thyme, parsley or cilantro, a little Scotch bonnet, lime juice, and oil with a splash of water.
Use: Coat chicken, fish, or vegetables for at least 30 minutes before cooking. Also stir into stews near the end for freshness.
Jamaican Jerk – A Flavorful Tradition
Jerk is more than a cooking method. It is island heritage. Traditionally used for pork, goat, chicken, fish, and even tofu, the meat is dry rubbed or marinated in a fiery blend built on pimento and Scotch bonnet.
Historical Roots: The Taino cooked meat over green pimento wood using simple open fires. The word “jerk” traces to “charqui,” meaning dried meat. The practice evolved but the core technique remains.
Modern Techniques: Pimento wood and charcoal give the best result, but you can grill or bake with good results. Pre-made pastes are common at home. Slow heat and smoke are the keys.
Related Recipes:
Description: Dry spice mix for grilling or roasting.
Flavor notes: Smoky, spicy, aromatic.
How to make: Mix 1 tbsp ground pimento, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried thyme, 1 tsp black pepper, 1 tsp ground ginger, 1/2 to 1 tsp cayenne, 1 to 2 tsp salt, 1 tsp sugar.
Use: Rub 1 to 2 tbsp per pound of meat. Rest at least 1 hour. Grill over charcoal if possible.
Description: Blended paste with herbs, aromatics, and Scotch bonnet.
Flavor notes: Hot, savory, slightly sweet.
How to make: Blend escallion, onion, garlic, thyme, fresh ginger, pimento, black pepper, soy sauce, a little sugar, lime juice, oil, and Scotch bonnet to taste.
Use: Coat protein and marinate 4 to 24 hours. Grill or roast low and slow.
Description: Table condiment of peppers steeped in vinegar.
Flavor notes: Sharp heat with pimento and garlic optional.
How to make: In a clean bottle add sliced Scotch bonnet, a few pimento berries, sliced garlic, and white vinegar. Rest a few days.
Use: Splash on soup, fish, festival, and fried foods.
Description: Smooth hot sauce.
Flavor notes: Fruity heat, tangy.
How to make: Blend Scotch bonnet with vinegar, onion, garlic, a little mustard, sugar, and salt. Simmer 5 minutes and bottle.
Use: On everything from breakfast to jerk plates. Start with a few drops.
Description: Sweet-savory table sauce inspired by local classics.
Flavor notes: Tangy, lightly sweet, spiced.
How to make: Simmer vinegar, a little sugar or molasses, tomato paste, pimento, clove, ginger, garlic, onion, and a splash of tamarind. Blend and strain.
Use: Dips, glazes, and a finish on roasted meats or cheese boards.
Description: Pimento wood, leaves, and berries used for smoke, tea, and seasoning.
Flavor notes: Warm spice with hints of clove and cinnamon.
Use: Soak wood chips for grilling jerk. Add whole leaves to soups and stews like bay, then remove.
Description: Coconut milk simmered down to a rich sauce for fish or vegetables.
Flavor notes: Creamy, savory, lightly sweet.
How to make: Simmer coconut milk with escallion, thyme, garlic, pimento, and a piece of Scotch bonnet until slightly thick. Add salted mackerel or vegetables and finish gently.
Use: Serve with yam, banana, or breadfruit.
Description: Quick base of onion, escallion, thyme, garlic, and pimento used to start many dishes.
Flavor notes: Savory and aromatic.
How to make: Sweat onion and escallion 2 minutes in oil. Add garlic, thyme, and cracked pimento for 1 minute. Add protein or vegetables.
Use: Rice and peas, stews, steamed fish, and sauces. Add Scotch bonnet for heat if desired.
Description: Foundation for brown stew chicken, beef, and oxtail.
Flavor notes: Deep savory with light caramel.
How to make: Brown seasoned meat. Sauté onion, escallion, thyme, garlic, pimento in the same pot. Add a little browning, tomato ketchup if using, water or stock, and simmer until glossy.
Use: Adjust salt and a touch of sugar to balance. Finish with butter if desired.
Description: Tart-sweet sauce used for fish, fritters, and street snacks.
Flavor notes: Tangy, fruity, slightly sweet.
How to make: Simmer tamarind pulp with water, sugar, salt, ginger, and a pinch of pimento. Strain smooth.
Use: Drizzle on fried fish, festival, and grilled meats. Also a base for wings and grilled shrimp.
Allspice
Curry powder
Jerk seasoning
Seasoning display