Jerk Spice Mix

200g Prep Time 1 minutes   Rated:

Jerk has come into it’s own of late especially in restaurants around Australia. And who am I to be behind the times?? Never let that be said! It is an amazing slightly sweet and very spicy seasoning mixture that is used mainly to rub onto proteins prior to some serious grilling and charring over open flame. Whilst I resist the open flame, by all means, go for it.

Jerk originates from the Caribbean and there are as many varieties of mixes as there are islands. This is my version and I don’t mind saying, pretty damned delicious. It is great to keep in the pantry until use. So don’t be afraid to make up a batch and get yo mama on!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!


  • 1 cinnamon stick(s)
  • 1/2 whole nutmeg
  • a few peppercorns
  • 2 Teaspoons dried chilli flakes
  • 1 Teaspoon ground ginger
  • 2 Teaspoons smoked paprika
  • 1 Teaspoon cracked black pepper
  • 2 Teaspoons pink salt flakes BUY
  • 2 Tablespoons dried thyme
  • 2 Tablespoons coconut sugar coconut sugar
  • 50 Grams blanched almonds



Place all ingredients into a dry frying pan and toast until fragrant and just smoking.


Cool slightly before placing into Thermomix bowl and mill *10 sec/speed 10. Store in an airtight container until use.


Use this rub as directed in Jerked Roast Lamb. Other uses include rubbing it into meat or fish and allowing to marinate for an hour or more until grilling or barbequeing at a high heat. It is excellent used as a seasoning for fried rice, beans or noodles and sprinkled as a condiment for eggs and tomato based sauces and salsas.

More Pantry

That's all the recipes!

No more recipes to load