This bold, smoky spice blend brings all the warmth of classic Caribbean cooking straight from your pantry shelf. Ground allspice and smoked paprika form the backbone, while thyme, cinnamon, nutmeg, and ginger layer in that unmistakable island warmth, and cayenne (with optional scotch bonnet flakes) brings the heat. A touch of brown sugar rounds out the sharper spices, balancing everything into a mix that's earthy, fiery, and deeply fragrant. Since it's just stirred together and stored in a jar, it's endlessly versatile ā rub it onto grilled vegetables, tofu, jackfruit, or roasted plantains for that signature jerk flavor. It keeps for months at room temperature, so a single batch means you're always ready to season. This one is a natural fit for a plant-based kitchen, with no animal products anywhere in the mix.
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Learn more ā8 servings
If using whole allspice berries, add them to a spice grinder or mortar and pestle and grind to a fine powder.
Combine the ground allspice, dried thyme, garlic powder, onion powder, smoked paprika, black pepper, cayenne, cinnamon, nutmeg, ginger, salt, brown sugar, cloves, and scotch bonnet flakes, if using, in a small bowl. Stir until evenly blended and no streaks of individual spices remain.
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