Jerk Seasoning

piles of herbs and spices used to make Jamaican jerk seasoning
Prep Time: 
10 minutes
Number of Servings: 
34 cup
Recipe Source: 


  • 2 Tbsp garlic powder
  • 2 Tbsp chili powder
  • 2 Tbsp dried oregano
  • 2 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 3 Tbsp light brown sugar
  • 1 Tbsp fine sea salt


  1. In a skillet combine garlic powder, chili powder, oregano, onion powder, paprika, black pepper, cumin, nutmeg, and allspice.
  2. Toast over medium heat, stirring occasionally for about 4 minutes, until herbs and spices have slightly darkened and their smells penetrate the air.
  3. Transfer to an airtight container and let cool. Stir in brown sugar and salt.
  4. Store in a cool, dry place for up to 6 months.


Rahanna Bisseret Martinez

Rahanna Bisseret Martinez began cooking earlier than most. She was the second-place finisher on season one of Top Chef Junior.

From there, she began interning around the world: at Dominique Ansel Bakery LA, Chez Panisse, Broken Spanish, Gwen LA, Wolfgang Puck at Hotel Bel Air, Emeril's, Compere Lapin, Californios, Reem's, Dyafa, Merchant Roots, Ms. Chi Café, Tartine Bakery, Mister Jiu's, and Ikoyi.

Rahanna contributes recipes to the San Francisco Chronicle, the Today show, and many others. She lives in Oakland, California, with her family.