Sazón

By Von Diaz

Published March 23, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
5 minutes
Rating
4(546)
Comments
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Cumin-heavy sazón is among the most commonly used spice blends in Puerto Rican cooking, and is also popular throughout Latin America. This seasoning is an incredible cheat, and is typically found in the international section of most supermarkets. Commercial brands are flavor bombs pumped with monosodium glutamate — MSG — that can make almost anything taste better. While I’m not MSG-phobic, I do prefer making my own blends to control both the flavor and the salt content. This is my take on sazón, minus the MSG, and with turmeric added along with the standard annatto to imbue dishes with a golden hue. Adaptation is encouraged based on preference, and if you can’t find ground annatto then sweet paprika is a perfect substitute. It will keep in an air-tight container for years.

Featured in: Von Diaz’s Essential Puerto Rican Recipes

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Ingredients

Yield:About ½ cup

  • 2 tablespoons fine sea salt

  • 2 tablespoons ground annatto or sweet paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon ground cumin

  • 1 tablespoon ground turmeric

  • ½ teaspoon ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 74 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 5 grams fiber; 54 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In an airtight container, combine all ingredients. Cover and shake well to incorporate.

  2. Step 2

    Use with carne guisada, alcapurrias or , or to season soups, stews and grilled or roasted meats, vegetables and potatoes.

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Ratings

4 out of 5
546 user ratings
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Comments

camilo

Finally! I added a teaspoon of smoked paprika, omitted the garlic and onion powder (none on hand and use a lot of garlic and onion in my sofrito). The result: a delicious addition to my habichuelas and asopao. Thanks!

thejaneinpain

This makes fabulous yellow rice; I use about one and a half teaspoon per cup of dry rice. Easy to make and keep on hand.

Gigi

I made roasted sea bass with a bit of olive oil and the sazón sprinkled on and it was absolutely perfect. So flavourful! Will be using this on anything that needs a kick

geteb

Very complex spices - love it!

Sally

I am adding ground coriander and Mexican oregano after looking at a few other recipes.

Gayle

I’m wondering how similar ground annatto is to sweet paprika. Is it worth buying annatto?

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Credits

Adapted from “Coconuts and Collards: Recipes and Stories From Puerto Rico to the Deep South” by Von Diaz (University Press of Florida, 2018)

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