Sazón

By Von Diaz

Published March 24, 2021

Sazón
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
5 minutes
Rating
4(512)
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
  • 2tablespoons fine sea salt
  • 2tablespoons ground annatto or sweet paprika
  • 1tablespoon garlic powder
  • 1tablespoon onion powder
  • 1tablespoon ground cumin
  • 1tablespoon ground turmeric
  • ½teaspoon ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

74 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 54 milligrams sodium

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.

Ratings

4 out of 5
512 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!

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

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.

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?

KPC

When I make spice rubs and blends I always leave out the salt since I tend to go heavy on the spicing and easy on the salt. I then salt to taste.

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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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