Homemade Sazon Seasoning Mix

Want to make some Latin American seasoning at home? Then it doesn't get any easier than this simple sazon seasoning blend. This multipurpose spice blend is very very simple to make and takes less than 10 minutes to be ready for use, and it's completely free from MSG!

If you have been following my blog from the beginning then you will know that I'm an advocate for making my own seasoning blends.

This seasoning blend is flavoursome, multi purpose and yields a unique red hue.

Sazon simply  means "seasoning" in Spanish so the clue is in the name as to what this recipe is. This seasoning is very popular in Latin America cuisines.

I first came across sazon when I visited the states, but at that time I wasn't a foodie.

I do recall purchasing some sazon because at the time I was intrigued by it and brought it back to the UK with me.

Since my trip to the states I've been more alert and haven't seen sazon over here at all so I decided to make my own when I needed it for Plantain Lasagna (Pastelon) because I love making my own seasoning like Seafood Seasoning and Beef Stew Seasoning Mix.

Also having read through the ingredients it quickly became apparent that the storebought sazon seasoning actually contains MSG.

The excess use of MSG made me even more determined to make my very own version of this spice blend.

Ultimately you are getting a homemade, flavoursome, spice blend without any MSG.

Ingredients you will need

Each homemade sazon spice blend may vary, some omit the cilantro because a lot of people simply don't like that herb. Others may leave out onion or garlic.

My blend contains the following - Annatto aka achiote seeds, garlic/onion powder, cumin, ground coriander, cilantro, oregano (Mexican), black pepper and himalayan pink salt.

What is annatto?

Annatto aka achiote are the seeds of the annatto tree.

The seeds can be milled into a powder consistency and  typically yields a warm/ earthy taste for food and used as a dye/food colouring which explains why sazon has a redish tint to it.

Other Caribbean islands use it too, for example Jamaicans may use it in their Pepper Shrimp and for that infamous red colour in Grater Cake.

Some people refer to annatto as roucou, you can make Annatto Oil with it too. In Latino cooking a good example of it's use is in yellow rice.

How to make sazon seasoning

• Add all of the ingredients to the spice/coffee grinder
• Mill into a ground consistency

Ways to use the seasoning

You can pretty much use this seasoning in a number of dishes. I sometimes like to use some in my Cuban Picadillo or add a small amount to my Instant pot Moros y Cristianos.

You can add some to your favourite tacos, empandas, stews, fish and so fourth.

Can you make sazon without annatto?

Although annatto is the key ingredient, the good news is that you can substitute with

• Saffron threads (albeit expensive)
• Turmeric - It won't have that earthy taste or redish tint
• ½ tablespoon of turmeric with ½ tablespoon of sweet paprika instead.

Notes and tips

• You can purchase annatto from a Latino supermarket or buy it online.
• Don't forget to utilise the substitutes if you cannot obtain annatto (saffron thread, paprika, turmeric)
• The use of both onion powder and pink salt is optional. Some people like to omit the use of salt and add it on an individual basis. I personally prefer to include all the listed ingredients during the preparation stage.
• Mix your sazon together either by hand, mortar and pestle or using a spice/coffee grinder.
• Store your homemade spice in a glass jar.
• To avoid volatility do not store in direct sunlight
• The spice mix should last up to a year. Don't forget to label it!

Other Latin American recipes you may like

• Coquito Drink
• Cuban Black Beans
• Yuca Con Mojo (cassava in citrus sauce)
• Dominican Mangu

Recipes to use sazon seasoning in

• Vegan Mofongo
• Vegan Empanadas

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Homemade Sazon Seasoning Mix

Bring a taste of Latin America to your kitchen with some sazon seasoning blend

5 from 5 votes

Print Pin Rate

Course: Extras

Cuisine: Mexican, Spanish

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 Small Jar

Calories: 108kcal

Author: Charla

Ingredients

• ▢ 1 tablespoon of annatto/achiote
• ▢ 1 tablespoon of garlic powder
• ▢ 1 tablespoon of onion powder
• ▢ ½ tablespoon of cumin powder
• ▢ ½ tablespoon of ground coriander
• ▢ 1 tablespoon of oregano
• ▢ 1 tablespoon of cilantro
• ▢ 1 teaspoon of black pepper
• ▢ 1 tablespoon of himalayan pink salt optional

Instructions

• Add all of the ingredients to the spice/coffee grinder
• Mill into a ground consistency
• Store in an airtight container for several months and use accordingly

Notes

• You can purchase annatto from a Latino supermarket or buy it online.
• Don't forget to utilise the substitutes if you cannot obtain annatto (saffron thread, paprika, turmeric)
• The use of both onion powder and pink salt is optional. Some people like to omit the use of salt and add it on an individual basis. I personally prefer to include all the listed ingredients during the preparation stage. 
• Mix your sazon together either by hand, mortar and pestle or using a spice/coffee grinder.
• Store your homemade spice in a glass jar
• To avoid volatility do not store in direct sunlight 
• The spice mix should last up to a year. Don't forget to label it!

Nutrition

Calories: 108kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 6997mg | Potassium: 321mg | Fiber: 7g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 6mg

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