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.
- Serves: 1 person
- 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
Step 1In an airtight container, combine all ingredients. Cover and shake well to incorporate.
Step 2Use with carne guisada, alcapurrias or , or to season soups, stews and grilled or roasted meats, vegetables and potatoes.