Sazón

If you’ve ever enjoyed the inexplicably rich and complex flavors of Puerto Rican, Dominican, or Mexican cooking, there’s a pretty good chance it’s thanks to sazón. Sazón translates from Spanish to simply mean “seasoning” — but there’s nothing simple about this blend that has adapted from country to country, picking up regional variations along the way. 

As profound an effect sazón can have in cooking, the effort required to make it at home yourself is anything but. While different recipes call for differing combinations and proportions of spices, most typically include dried oregano, cumin, coriander, and a secret weapon called achiote — otherwise known as ground annatto seeds — which lends sazón its distinctive bright red color. Achiote is the most unique ingredient in the mix, however. Most spices suggested for making sazón can probably already be found in your spice cabinet.

Because sazón is a mix of versatile spices, there are few things sazón won’t work with. 

• Sprinkle it on meats and veggies before hitting the grill.
• Mix it into soups and stews.
• Sprinkle it on french fries, popcorn, or really anything fried and crispy.
• Mix it into butter for a flavorful compound butter!

Adobo typically lacks the achiote that sazón is famous for, but otherwise they are pretty close cousins!