Origin of Sazón

The word Sazón means "seasoning" or "flavor" in Spanish, and in many Latin American kitchens, it originally referred to a homemade blend of spices used to enhance a wide variety of dishes, including rice, beans, soups, and stews. It wasn’t a standardized recipe—each region, and even individual families, had their own version of Sazón, tailored to their tastes and available ingredients. Traditional Sazón was typically made with accessible spices like coriander, cumin, garlic, and annatto, the latter of which is essential and imparts its signature orange hue. Modern blends include saffron, a nod to Spain’s influence on Latin American cuisine.

In the mid-20th century, Goya Foods recognized the popularity of these homemade blends and introduced their own convenient, pre-mixed packets of Sazón. This commercialized version included similar ingredients like garlic, coriander, cumin, and annatto. Goya’s pre-packaged Sazón quickly became a household staple across Latin American and Caribbean communities, particularly in the U.S., where it brought both consistency and convenience to home cooking. While Goya didn’t invent Sazón, their version helped popularize the blend and cement its status as a must-have seasoning in kitchens across the Americas and beyond.

Homemade Sazón Recipe

INGREDIENTS:

1 T annatto powder
2 t coriander ground
2 t garlic granules
2 t cumin ground
1 t Mexican oregano
1 t turmeric
3/4 t black pepper
1/4 t cayenne
1 T kosher flake salt*

Tip: Our kosher flake salt is similar density to Diamond Kosher. If using table salt, halve the amount.

DIRECTIONS:

Mix everything in a bowl. The recipe makes a heaping 1/4 cup. Tip: If you're re-creating the Goya packets, you'll need to add 1 T of MSG, too!

PERSONALIZE IT:

Smoked Paprika: 1 tsp adds a smoky depth, perfect for grilled meats or stews.
Saffron: A pinch adds a luxurious, floral note, honoring the Spanish influence.
Ground Bay Leaf: An 1/8th tsp adds a subtle, savory depth, great for soups and stews.
Epazote: A 1/2 tsp of this Mexican herb adds earthy notes, ideal for cooking beans.
Ancho: 1 tsp adds a deep, mild chile flavor.