Name: Sazón Seasoning
Prep time: 10 min
Total time: 10 min
Yield: 24
Cuisine: Latin, Caribbean
Ingredients: 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 2 tablespoons achiote (annatto) seeds; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 tablespoons salt; 1/2 teaspoon freshly ground black pepper

Ingredients

24 serv.

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 tablespoons achiote (annatto) seeds
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
1/2 teaspoon freshly ground black pepper

Instructions

Tap a step to mark it done

1 You can grind the spices using an electric spice grinder, blender, food processor, coffee grinder, or mortar and pestle. If using an electric spice grinder or coffee grinder: Fill the spice grinder with cumin seeds, coriander seeds, and achiote seeds (be careful to not overfill past the max amount indicated). Process for 10-25 seconds, until your spices resemble a fine powder, with little to no large chunks. If using a mortar and pestle: Add the cumin seeds, coriander seeds, and achiote seeds to the mortar. Crush the spices with firm pressure and continue grinding until you reach the desired texture.
2 In a medium bowl, combine the ground cumin, ground coriander, ground achiote, garlic powder, onion powder, salt, and black pepper.
3 Using a fine mesh sieve, sift spices over a large bowl to extract any large particles or spice husks that didn’t get fully processed.
4 Funnel sazón into a container and cover tightly. Store sazón in a cool, dark place at room temperature in an airtight container for up to one year.