Name: Homemade Sazón with Achiote, Coriander, and Cilantro
Total time: 10 min
Yield: Makes about ¼ cup
Ingredients: 1 tablespoon ground achiote; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; 1 teaspoon monosodium glutamate (optional); 1 teaspoon table salt; ½ teaspoon pepper; ½ teaspoon ground coriander; ½ teaspoon dried cilantro; ¼ teaspoon ground cumin; ¼ teaspoon dried oregano

Why This Recipe Works

This dry mixture (whose name means “seasoning”) brings together many of the most important flavorings in the island's cuisine, including garlic, black pepper, oregano, cilantro, and achiote, a seed that adds vibrant color and subtle earthiness. The mixture is used across the board in Puerto Rican cooking to add complexity and boost flavor (salt is a key ingredient, and often so is monosodium glutamate), including in the spice rub for my Grilled Chicken with Adobo and Sazón. The blend produced by Goya in the 1960s jump-started sazón's popularity. But over time, crafting a homemade version became a point of pride for many island cooks. In my blend, I've made sure to include plenty of achiote as well as two forms of cilantro—the ground dried seeds (coriander) for their warmth and the dried cilantro leaves for their grassier flavors.

Before You Begin

This recipe was developed with granulated garlic and onion, but you can substitute the powdered versions if that's what you have on hand. Monosodium glutamate gives this mixture a savory boost. You'll find it in the spice aisle under the brand name Accent, but you can omit it, if desired. This will make more than you need for the Grilled Chicken with Adobo and Sazón recipe, but the extra makes a great addition to meat, bean, and rice dishes. This recipe can easily be doubled. Achiote is also called annatto.