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Homemade Sazon Seasoning Mix

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Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!

 Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!

Homemade Sazon Recipe

What do I make with Sazon? I always season my wings with it, I use it on my grilled chicken wings, in Mom’s Chicken and Rice, Sofrito Chicken Stew, Chicken and Lentil Soup and many more dishes! Tomorrow I will share one of my daughter’s favorite dishes with this spice.

Sazon is like the magic spice blend in many of my Latin dishes. I often find this in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! While Goya is the most popular brand, but I stopped buying it years ago when I realized it had MSG. Alternatively, I started using Badia Sazon, but it’s not easy to find. Now I just make my own which I keep stored in a small spice jar. So instead of using a packet of sazon, I use one and a half teaspoons of this in its’ place.

The key ingredient in this spice mix is ground annatto (achiote), the spice that gives yellow rice that yellow color. Annatto is comes from the seeds of achiote tree. In India, it’s referred to as sindoor, and in the Philippines, it is called atsuete. I can find it in hispanic markets, but you can also find it on Amazon. If you can’t find this, turmeric would be a good substitute.

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Homemade Sazon Seasoning Mix

4.49 from 25 votes
Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!
Course: Seasoning
Cuisine: American
Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Yield: 12 servings
Serving Size: 1 1/2 teaspoons


  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground anatto seeds (achiote) or turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 2 teaspoons oregano
  • 1 tsp ground black pepper


  • Combine all ingredients and mix well.
  • Store in an airtight container.
  • 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

Last Step:

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Serving: 1 1/2 teaspoons, Calories: 7 kcal, Carbohydrates: 1 g, Sodium: 281 mg



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143 comments on “Homemade Sazon Seasoning Mix”

  1. My New Year’s resolution was to try to reduce my carbs a bit and tried this out today.  OMG the entire family was absolutely thrilled.  So good!

  2. Avatar photo
    Diana S. Aquiar

    This is my basic Sazon recipe which was given to me by my grandmother when I was just a young mom. I use NuSalt in place of salt which we try to keep out of our diet.  
    For the people who, so rudely, gave their scientific data on the wholesomeness of MSG……people who love cooking, usually love people. If the OP doesn’t want to include it in her diet or this recipe, just keep moving the recipe isn’t for you. Or, take what you like from it and change what you don’t. The name calling and carrying on is simply not necessary.

  3. Op is an idiot. There is nothing wrong with msg. Everything you have heard about it giving you headaches and what not is a myth.

    1. Funny, every time I have anything w msg, I end up w a severe migraine. When a migraine starts, I ask what was added to what I ate. I’d say about 90% of the time, it had the neurotoxin that was created to trick our brain that what we ate tastes better, monosodium glutamate. It’s not a placebo effect, there are people DO have problems w MSG.
      Much like aspartame, the truth will come out and ppl will realize these things are bad for us. By then it might be too late.
      Thanks for the ingredients! I want to make pernil but too many Spanish people use sazon and none of my Puerto Rican friends knew what the ingredients are.

  4. MSG is just salt. There’s literally a plethora of evidence showing that it has no neurodegenerative effects like people tend to claim.

  5. Haven’t tried your recipe yet but will soon; however, I want to comment on the claims that concerns about msg are “racist”. Let’s not put deprecating labels on things in order to discourage people from using them or believing as they do. People react to things differently. You may not react to msg but others may have anywhere from a mild to a severe reaction. I swell up every time I accidentally consume most artificial sweeteners, my daughter reacts to lime even when she doesn’t know it’s part of a recipe, I can taste a “kick” when something is seasoned with paprika but most people don’t notice that “spiciness”, just being near jalapenos or other hot peppers often makes my eyes start to water and my nose start to run but my daughter-in-law pops these peppers in her mouth and eats them like candy! The whole point is – we all respond to various foods, seasonings, etc. differently. We don’t need to create another “hate” cause even if somewhere in history there may have been an element of truth in the claim – it just doesn’t mean it is so in all (probably not in the majority of) cases.

  6. Facts msg is bad for anyone with arthritis. Has nothing to do with race, stop the lies.
    Awesome recipe.

  7. There’s a recipe in the NY Times food section today for a shrimp and okra recipe using sazon. I cannot eat anything with msg because I react to it almost immediately and painfully. So I Googled homemade sazon, and there you were! And I even have annato which I have never used. So 2 wins! Thank you.