Homemade Sazon Seasoning Mix

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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.

More Latin Recipes You Might Enjoy:

Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!
Print WW Personal Points
4.44 from 23 votes
Did you make this recipe?

Homemade Sazon Seasoning Mix

7 Cals Protein 1 Carbs Fats
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Yield: 12 servings
COURSE: Seasoning
CUISINE: American
Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!

Ingredients

Instructions

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

Nutrition

Serving: 11/2 teaspoons, Calories: 7kcal, Carbohydrates: 1g, Sodium: 281mg
WW Points Plus: 0
Keywords: diy sazon, homemade sazon, homemade sazon without msg, how to make sazon, sazon recipe

 

Leave a Reply

Your email address will not be published.

Rate this Recipe:




141 comments

  1. Love the flavor of Sazon but the msg they add is bad for anyone! My Puerto Rican friend made a chicken and veg stew for me that tasted amazing with this and my legs were aching till 3 am! If ones are using for their families please make your own Sazon, MSG has many side affects that kids don’t need. Google MSG and you’ll be shocked! I’m still wondering why the fda allows it in foods here 

  2. What wrong with MSG? Is it bad for you?

    • Nah the decades MSG myth– rooted in racism- has long been debunked. The compound has been found to be as harmless as any other ingredient you consume in moderation. Frankly, any reported “reactions” to it are simply cases of the placebo effect. Believe it or not it even turns up naturally in many commonly consumed foods, i.g. tomatoes. But don’t take my word for it, there’s plenty of literature out there proving as much! Really is a shame too; people don’t know what they’re missing out on lol the stuff tastes great on everything.

      • Thanks for helping to dispel the racist myth that MSG is universally bad for folks. Used in moderation, because it is a form of sodium, it isn’t (though of course some might have a particular reaction to it).

      • If you thing having MSG is a reason to not consume something, you haven’t done much research. People started saying MSG is bad because it was primarily used in Asian cuisine, nothing more than some racist BS. It’s simply a form of sodium used for the ‘Umami’ savory taste.

      • MSG reactions are not a placebo effect. Neither are they a myth. Period.

        Some people are sensitive to MSG and get headaches without knowing in advance that MSG was in the food. I am one of them — and I’m a person who looks on most food “allergies” and trends like carb-phobia, anti-gluten diets, etc. with skepticism.

        The underlying pathophysiology is unclear. MSG challenges seem to indicate that it’s not an allergy as such, but that indeed, some people are sensitive to it in ways that are probably not dangerous, but certainly unpleasant. Take your misplaced preachy energy and use it for something good.

    • Nothing. The headaches Heather claims to get are because most of the time foods that contain MSG contain a LOT of it, meaning they are consuming a ton of salt in one sitting. This can temporarily increase blood pressure triggering a headache.

  3. I am like Cathy i love to make my own.,

  4. Thank you. I always have the store bought packets on hand. Now, I know I can make them at home. Surprisingly I have all of the ingredients.

  5. After finding out that Goya supported a certain orange man, I looked everywhere to buy it and all the Goya products and recipes that included Goya products…. I was successful for most, but could not find this one. So I appreciate your substitute recipe! I look forward to making lots and lots of delicious meals with your recipe! Thanks for sharing!

  6. Thanks for this! After finding out that Goya supported a certain orange man, my house has been made completely Goya free and I needed to find a eat to make my own Sazón since I live in a small town in Washington, and Goya is really the only brand that most stores end up carrying. This is great! Also, don’t listen to Ned. Maybe someone should tell him that sazón has existed for way longer than commercial Msg.

  7. I used this seasoning recipe to make the goya black beans and rice recipe (on the low sodium black beans can) because i didn’t have their sazon packets at home. after i bought the sazon packets for convenience, i went back to this recipe because it was so much better. my mom uses this now too. thank you for a healthy and delicious recipe!!

  8. I am so glad to have this recipe. I was looking at the sodium levels on a commercial brand I bought and it is much too high. Thanks again for sharing this blend.

  9. Hi Gina,
    I didn’t realize you have a paella recipe, too. Your Sazon recipe was the first one I saw on your site. Of course i will be trying your, too. I sounds delish!!

  10. Thank you for this recipe.  My adult daughter and I MUST avoid anything that is not GF, and MSG produces a serious reaction for me (faces swells, difficulty breathing, dizziness) so commercially made sazón and other products containing this ingredient are  huge concerns.  Anyway, I don’t agree with Ned Meyers, your recipe is great and does not need to have MSG added to it.  More cumin and oregano can always be added to the recipe itself (which I generally do).  Recently discovered McCormick’s Toasted Cumin — incredibly better than regular cumin.  Annato seeds (I’ve found these in latin markets) can be added to good quality oil and “simmered” to release their color.  That’s what my mother did, and then used that in her sofritos (sautéed onion, garlic etc) for preparing Puerto Rican dishes.  In a pinch, I’ll use regular paprika to add a little color to rice dishes (saffron is way too pricey).  What I also like about making one’s own sazón is that you can reduce the sodium count substantially (important for controlling hypertension).  Thanks again!

  11. Thank you so much for this.  Always wanted an option without MSG!

  12. Misleading saying turmeric can be substituted for achiote as the two are completely different in colour and taste.
    Other than that, with a little adjusting, your mixture is not too bad.

  13. Just an FYI — This recipe is NOT Sazon. It’s a decent but ordinary Mexican Spice Blend. The #1 ingredient in Sazon is MSG. Matter of fact, it’s about 50% MSG. Matter of fact #2: if you just used your regular Mexican spices and added some Accent brand MSG, you’d be closer than using this recipe.

    • Thanks for this, Ned. I have plenty of spices but wondered what was in sazon used for a black bean recipe I found. I’m just going to add more cumin and coriander, then use my all-purpose MSG seasoning. I don’t mind the MSG, but I don’t like too much salt. 

    • apparently you didn’t bother reading anything she wrote. maybe you should try reading it so you can appreciate why she posted this like many others will.

  14. Excellent!! I used the Turmeric.

  15. This is FABULOUS!!!

  16. My son is using organic foods for his family. One of his favorite childhood foods was Goya Yellow Rice to which I’d throw in a can of drained black beans. He recently read the Goya box (which I still use and we love) and was disappointed at the “additives.” Will your recipe taste anything like that? I would love to surprise him!! Thanks.

  17. I love Sazon and would like to make my own. I have some ground aji amarillo. Would that be a good substitute for achiote?

  18. If using Tumeric instead of annato seeds, do you still use the same amount?

  19. Thank You for Stating it is “Latin Rice” and not “Spanish Rice”. I lived in Spain and not once did I see my “Spanish Friend’s” use anything but “Saffron”..to help flavor and give that beautiful yellow color to their rice dishes. I guess Spanish Rice and Latin Rice come’s down to History.
    1. Saffron is the most expensive Spice in the world since it come’s from Crocus plant only when in bloom in October and November. Saffron is a very delicate spice that is the tiny red stigma in the center of the purple crocus flower. Each bulb produces 2-3 flowers. The plants bloom in October and November and must be harvested within a day, or they lose their flavor. Saffron is called azafran in Spanish and is a spice that has a special place in history, always having been considered very valuable. Saffron is not originally from Spain, but came from Asia Minor. The Moors brought Saffron or “az-zafaran” as they called it, to Spain when they Conquered most of Spain,Portugal, Southern France, Southern Italy and Greece for 600 year’s . Today almost three-quarters of the world’s production of saffron are grown in Spain, specifically in the region of Castilla-La Mancha. Today, every kitchen in Spain, Portugal, France and all of Europe use Saffron.
    Saffron was never a part of the Conquistador’s “Battle-gear” since most of the Soldier’s came from very poor family’s themselve’s and could never afford that Spice.
    3. The Conquistador’s noted the captured Native People’s use red seeds to use as make-up and to put into their food.
    These seed’s are are from the Achiote tree found from Mexico to Brazil.
    Achiote (annatto) is a common ingredient in Caribbean, Mexican and Latin American cuisines.

    • Another, note. Should you try Saffron, look for the threads, not the powdered kind. You can find Saffron in most Publix store’s in the Spice and Herb aisle, (Not the Badia Aisle) Indian and Asian Market’s. Even African Market’s have them. I also buy my Vanilla Bean pods at the African Market’s. The reason why they are so expensive now is because a Hurricane/Cyclone wiped out most of the Vanilla Bean tree Plantation’s in Madagascar.😪

    • Thanks for your detailed comment. Yes, I am Latin, grew up on Latin food but I am not from Spain, so I know how unique the cuisine is from each Latin country, all of them delicious!

  20. I’ve been hearing sooo much about Sazon..now I wanna give it a try, Thanks for the recipe… What kinds of meat can I use it on..and is it good one veggies?