Homemade Cuban Sazon Completa (Complete Seasoning)

Ingredients

• 15 ml (1 tablespoon)ground coriander
• 15 ml (1 tablespoon)garlic powder
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon); if using kosher salt, use 20 ml (1 tablespoon + 1 teaspoon)salt
• 7.5 ml (1/2 tablespoon)ground annatto or achiote (or paprika as a substitute)
• 7.5 ml (1/2 tablespoon)onion powder
• 7.5 ml (1/2 tablespoon)dried oregano
• 10 ml (2 teaspoons)freshly ground black pepper

Instructions

1. 1

   Mix the spices

   Stir all the spices together in a bowl until evenly combined. Transfer the blend to an empty spice bottle or a mini mason jar.

2. 2

   Store the blend

   This recipe makes 3 ounces (about 85 g), or roughly 18 teaspoons. Keep it in an airtight container at room temperature, where it will stay fresh for up to 6 months.

3. 3

   Season to taste

   Use the blend on chicken, pork, fish, meat or anything you want to give extra flavour. Enjoy!

What is Cuban sazón completa?

Sazón completa means complete seasoning: a versatile mixture of dried herbs and spices used to give everyday cooking a savoury, aromatic lift. This homemade version is inspired by Cuban seasoning blends, with coriander, cumin, oregano, garlic and onion balanced by annatto and black pepper.

Annatto, also called achiote, contributes an earthy note and colour. This recipe is a straightforward pantry blend, made without MSG or additives.

Nutrition and macros by portion

The nutrition label shows one serving as written: 30 calories, 1g protein, 6g carbs, 1g fat.

The listed nutrition is 30 kcal per serving, with carbohydrates mainly coming from the dried spices and powders and fat and protein present in smaller amounts. Since this seasoning is used in small quantities and contains salt, pair a seasoned dish with vegetables and a filling side, and account for the added salt in the rest of the meal.

Choosing the spices

Ground spices: coriander and cumin provide the blend's warm, earthy base, while garlic powder and onion powder give it an savoury backbone. Use powders that smell fresh rather than flat or stale.

Annatto and oregano: annatto brings earthy flavour and a warm hue; dried oregano adds a herbal note. Paprika is listed as a substitute for the annatto, though it will give the mix a different flavour.

Salt and pepper: the recipe uses table salt, with a larger measure suggested for kosher salt. Freshly ground black pepper adds a more pronounced, fragrant finish.

Mixing for an even blend

Break up any clumps in the garlic powder, onion powder or other spices before combining them. Stir thoroughly, scraping the bottom and sides of the bowl so the salt and finer powders are distributed throughout.

A dry bowl and dry spoon help keep moisture out of the finished mix. Once combined, transfer it to a clean, dry container.

Using the seasoning

This blend is intended for chicken, pork, fish and other meats, as well as other foods that could use a savoury boost. Add it while seasoning your ingredients, then adjust to taste.

Because the blend contains salt, consider how much salt is already in the dish before adding more. The recipe does not specify a quantity to use per serving, so start with a little and taste as you cook.

Keeping its flavour

Store the seasoning in an airtight bottle or mini jar at room temperature, away from dampness. Keep the container closed between uses to protect the ground spices from moisture and air.

The recipe gives a storage period of up to 6 months. Label the jar with the date you made it so you can keep track.

Ways to serve it

Use the blend to season meat or fish before cooking, or stir some into a dish that needs a fuller savoury flavour. It also suits other foods where the combination of garlic, herbs and warm spices fits.

Pair a seasoned main with vegetables and a simple grain or other side. Since the blend includes salt, taste the finished dish before seasoning the sides further.

Recipe notes & tips

• Measure the spices with level spoons for a more consistent blend.
• Break up powder clumps before mixing so the seasoning distributes evenly.
• Use a completely dry container to help keep moisture out.
• Taste the food as you season because this blend already contains salt.
• Write the preparation date on the jar to track its freshness.

Variations

• Use achiote: ground achiote can stand in for the ground annatto named in the recipe.
• Try paprika: use it as the stated substitute for annatto, bearing in mind that the flavour will differ.
• Adjust the pepper: add a little less or more black pepper to suit your preference.
• Scale the batch: multiply each ingredient by the same amount when you want to make more.
• Season fish: use the blend to add savoury flavour before cooking fish.

Common mistakes to avoid

• Uneven mixing: stir thoroughly and scrape the bowl so the salt and powders are spread evenly.
• Damp storage: use a dry jar and spoon to keep moisture from getting into the blend.
• Adding too much salt: remember that the seasoning already contains salt and taste the dish before adding extra.
• Using stale spices: choose spices with a fresh aroma for a more expressive blend.
• Confusing annatto and paprika: paprika is a substitute, but it will not taste exactly the same.

How to store

Keep the blend in an airtight container at room temperature; it will stay fresh for up to 6 months. Use a dry spoon each time and keep the jar closed between uses.

Frequently asked questions