Sazón Completo en Polvo [Video+Recipe] Homemade Seasoning Powder

Ingredients

• 2 tablespoonsgarlic powder
• 3 tablespoonsonion powder
• 1 tablespoondried parsley
• 1 tablespoondried cilantro (optional)
• 1½ teaspoonsoregano powder
• 1 teaspoonpepper, freshly cracked or ground
• 1 teaspooncelery powder (optional)
• ½ teaspoonbija (annatto or achiote) powder (optional)
• 1 bunchparsley
• 1 bunchthyme
• 1 bunchcilantro
• 3 sprigsoregano, fresh leaves
• 2 largered onions, cut into very thin slices
• 2 headsgarlic, cloves cut into very thin slices

Instructions

1. 1

   1. Mix ingredients

   For the quick seasoning, mix the garlic powder, onion powder, dried parsley, dried cilantro if using, oregano powder, pepper, celery powder if using and bija powder if using. Store the blend in an airtight jar; no further steps are needed. For the fresh-herb version, remove the oregano stems and spread the parsley, thyme, cilantro, oregano leaves, sliced garlic and sliced onion on a baking sheet.

2. 2

   2. Dry ingredients

   In a dehydrator, dry the fresh ingredients for 4–5 hours, until completely dry and crumbly when pressed. For oven drying, use a metal tray and set the oven to 80°C (176°F), or as low as it will go, for 4 hours, until everything is dry and crumbly. For microwave drying, place the herbs only—not the garlic or onion—on a microwave-safe tray and heat for 30 seconds; check that they crumble when pressed, then microwave for a further 10 seconds if needed. The finished powder’s colour will vary with the herb combination and drying method.

3. 3

   3. Remove stems

   Take the ingredients out of the oven, dehydrator or microwave. Remove any remaining oregano and thyme stems, keeping the leaves.

4. 4

   4. Pulverise mixture

   Grind the dried ingredients in a food processor or coffee grinder.

5. 5

   5. Store seasoning

   Transfer the powder to an airtight container and keep it in a cool, dry place. Use it to season vegetables, meat and fish.

What is Dominican sazón en polvo?

Sazón en polvo is a dry seasoning blend used to bring a savoury, aromatic base to everyday cooking. This Dominican-style version offers two routes: a quick mix of dried spices, or a fresh-herb blend dried and ground at home.

The quick version is ready as soon as the ingredients are mixed. Drying the fresh ingredients concentrates them into a cupboard-friendly powder, with a colour that can differ depending on the herbs and drying method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 19 calories, 1g protein, 4g carbs, 1g fat.

The listed nutrition is 19 kcal per serving, with carbohydrates mainly from the onion, garlic and herbs; the blend contains only a small amount of fat and protein. Use it to flavour a meal built around vegetables and a protein source, and adjust the rest of the plate to suit your appetite.

Choosing your version

Quick blend: the garlic and onion powders form the base, with parsley, oregano and pepper adding savoury, herbal notes. Dried cilantro, celery powder and bija are optional additions.

Fresh-herb blend: parsley, thyme, cilantro and oregano are dried with thinly sliced red onion and garlic. Keep the two routes distinct; the method does not combine the powdered spices with the fresh ingredients.

Preparing the fresh ingredients

Thin slices: cut the onion and garlic very thinly so they can dry alongside the herbs. Spread everything out on the baking sheet rather than piling it up.

Leaves only: remove the oregano stems before drying, then check for and discard any remaining oregano and thyme stems before grinding.

Drying and doneness

Dehydrator or oven: dry the fresh ingredients for 4–5 hours in a dehydrator, or for 4 hours in an oven set to 80°C (176°F) or its lowest setting. They are ready when completely dry and crumble when pressed.

Microwave: this option is for the herbs only, not the garlic or onion. Heat for 30 seconds, check the texture, and add another 10 seconds if the herbs are not yet dry.

Grinding to a fine powder

Once the ingredients are dry and the remaining stems are removed, grind them in a food processor or coffee grinder. Work with fully dried ingredients so the mixture can become a powder rather than a damp, clumping blend.

The recipe does not specify a grinding duration, so stop when the texture suits how you plan to use the seasoning.

Using the seasoning

Vegetables: add the powder to vegetables as they cook for a quick savoury boost. Meat and fish: use it as a seasoning while preparing either, adjusting the amount to suit the dish.

Because this is a concentrated blend, start with a little and taste as you cook. The recipe gives no fixed amount for seasoning other dishes.

Recipe notes & tips

• Slice the onion and garlic very thinly for the fresh-herb version.
• Spread the fresh ingredients out on the baking sheet to help them dry evenly.
• Check that the ingredients crumble when pressed before grinding.
• Leave the garlic and onion out of the microwave-drying method.
• Remove woody oregano and thyme stems before pulverising.
• Use an airtight jar and keep it in a cool, dry place.

Variations

• Add bija: include the optional powder for a different colour and flavour.
• Include celery: use the optional celery powder in the quick blend.
• Add dried cilantro: stir it into the quick seasoning if you like its flavour.
• Choose fresh herbs: dry parsley, thyme, cilantro and oregano with onion and garlic.
• Use ground pepper: choose freshly cracked or already ground pepper for the quick mix.

Common mistakes to avoid

• Leaving thick slices: the onion or garlic may not dry fully; cut them very thinly.
• Grinding while damp: the mixture may clump; dry it until it crumbles when pressed.
• Microwaving garlic or onion: the microwave method is for herbs only; dry those ingredients another way.
• Keeping the stems: woody pieces remain in the powder; remove oregano and thyme stems before grinding.
• Crowding the tray: piled ingredients are harder to dry evenly; spread them out.

How to store

Store the finished seasoning in an airtight container in a cool, dry place. The recipe does not specify a storage duration, so keep it well sealed and dry, and discard it if it develops moisture or an unusual smell.

Frequently asked questions