The Texas BBQ Forum

I see Sazon Goya in allot of recipes but when I go to the store there is about 6 different kinds so what is the best for chili cooking
thanks

Sazon Goya is used by a lot of hispanic cooks. Mostly carribean to season their rice and what have you. I have used the Sazon with "azafran and comino" and find it best to season chili.

Don't use the one with celantro in it.

I think i got the one with cumin and anetto

danger831 wrote:I see Sazon Goya in allot of recipes but when I go to the store there is about 6 different kinds so what is the best for chili cooking
thanks

Have always wondered which one they refer too also but we still did not get the right answer did we?

I use the culantro y anchiote

So I have never used Sazon and I too am interested in what one to use. After doing an internet search I found that other companies other than Goya make Sazon. Is there a certain brand to use as well as flavor?

I like Badia Complete. Garlicky and a good deal of oregano in it.
Goya makes an onion and garlic sazon too if i recall correctly.
Neither of these is 'just so darned salty'!

krshome wrote:So I have never used Sazon and I too am interested in what one to use. After doing an internet search I found that other companies other than Goya make Sazon. Is there a certain brand to use as well as flavor?

"The word "Sazon" just simply means "seasoning" as in Goya "seasoning" so yes there are many many "seasonings" out there besides Goya brand.

I use the "Achote" in competitions. I'm mostly retired from chili cooking but the Achote has given me the best results. Goya has MSG in it so be careful with the salt. . . JR