How to Make Homemade Seasoning Powder

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What to do with herbs that are going bad? This Homemade Seasoning Powder (Dominican Sazon) solves that and helps shorten preparation time.

Why we ❤️ it

Whenever I need to use seasoning powder at home, I prefer my own Homemade Seasoning Powder. I'm a huge fan of modern conveniences, but when it comes to food, homemade is almost always better.

I like to write our recipes in a way that encourages people to live more frugally and eat more naturally. I make it from fresh herbs that are starting to wilt and spoil, so nothing is wasted.

About this recipe

So why take the time to make Homemade Seasoning Powder?

It's made from ingredients we already have. And it tastes better. Another reason to make this seasoning powder is to save a bunch of herbs from ending in the trash. I don't like wasting food. Once you see how easy it is to make this you too will be loath to pay for seasoning powder.

Buen provecho!

Recipe

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[Recipe + Video] Homemade Seasoning Powder

By: Clara Gonzalez

What to do with herbs that are going bad? This Homemade Seasoning Powder (Dominican Sazon) solves that and helps shorten preparation time.

5 from 1 vote

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Prep Time 1 hr 10 mins

Cook Time 1 hr

Total Time 2 hrs 10 mins

Course Seasoning

Cuisine Dominican

Servings 6 tablespoon

Calories 19 kcal

Ingredients

• 1 bunch parsley
• 1 bunch thyme
• 1 bunch cilantro
• 3 sprigs oregano (fresh leaves)
• 2 large red onion, cut into very thin slices
• 2 head garlic, the cloves cut into very thin slices

Instructions

 

• 
  Setting on pan: Remove the oregano sticks to leave just the leaves.

  Spread the parsley, thyme, cilantro, oregano, garlic, and onion on a baking sheet.
• 
  Drying in dehydrator: Place in dehydrator for 4-5 hours, or until completely dry (they will crumble when pressed).

  Drying in oven: Dry on metal tray in the oven at 176 ºC [80 ºC] (or as low as possible) for 4 hours, or until all ingredients are dry (they will crumble when pressed).

  Drying in microwave: Microwave herbs only (no garlic or onion - see notes) on a microwave-safe tray for 30 seconds. Check to see that they are completely dry (they will crumble when pressed). Microwave for another 10 seconds if they need to be dried some more.

  The color of the resulting powder will depend on the combination of herbs and the drying method.
• 
  Cleaning: Remove from the oven/dehydrator/microwave and remove the remaining oregano and thyme sticks, leaving only the leaves.
• 
  Pulverizing: Pulverize in a food processor or coffee grinder.
• 
  Storing: To store, put in an airtight container in a cool, dry place (see notes).

  Use it to season vegetables, meats, and fish.

Tips and Notes

Garlic and onion take too long to dry in the microwave, regardless of how thin it's minced/sliced, and it eventually burns a bit, so it doesn't work. In that case, make a herb-only seasoning, or add store-bought dry garlic and onion. This is my preferred method, actually, because it's speedy, energy-efficient, and uncomplicated.

Do you have any other herbs at hand (leek, chives, culantro, etc.)? Throw them in too!

I do not recommend adding salt to it. Salt is hydrophilic (will attract water from the air) and make it damp and last much less time. If you make a batch that is going to last more than a week, it's best to refrigerate it, out of an abundance of caution.

Nutrition

Serving: 1tablespoonCalories: 19kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 123IUVitamin C: 6mgCalcium: 24mgIron: 1mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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