We all have those smells that take us back to our childhood homes. Sometimes it’s something like perfume or something in nature like trees or flowers. A lot of the time I believe it’s food. This seasoning smells like home to me.

For me, Cuban seasoning should be heavy on two spices: garlic & cumin. Cumin, comino en Español, was brought to Cuba by the Spanish. It is native to the Middle East. In researching, I learned that cumin is mentioned in the Bible! (See Isaiah 28:25-27)

I rarely ever measure out spices when I’m in the kitchen & usually just sprinkle away at my heart’s content. However, I am a big fan of these “all in one” type seasoning mixes. I make my own chili powder with this recipe I found on Pinterest! Since I appreciate that recipe so much, I sat down & developed my own Cuban mix to share during Hispanic Heritage Month.

This is different from the Sazón packets you see in stores. Those are fantastic! They typically have achiote/annato for coloring & contain cilantro. This is not a copy-cat of that, but can be used pretty much the same way.

I’m using about 2 tbsp of this stuff on some chicken thighs for dinner tonight. You can use it on any protein, or even meatless dishes!

Cuban Seasoning Mix

Makes about 8 tbsp

• 2 tbsp garlic powder
• 2 tbsp cumin
• 1 tbsp onion powder
• 1 tbsp dried parsley
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika

1. Mix all spices thoroughly in a bowl. Store seasoning mix in a dry place.

For scaling up/down: 1 tbsp = 3 tsp, 4 tbsp = 1/4 cup

Tagged: cuban, Hispanic Heritage Month