Why we will never use powders

May 28, 2026 · 3 min read

Walk down any seasoning aisle and you'll find dozens of little packets promising "authentic" flavor. Open one and you mostly find salt, MSG, and a beige powder that smells faintly of garlic. Convenient, sure. But it tastes like a shortcut.

Our sazón verde is a paste, not a powder. Fresh cilantro, ají dulce, garlic, onion, and lime, blended in small batches and kept cold. It looks alive because it is — flecks of green, a little texture, a smell that fills the kitchen.

That choice costs us shelf life and convenience. What we get back is the taste of a real kitchen. We think that's the only trade worth making.