薩松

I usually just use salt and pepper, but this blend with annatto and cumin gave my black beans a deep, earthy flavor that simmered perfectly. The color it adds is gorgeous too.

Dusted a pinch over chicken before braising and the annatto gave everything that warm, sunset-orange color while the cumin and onion did the heavy lifting on flavor. It's become my shortcut for weeknight dinners that taste like they simmered all day.

Sprinkled this into a pot of beans that simmered for two hours, and the color alone made the dish look like it came from a restaurant. The annatto gives it that deep, appetizing orange, while the garlic and onion round out the flavor without any one spice hogging the spotlight.