Description
Delish Sazon Liquido Sabor a Carne is a convenient liquid seasoning designed to enhance the flavor, aroma, and color of beef and stews. Crafted with a balanced blend of spices and savory extracts, this liquid sazon helps you achieve authentic, slow-cooked taste in minutes—ideal for meats, gravies, sauces, soups, rice, and beans.
Key Features & Benefits
- Rich, well-rounded beef flavor in liquid form
- Quickly adds depth, color, and aroma to food
- Easy-to-pour bottle for mess-free application
- Great for meats, stews, soups, sauces, and latin dishes
- No artificial flavors or preservatives
- Concentrated formula—just a small amount needed per dish
- Suitable for home and professional kitchens
Ingredients
Water, salt, caramel color, beef extract, vegetable protein hydrolysate, sugar, soy sauce, onion powder, garlic powder, spices (coriander, cumin), citric acid, sodium benzoate (preservative).
Nutrition Facts
| Serving Size | 1 tbsp (15ml) |
| Servings Per Container | ~16 |
| Calories | 5 |
| Total Fat | 0g |
| Sodium | 690mg |
| Total Carbohydrates | 1g |
| Sugars | 0g |
| Protein | 0g |
How to Use
Shake well before use. Add 1–2 tablespoons during the cooking process for stews, soups, gravies, meat marinades, or any recipe needing extra beef flavor and color. Can be used as a finishing touch or blended in with other seasonings.
Storage and Packaging
Store tightly closed in a cool, dry place. Refrigerate after opening and use within 2 months for optimal freshness.
Warnings & Precautions
- Contains soy and beef extracts
- High in sodium—use in moderation if on a low-sodium diet
- Free from major allergens other than listed ingredients
FAQs (Frequently Asked Questions)
Does this liquid sazon affect dish color?
Yes, caramel color helps impart a rich, appetizing appearance to stews, meats, and sauces.
Can I use it for vegetarian dishes?
No, it contains beef extract and is intended to boost beef flavor.
How much should I use per meal?
Generally, 1–2 tablespoons per large pot; adjust to taste and recipe size.


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