most important herbs in Dominican gastronomy and appears in countless savory dishes, including meats, stews, beans, and even hot sauces. Depending on the household or region, sazón may also include annatto, tomatoes, bell peppers, celery, vinegar, citrus juice, culantro, ají dulce, cilantro, and other aromatics.

In Puerto Rican cuisine, sofrito is defined by its heavy use of recao (culantro) and ají dulce (sweet chili