{"title":"Authentic Mexican Spices","description":"\u003cp\u003eThe spices behind real Mexican cooking — dried chile blends, fajita and taco seasonings, achiote, and chili-lime. Badia blends them the way Mexican home cooks and taquerias actually use them, from mole to street corn.\u003c\/p\u003e\n\u003cdiv class=\"bodega-related\"\u003e\n\u003cp\u003e\u003cstrong\u003eExplore more collections:\u003c\/strong\u003e \u003ca href=\"\/collections\/cuban-pantry-seasonings\"\u003eCuban Pantry \u0026amp; Seasonings\u003c\/a\u003e · \u003ca href=\"\/collections\/caribbean-jamaican-seasonings\"\u003eCaribbean \u0026amp; Jamaican Seasonings\u003c\/a\u003e · \u003ca href=\"\/collections\/marinades-cooking-sauces\"\u003eMarinades \u0026amp; Cooking Sauces\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/recipes\"\u003eRecipes \u0026amp; how-to guides →\u003c\/a\u003e · \u003ca href=\"\/collections\/easy-meal-prep\"\u003eEasy Meal Prep →\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"chipotle-ranch-seasoning-bundle-1","title":"Badia Chipotle Ranch \u0026 Ranch Seasoning Bundle","description":"\u003cp\u003eTwo dry ranch blends that go far beyond salad dressing. Classic Ranch handles the cooling, herby side; Chipotle Ranch brings smoke and dried chile heat. Together they cover every ranch craving — from wings to dips to weeknight chicken.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRanch Seasoning (5 oz) — buttermilk, onion, garlic, parsley, dill — and Chipotle Ranch Seasoning (5 oz), the same backbone with smoked chipotle and a low, lingering heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk either blend into sour cream and mayo for dip in two minutes. Toss popcorn, fries, roasted potatoes, or warm tortilla chips while they're still hot. Rub Chipotle Ranch on chicken wings, drumsticks, pork tenderloin, or skirt steak before grilling. Use classic Ranch as a dry seasoning on baked chicken breast, smashed potatoes, and roasted broccoli. Mix the two 50\/50 for a smoky-cool wing rub that holds up on the grill and in the air fryer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGame day, cookouts, taco night, and anyone who wants Tex-Mex and American BBQ flavor without juggling ten jars.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Ranch-style snacking and weeknight dinners — wings, dips, chicken, and loaded fries.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101281513835,"sku":"CRR-02","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/RanchBundle.jpg?v=1748978143"},{"product_id":"chipotle-ranch-seasoning-5-oz-1","title":"Badia Chipotle Ranch Seasoning, 5 oz","description":"\u003cp\u003eChipotle Ranch Seasoning layers smoky dried chipotle over the cool, herby backbone of buttermilk ranch — garlic, onion, dill, parsley, and a tang of cultured dairy. It's the seasoning that turns plain proteins and starches into the smoky-creamy flavor profile that defines Tex-Mex roadhouse cooking and modern American BBQ side boards.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDust over fries, tater tots, kettle chips, and popcorn. Rub onto chicken wings, drumsticks, and pork chops before grilling. Stir into sour cream or Greek yogurt for a dip, or whisk with mayo and buttermilk for a quick chipotle ranch dressing over taco salads and Cobb bowls. Excellent on grilled corn, roasted potato wedges, and smoked brisket sandwiches.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTex-Mex and Southern BBQ cooks lean on chipotle ranch when they need smoke and cream in one shake — game-day spreads, tailgate platters, smashburgers, and loaded nachos all run on this profile. It's the bridge between a dry rub and a finishing dust.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToss hot fries or roasted potatoes with a splash of neutral oil first, then hit them with the seasoning so it clings instead of falling to the bottom of the bowl.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101281677675,"sku":"33844012564","price":5.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaChipotleRanch-2.jpg?v=1748978147"},{"product_id":"badia-spices-mexican-chili-pepper-bundle-6-varieties-for-spicing-up-your-favorite-dishes","title":"Badia Ancho, Arbol, California, Guajillo, Japones \u0026 New Mexico Chili Bundle","description":"\u003cp\u003eA complete dried chile library for Mexican cooking — six varieties that cover the heat, color, and depth profiles behind moles, adobos, salsas, and braises. Toast, soak, and blend; each pepper does a specific job.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAncho Chili (3 oz) brings raisin-sweet, mild depth and is the backbone of red mole and enchilada sauces. Arbol (3 oz) delivers sharp, clean heat for salsa de arbol and chile oils. California Chili (3 oz) is mellow and earthy, ideal for red sauces and chili colorado. Guajillo (3 oz) contributes bright, tangy fruit and red color to birria, adobo, and pozole rojo. Japones (3 oz) adds dry, lingering heat to oils and stir-fries. New Mexico (3 oz) rounds it out with smoky-sweet warmth for chile rojo and posole.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStem, seed, and toast the chiles in a dry skillet 20–30 seconds per side until fragrant. Soak in hot water 20 minutes, then blend with the soaking liquid, garlic, and onion for adobos and mole bases. Combine guajillo with ancho for birria; arbol with guajillo for table salsa; California with New Mexico for chili colorado. Bloom in oil to build the foundation of any braise or stew.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHome cooks building a real Mexican pantry, anyone making birria, mole, pozole, enchilada sauce, or chile-braised meats from scratch — and cooks who want to dial heat and flavor with precision instead of a single jarred blend.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Authentic Mexican chile cooking — mole, adobo, salsa roja, and braised carnitas.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101285544299,"sku":"CP-01","price":24.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/MexicanPepperBundle.jpg?v=1748978218"},{"product_id":"piloncillo-sugar-crust-8-oz","title":"Badia Piloncillo Sugar, 8 oz","description":"\u003cp\u003ePiloncillo is unrefined Mexican cane sugar pressed into cones — deep amber, faintly smoky, with molasses and caramel notes that white or brown sugar can't replicate. It's the sweetener that defines café de olla, Mexican mole, and the slow-braised desserts that run through Pan-Latin home kitchens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDissolve into café de olla with cinnamon stick and clove. Melt into mole poblano and mole negro to round out the chiles and chocolate. Simmer with water and cinnamon for piloncillo syrup over buñuelos, churros, and sopaipillas. Braise with pork for cochinita pibil and tinga, or stew into capirotada (Mexican bread pudding) and calabaza en tacha (candied pumpkin). Cuban cooks use it in boniato dulce and slow-cooked black beans for depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Mexican kitchens, piloncillo is essential for Day of the Dead breads, Christmas ponche, and Lenten desserts. The cone shape is traditional — break off what you need with a heavy knife or grate it for fast melting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTo soften a hard cone quickly, microwave it for 15-second bursts wrapped in a damp paper towel, or chop coarsely and dissolve in a splash of warm water before adding to recipes.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101288722795,"sku":"33844006655","price":5.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844006655.jpg?v=1748978260"},{"product_id":"pequin-chili-0-5-oz","title":"Badia Pequin Chili Pepper, 0.5 oz","description":"\u003cp\u003ePequin chili peppers are tiny, oval, sun-dried pods from northern Mexico — eight to ten times hotter than jalapeño, with a clean, smoky-citrus heat that hits fast and fades clean. They're the wild chile that defines Mexican table salsas, brothy stews, and the pickled escabeches found in every Sonoran and Tamaulipan kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush over pozole, menudo, and caldo de res at the table. Toast and blend into salsa pequin with garlic, tomato, and lime. Steep whole pods in vinegar with carrots and onion for chiles en escabeche. Drop into adobos and marinades for carne asada, or simmer into bean pots and tomato-based stews. A pinch crushed over street corn, mango with lime, or scrambled eggs delivers immediate heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePequin grows wild across the Sierra Madre and is harvested by hand — Mexican cooks treat it as the everyday heat chile, the one always sitting in a small dish on the table. It's the chile behind Cholula and many regional bottled hot sauces.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast whole pods in a dry skillet for 20-30 seconds until fragrant before crushing or grinding — it deepens the smoky notes and softens the raw bite.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101288788331,"sku":"33844006549","price":4.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiapequinChili1.5oz.jpg?v=1748978263"},{"product_id":"corn-husks-hoja-de-tamal-6-oz","title":"Badia Corn Husks (Hoja de Tamal), 6 oz","description":"\u003cp\u003eDried corn husks — hojas de tamal — are the wrappers that define Mexican tamales. Pliable after a soak, they impart a subtle sweet-corn aroma to the masa as it steams and hold the filling in a neat, breathable package no foil or parchment can replicate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSoak in hot water for 30 minutes, then wrap masa around fillings of pork in red chile, chicken in salsa verde, rajas with cheese, or sweet pineapple and raisins. Steam upright in a tamalera for 60-90 minutes. Beyond tamales, use husks to wrap fish or chicken for steaming, line the bottom of a steamer basket to perfume rice, or infuse cream and milk for corn-husk ice cream and flan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTamales are central to Mexican celebrations — Día de la Candelaria on February 2, Las Posadas through December, weddings, baptisms, and Sunday family tamaladas where everyone wraps together. A 6 oz bag handles a substantial batch for a holiday spread.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAfter soaking, tear a few husks lengthwise into thin strips and use them as ties to secure the ends of each tamal — cleaner than string and steams right along with the rest.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101288952171,"sku":"33844006457","price":17.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Project1.jpg?v=1748978267"},{"product_id":"lime-juice-128-fl-oz","title":"Badia Lime Juice, 128 fl oz","description":"\u003cp\u003eOne gallon of lime juice, ready to pour. The same brightness you'd get from squeezing dozens of limes by hand — without the cutting board, the strainer, or the seeds. Built for cooks who marinate by the tray and mix drinks by the pitcher.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour straight into the marinade bag with garlic, cumin, oregano, and oil. Add chicken, pork, skirt steak, or shrimp and refrigerate two to twenty-four hours. Pour into the skillet at the end of a sauté to deglaze and lift the fond. For drinks, mix directly into pitchers of margaritas, mojitos, and agua fresca.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Cuban mojo chicken and lechón. Mexican carne asada, pollo asado, and ceviche. Caribbean jerk marinades. Pan-Latin tostones, yuca, and black beans. Tacos al pastor finish. Guacamole. Key lime pie filling. Batch cocktails.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e Squeezing a quart of fresh lime juice takes thirty to forty limes and an hour at the cutting board. This jug pours in seconds, with consistent acidity batch to batch — no over-bitter pith, no seeds, no waste. The 128 oz size is the lowest cost per ounce we offer, sized for caterers, taquerías, bars, and anyone marinating in volume.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289214315,"sku":"33844004118","price":20.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/LimeJuiceGallon600.jpg?v=1748978270"},{"product_id":"lime-juice-10-fl-oz","title":"Badia Lime Juice, 10 fl oz","description":"\u003cp\u003eTen ounces of lime juice in a pour-spout bottle — the fast-track to citrus-driven Latin and Caribbean cooking. All the brightness of fresh-squeezed without the cutting board, the strainer, or the produce-aisle gamble.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Pour directly into the marinade bag with garlic, cumin, oregano, and oil. Add chicken thighs, pork shoulder, skirt steak, or shrimp and refrigerate two to twenty-four hours before grilling or searing. Splash into the skillet at the end of a sauté to deglaze. For finishing, hit tacos, ceviche, black beans, and grilled fish right before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Cuban mojo marinades for chicken and pork. Mexican carne asada and pollo asado. Ceviche and aguachile. Caribbean jerk rubs. Tostones and yuca finish. Guacamole. Agua fresca and margaritas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e A dozen limes yield maybe a cup of juice after twenty minutes of squeezing — and quality varies bottle to bottle of fruit. This bottle pours measured acidity in seconds, every time, with no seeds and no pith bitterness. Shelf-stable until opened, refrigerated after, so the marinade you need at 6 p.m. is ready when you are.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289279851,"sku":"33844009250","price":2.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Lime-Juice-10-oz.jpg?v=1748978273"},{"product_id":"pasilla-negro-largo-6-oz","title":"Badia Pasilla Negro Largo Pepper, 6 oz","description":"\u003cp\u003ePasilla Negro Largo is the dried form of the chilaca chile — long, wrinkled, near-black pods with a deep raisin-and-cocoa flavor and gentle heat. In Mexican cooking, it's one of the three pillars (alongside ancho and mulato) that build the backbone of mole negro and mole poblano. This 6 oz bag gives you enough whole pods to toast, soak, and blend through several batches of sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast and rehydrate for mole negro, mole poblano, and salsa de pasilla. Blend into adobo for braised short rib or lamb barbacoa. Simmer into pipián, borracho beans, and the broth for birria. Stem, seed, and toast until brittle, then crumble over tlacoyos, sopes, or grilled corn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePasilla is essential to Oaxacan and central Mexican kitchens — the chile that gives mole its dark, layered finish rather than raw heat. Home cooks reach for it whenever a dish needs depth: long stews, holiday moles, rich tomato-chile salsas, and slow-braised meats meant to be served with warm tortillas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast the pods in a dry comal for 10–15 seconds per side until they puff and smell like cocoa — any longer and they turn bitter. Soak in hot water for 20 minutes, then blend with a splash of the soaking liquid for the smoothest sauce.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289410923,"sku":"33844006853","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaPasilla6oz.jpg?v=1748978277"},{"product_id":"pasilla-negro-largo-3-oz","title":"Badia Pasilla Negro Largo Pepper, 3 oz","description":"\u003cp\u003ePasilla Negro Largo is the dried chilaca chile — long, glossy-black, wrinkled pods carrying raisin, cocoa, and dried-fruit notes with mild heat. It's one of the foundational chiles of Mexican mole and a workhorse for deep, dark salsas. This 3 oz size suits households cooking mole once or twice a season or building a small chile pantry alongside ancho and guajillo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast and soak the pods for mole negro, mole poblano, and salsa de pasilla con tomate. Blend into adobo for carne adobada, braised lamb, or pork shoulder. Stir into pot beans and pozole broth, or crumble toasted pieces over sopes, tlacoyos, and roasted vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Oaxacan and central Mexican kitchens, pasilla is the chile that contributes color and complexity rather than heat. Cooks pair it with ancho and mulato for mole, with tomate de milpa for table salsa, and with garlic and vinegar for slow-braised adobos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOpen the pods, remove seeds and veins, and toast on a hot dry skillet just until fragrant and pliable — about 10 seconds a side. Bitterness comes from over-toasting, not from the chile itself.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289541995,"sku":"33844000660","price":6.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaPasilla3oz-1.jpg?v=1748978280"},{"product_id":"chipotle-ground-2-5-oz","title":"Badia Chipotle Ground Spice, 2.5 oz","description":"\u003cp\u003eGround chipotle is dried, smoked jalapeño milled into a fine, rust-red powder. It carries the unmistakable smokiness of the morita and meco chiles it's made from, with steady medium heat and a faint sweetness. This 2.5 oz jar is the form to reach for when you want chipotle flavor distributed evenly through a rub, marinade, or finished dish — no soaking or blending required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild dry rubs for brisket, pork shoulder, chicken thighs, and skirt steak. Stir into adobo marinades for tacos al pastor, tinga de pollo, and grilled shrimp. Whisk into crema, mayo, or sour cream for tortas, elote, and burgers. Season chili, black beans, queso, and tomato-based salsas. Dust over roasted sweet potatoes, corn, or fried eggs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChipotle is central to Mexican home cooking — tinga, adobo, salsa de chipotle — and to Tex-Mex barbecue, where its smoke layers naturally with mesquite and oak. It's how cooks add depth to a dish in a single spoonful when there's no time to toast and soak whole pods.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom the powder in warm oil or melted butter for 30 seconds before adding liquid — it unlocks the smoke and rounds out the heat. Start with half a teaspoon per pound of meat and adjust up.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289836907,"sku":"33844002664","price":4.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002664.jpg?v=1748978284"},{"product_id":"cilantro-3-5-oz","title":"Badia Cilantro Spice, 3.5 oz","description":"\u003cp\u003eDried cilantro is the leaf of the coriander plant, dehydrated and crumbled to preserve its bright, citrus-green character. It rehydrates the moment it hits a warm liquid or fat, making it the practical form for cooked dishes where fresh cilantro would wilt or dull. This 3.5 oz jar keeps a Mexican and Pan-Latin pantry ready year-round, regardless of what's in the produce drawer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into pot beans, arroz verde, sopa de fideo, and pozole. Season ground beef and turkey for tacos, picadillo, and albóndigas. Mix into marinades for pollo asado, carnitas, and grilled shrimp. Blend into chimichurri verde, salsa verde, and creamy avocado dressings. Sprinkle over scrambled eggs, lentil soup, and roasted cauliflower.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCilantro is the green note running through Mexican, Cuban, Peruvian, Colombian, and Dominican cooking — sofrito, recaíto, mojo, aguachile. Cooks across Latin America use it daily, the same way Italian kitchens lean on parsley and basil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd dried cilantro early in cooking when it's flavoring a stew or sauce, and again at the end for fragrance. To wake it up before sprinkling, rub the leaves between your palms to release the oils.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101290885483,"sku":"33844006112","price":7.81,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844006112.jpg?v=1748978306"},{"product_id":"japones-red-chili-pepper-6-oz","title":"Badia Japones Red Chili Pepper, 6 oz","description":"\u003cp\u003eChile japonés is a small, slender, deep-red dried chile with sharp, clean heat and a faintly nutty finish. Despite the name, it's a staple of Mexican cooking — the chile cooks reach for when a dish needs straightforward fire without the fruitiness of guajillo or the smoke of chipotle. This 6 oz bag is a working-cook quantity for stocking salsas, oils, and stews.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast whole pods in oil to infuse salsa macha, chile de árbol-style table salsa, and aguachile. Drop into pot beans, lentils, and caldo de res for background heat. Crumble into marinades for carne asada and pollo a la diabla. Simmer with tomato and garlic for a fast taquería-style salsa roja. Steep in vinegar for a Mexican-style hot sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJaponés is the everyday heat chile of Mexican home kitchens — kept in a jar next to the comal for tossing into whatever's cooking. It also crosses cleanly into Sichuan stir-fries, Thai curries, and dried-chile pasta, where its straight heat and sturdy skin hold up to high temperatures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast the pods whole in a dry pan for 15–20 seconds until they darken a shade and smell toasty. For milder heat, snip off the stem and shake out the seeds before using.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101291278699,"sku":"33844006815","price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844006815-1-1.jpg?v=1748978313"},{"product_id":"chipotle-mild-sauce-5-2-fl-oz","title":"Badia Chipotle Mild Sauce, 5.2 fl oz","description":"\u003cp\u003eChipotle Mild Sauce is a smoky, tomato-forward chipotle pepper sauce with gentle heat — ready to pour, no blending or rehydrating dried chiles required. It carries the wood-smoked depth of chipotle in adobo with a softer burn, so the whole table can enjoy it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the bottle. Drizzle over tacos, eggs, or rice bowls. Spoon into a bag with chicken thighs or skirt steak for a 30-minute marinade, then sear in a hot skillet. Stir a few tablespoons into mayo, sour cream, or crema for an instant dipping sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTacos al pastor, carne asada, chipotle chicken bowls, breakfast burritos, queso fundido, chilaquiles, smoky black bean soup, BBQ glazes, burgers, and Tex-Mex enchiladas. Works as a finishing sauce or a base layer in chili and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSkips the work of toasting dried chipotles, soaking, and pureeing with tomato and aromatics. One pour delivers consistent smoke and heat, batch after batch — no guesswork on spice level, no blender to clean.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101291704683,"sku":"33844003289","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaChipotleMildSauce.jpg?v=1748978324"},{"product_id":"fajita-seasoning-9-5-oz","title":"Badia Fajita Seasoning, 9.5 oz","description":"\u003cp\u003eThe seasoning that defines the Tex-Mex fajita platter — chile, cumin, garlic, onion, and oregano calibrated to coat skirt steak, chicken, or shrimp and hold up to a screaming-hot skillet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto skirt or flank steak before grilling, then slice against the grain for fajitas with peppers and onions. Toss with chicken thighs for sheet-pan dinners. Season shrimp for tacos al pastor-style platters. Stir into ground beef for taco filling, sprinkle on roasted potatoes, or fold into a lime-and-oil marinade for portobellos. Works in quesadillas, burrito bowls, and fajita-spiced rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFajitas grew out of Tex-Mex ranch cooking along the Rio Grande, where vaqueros grilled cheaper cuts of beef over open flame. The dish crossed into mainstream Mexican-American kitchens in the 1980s and became one of the most ordered plates in American restaurants. This blend is the shortcut Tex-Mex cooks reach for when the skillet is already hot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMix with lime juice and oil 30 minutes before cooking — the acid loosens the spices into a paste that crusts beautifully on a cast-iron sear.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101293113707,"sku":"33844006341","price":7.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaFajitaSeasoning9.5oz.jpg?v=1748978351"},{"product_id":"chili-powder-9-oz","title":"Badia Chili Powder Seasoning, 9 oz","description":"\u003cp\u003eChili Powder Seasoning is the Tex-Mex chili blend — ground chiles built out with cumin, garlic, oregano, and salt into the all-in-one base that defines a pot of Texas-style chili con carne. The 9 oz size matches how this spice actually gets used: by the tablespoon, not the pinch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild chili con carne, chili verde, and white chicken chili. Rub onto skirt steak for fajitas, brisket for barbacoa, or chicken thighs for tacos. Season ground beef for hard-shell tacos and taco salad, stir into enchilada sauce and Frito pie, dust on roasted corn for elote-style street corn, and bloom into pinto or charro beans.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the spice that built Tex-Mex. Texas chili parlors, San Antonio chili queens, and home cooks across the Southwest rely on a pre-mixed chili powder as the backbone of long-simmered meat dishes. It also crosses easily into Mexican-American kitchens for taco nights, refried beans, and chili-lime rubs on grilled corn and shrimp.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom it in fat — toast the powder in beef drippings or oil for 30 seconds before adding liquid. Raw chili powder tastes dusty; bloomed chili powder turns deep red and unlocks the cumin and oregano underneath.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295014251,"sku":"33844002145","price":7.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844002145.jpg?v=1748978389"},{"product_id":"pepper-cayenne-4-oz","title":"Badia Cayenne Pepper Spice, 4 oz","description":"\u003cp\u003eGround cayenne is the steady heat behind Cajun and Creole cooking — the red powder that defines gumbo, jambalaya, and blackened fish. Clean capsicum burn, no smoke, no sweetness, just direct chile heat that builds rather than spikes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCore to blackening rubs for redfish, catfish, and chicken — combined with paprika, thyme, oregano, garlic, and onion powder pressed onto the protein before a screaming-hot cast iron sear. Stirred into gumbo and étouffée after the roux, into jambalaya with the rice, into remoulade and cocktail sauce. In Mexican kitchens it sharpens chorizo, enchilada sauce, and pickled vegetables. A pinch lifts mac and cheese, deviled eggs, and chocolate desserts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLouisiana cooks reach for cayenne the way Italian cooks reach for black pepper — it's the default heat. Essential anywhere you want warmth without the fruitiness of paprika or the smokiness of chipotle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom cayenne in oil or butter for 15 seconds before adding liquid. It distributes the heat evenly and pulls out the red color. Add early in a long braise for background warmth, late in a quick sauté for a sharper bite.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101297373547,"sku":"3384403006","price":3.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaCayennePepper4oz600.jpg?v=1748978428"},{"product_id":"new-mexico-6-oz","title":"Badia New Mexico Pepper, 6 oz","description":"\u003cp\u003eNew Mexico pepper is the dried red chile of the Hatch Valley and the wider Southwest — earthy, mildly fruity, with gentle heat and a deep brick-red color. It's the chile that gives New Mexican red enchilada sauce and Tex-Mex chili their backbone. Ground and ready, a 6 oz jar carries a household through months of red sauces, rubs, and stews.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk into hot oil with garlic and oregano to build red chile sauce for enchiladas, tamales, and posole rojo. Stir into Tex-Mex chili con carne, beef birria, or carne adovada braises. Rub onto pork shoulder, brisket, or skirt steak with cumin, garlic, and salt before low roasting. Sprinkle over grilled corn, roasted potatoes, or pinto beans. Stir into masa for red tamales.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining chile of New Mexican cooking — the red half of the state's iconic Christmas-style plate — and a staple across Tex-Mex and Northern Mexican kitchens. When a recipe calls for chile colorado or pure red chile powder without the cumin-and-oregano spice mix, this is what it means.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor red sauce with real depth, bloom the powder in lard or oil for about 30 seconds before adding broth. Cooking it dry burns it; simmering it raw tastes flat. The short fat bath is the whole difference.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101305860459,"sku":"33844006860","price":9.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaNewMwexicochili6oz.jpg?v=1748978581"},{"product_id":"new-mexico-3-oz","title":"Badia New Mexico Pepper, 3 oz","description":"\u003cp\u003eNew Mexico pepper is the dried red chile native to the Hatch Valley — earthy, lightly fruity, with moderate heat and the deep brick color that defines Southwestern red sauces. Ground fine and ready to bloom, the 3 oz jar is sized for the home cook who runs enchilada nights, chili weekends, and the occasional rub without committing to a bulk jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild New Mexican red chile sauce for enchiladas, tamales, and huevos rancheros — bloom in oil with garlic and oregano, then simmer with broth. Stir into Tex-Mex chili con carne, carne adovada, or pork posole rojo. Combine with cumin, garlic powder, and salt for brisket and pork shoulder rubs. Dust over roasted potatoes, grilled corn, or charro beans for color and warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe cornerstone chile of New Mexican cooking — the red side of the famous Christmas-style plate — and a staple across Tex-Mex and Northern Mexican kitchens. When a recipe calls for pure red chile powder rather than a chili spice mix, New Mexico is what's meant.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAlways bloom this chile in fat for 20 to 30 seconds before adding liquid. Toast it too long and it turns bitter; skip the step and the sauce tastes flat. The brief sizzle wakes up its color and fruit.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101306057067,"sku":"33844006402","price":5.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaNewMwexicochili3oz.jpg?v=1748978584"},{"product_id":"oregano-ground-12-oz","title":"Badia Oregano Ground Spice, 12 oz","description":"\u003cp\u003eGround oregano is the dried, milled leaf of the oregano plant — sharp, herbaceous, and slightly peppery, with a directness that whole-leaf can't match. Ground form distributes evenly through rubs, sauces, and dough, putting flavor on every bite. A 12 oz jar is the working size for households that cook Mediterranean, Italian, and Mexican on regular rotation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into pizza and marinara sauce, meatballs, and lasagna fillings. Rub onto lamb chops, chicken thighs, and pork loin with garlic, lemon, and olive oil for Greek-style roasting. Blend into taco seasoning, chili powder mixes, and adobo rubs for carne asada and pollo asado. Sprinkle over Greek salad, feta, grilled vegetables, and white beans. Mix into pinto beans, refried beans, and red chile sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the rare herbs that anchors three major cuisines at once. Italian cooks lean on it for tomato sauces and grilled meats; Greek and broader Mediterranean kitchens build souvlaki, lemon-roasted chicken, and bean dishes around it; Mexican cooks treat it as essential to pozole, birria, salsa roja, and bean pots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub ground oregano between your palms over the pan before it goes in. The friction and warmth release its volatile oils so the aroma hits the dish, not the cutting board.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307138411,"sku":"33844005399","price":10.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005399.jpg?v=1748978600"},{"product_id":"guajillo-6-oz","title":"Badia Guajillo Pepper, 6 oz","description":"\u003cp\u003eGuajillo is the backbone chile of Mexican cooking — a dried mirasol with deep red color, mild-to-medium heat, and notes of green tea, dried berry, and tamarind. Toast, soak, and blend into the foundation of countless salsas and stews.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBirria de res, pozole rojo, enchiladas rojas, adobo for cochinita and carne adovada, salsa macha, and the rojo half of mole. Also blended into marinades for tacos al pastor and grilled meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Mexican home and regional cooking from Jalisco to Oaxaca. Cooks reach for guajillo when they need color and structure without overwhelming heat — it carries a sauce rather than dominating it. Often paired with ancho for sweetness and chile de árbol for a heat lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast the pods on a dry comal for 15-20 seconds per side until fragrant, then soak in hot water for 20 minutes before blending. Strain the puree through a fine mesh to remove skins for a silky sauce.\u003c\/p\u003e\u003cp\u003eShips from our Doral, FL facility.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307236715,"sku":"33844006822","price":9.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006822.jpg?v=1748978603"},{"product_id":"ancho-6-oz","title":"Badia Ancho Pepper, 6 oz","description":"\u003cp\u003eAncho is the dried form of the poblano pepper — wide, wrinkled, and deep mahogany, with mild heat and flavors of dried fig, raisin, prune, and cocoa. It is the sweet, fruity foundation of Mexican red sauces and the chile that gives mole its body.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMole poblano, adobo rubs for pork and beef, chiles en nogada (rehydrated and stuffed), enchilada sauce, birria, barbacoa, posole, and chili con carne. Blended with guajillo and pasilla, it forms the holy trinity of dried Mexican chiles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIndispensable in central and southern Mexican cooking, especially Puebla and Oaxaca. Cooks turn to ancho when a sauce needs sweetness, depth, and richness without aggressive heat — it is the chile that makes a mole taste like mole and an adobo taste like home.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor maximum flavor, toast the pods on a dry skillet until pliable and aromatic, then soak in warm water with a splash of the soaking liquid added back to your blend. Save the soaking water — it is liquid flavor for thinning sauces and braising liquids.\u003c\/p\u003e\u003cp\u003eShips from our Doral, FL facility.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307498859,"sku":"33844007072","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaAncho6oz.jpg?v=1748978607"},{"product_id":"ancho-3-oz","title":"Badia Ancho Pepper, 3 oz","description":"\u003cp\u003eAncho is the dried poblano — broad, wrinkled, and brick-red, with gentle heat and deep notes of dried fruit, raisin, and bittersweet chocolate. It builds the sweet, smoky base of Mexican red sauces and gives mole its signature richness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMole poblano, adobo for pork and beef ribs, enchilada rojas, birria, chile colorado, and stuffed chiles when rehydrated whole. Pair with guajillo for color and pasilla for earthiness to build a complete chile base.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCentral to home cooking across Puebla, Oaxaca, and Michoacán, and a cornerstone of Tex-Mex chili. Cooks pull ancho off the shelf when a dish needs body and sweetness — it carries depth without bringing aggressive heat, making it the most versatile dried chile in the Mexican pantry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStem, seed, and toast the pods on a dry comal until the kitchen smells of cocoa and dried fruit, about 20 seconds per side. Soak in hot water for 20 minutes, then blend with a little soaking liquid for a smooth, glossy sauce.\u003c\/p\u003e\u003cp\u003eShips from our Doral, FL facility.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307695467,"sku":"33844007164","price":6.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaAncho3oz.jpg?v=1748978610"},{"product_id":"habanero-hot-sauce-5-2-fl-oz","title":"Badia Habanero Hot Sauce, 5.2 fl oz","description":"\u003cp\u003eHabanero pepper sauce with the fruity, floral heat that defines Caribbean and Yucatecan cooking. Sharp, golden, and ready to pour — no seeding fresh habaneros, no gloves, no blender cleanup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake well. Dash onto finished food for clean heat, or stir into marinades, sauces, and salsas during cooking. A teaspoon into mayo makes an instant habanero aioli; a tablespoon into citrus juice and oil becomes a jerk-style marinade. Start small — the heat builds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCochinita pibil, jerk chicken and pork, fish tacos, ceviche, black beans and rice, grilled pineapple, mango salsa, breakfast eggs, queso fundido, micheladas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFresh habaneros are intense to handle — oils on the skin, fumes in the kitchen, unpredictable heat from pepper to pepper. The 5.2 fl oz bottle delivers consistent burn with the fruit notes intact, dashable from the table, and pourable into the pan. One squeeze does the work of three peppers and a respirator.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101310054763,"sku":"33844003210","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003210.jpg?v=1748978650"},{"product_id":"coriander-seed-12-oz","title":"Badia Coriander Seed, 12 oz","description":"\u003cp\u003eBadia Coriander Seed is the dried fruit of the cilantro plant — citrusy, floral, gently sweet, with none of the soapy edge some find in the fresh leaf. The 12 oz jar runs $0.62 per ounce, sized for cooks who toast and grind their own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast and grind for Indian garam masala, sambar powder, and the base of chana masala or dal. Crack into Mexican adobos and pozole, or rub onto carnitas before braising. Work into Middle Eastern dukkah with sesame, hazelnut, and cumin; pound into harissa; or stir into Lebanese kibbeh. Roast onto carrots and beets to draw out the sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the rare spices essential across three traditions at once — South Asian curries, Mexican mole and adobo, and Levantine spice pastes all lean on it. When a recipe says ground coriander, the difference between pre-ground and freshly toasted is the difference between flat and floral.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast whole seeds in a dry skillet until they smell like orange peel — about 90 seconds — then grind. The lemon-floral oils only wake up with heat, and they fade within a week of grinding.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101313266027,"sku":"33844005801","price":7.44,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844005801.jpg?v=1748978704"},{"product_id":"hibiscus-tea-bags-25-individual-bags","title":"Badia Hibiscus Herbal Tea (Flor de Jamaica), 25 Bags","description":"\u003cp\u003eBadia Hibiscus Herbal Tea — Flor de Jamaica — is dried hibiscus calyces in tea bags, brewing into a deep ruby cup with a bright, tart, cranberry-like flavor. Naturally caffeine-free, it drinks hot in cool weather and shines iced through the summer, with no need for much sweetener thanks to its built-in fruit-forward edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Brew\u003c\/strong\u003e For a hot cup, steep one bag in 8 oz of water just off the boil (200°F) for 5 to 7 minutes. For agua de Jamaica, steep 4 bags in 4 cups of hot water for 10 minutes, sweeten to taste, top with 4 cups of cold water and ice, and finish with lime. Garnish with mint or orange slices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen to Drink\u003c\/strong\u003e Hot after rich meals to cut through fat and reset the palate. Iced through long afternoons, taquizas, cookouts, and any time you want color on the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTraditional Use\u003c\/strong\u003e Flor de Jamaica is one of the three classic aguas frescas of Mexico alongside horchata and tamarindo, and is poured across the Caribbean and Central America at family meals, fiestas, and Sunday lunches.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101314969963,"sku":"33844006280","price":4.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844006280.jpg?v=1748978736"},{"product_id":"sazon-tropical®-with-coriander-annatto-1-75-lbs","title":"Badia Sazón Tropical with Coriander \u0026 Annatto, 1.75 lb","description":"\u003cp\u003eSazón Tropical is the all-purpose Latin seasoning built on coriander, annatto, garlic, cumin, and oregano — the blend that gives Cuban arroz con pollo its golden color and savory backbone. Annatto delivers the warm orange-red hue; coriander and cumin carry the earthy depth that defines home cooking from Havana to Mexico City.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason arroz con pollo, arroz amarillo, and Puerto Rican–style yellow rice. Rub onto pernil, pollo asado, and bistec encebollado before the pan hits the heat. Stir into picadillo, ropa vieja, and black bean soup. Bloom in oil with sofrito for the base of stews, sancocho, and shrimp criollo. Sprinkle on yuca fries, tostones, and roasted plantains.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the everyday seasoning of Cuban, Puerto Rican, Dominican, and Mexican kitchens — the spoonful that turns rice yellow and chicken golden. Cooks reach for it when sofrito alone is not enough and a single packet would be too narrow. The 1.75 lb size is sized for restaurant lines and weekly home cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom one tablespoon in two tablespoons of warm oil before adding sofrito. The annatto releases its color into the fat, coating every grain of rice evenly instead of streaking.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101317230955,"sku":"33844009571","price":15.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844009571-1-1.jpg?v=1748978774"},{"product_id":"sazon-with-saffron-coriander-annatto-bundle","title":"Badia Sazón with Saffron \u0026 Sazón with Coriander and Annatto Bundle","description":"\u003cp\u003eTwo foundational Sazón blends that carry the color, aroma, and savory depth of Latin home cooking — one built on saffron, one on coriander and annatto — so you can season rice, stews, beans, and proteins with the right base every time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSazón with Saffron (7 oz) leans floral and golden, ideal for yellow rice and seafood. Sazón with Coriander and Annatto (7 oz) is the classic red-orange blend with earthy coriander and the unmistakable color of achiote.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReach for the Saffron Sazón when you want arroz amarillo, paella-style rice, fideos, or a brothy fish stew with a perfumed lift. Use the Coriander and Annatto Sazón to bloom in hot oil for sofrito, season pollo guisado, carne guisada, frijoles, and empanada fillings, or rub onto chicken and pork before searing. Combine a small amount of each in a long-simmered stew for layered color and aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight rice-and-protein dinners, Sunday stews, and cooks working across Cuban, Puerto Rican, Mexican, and Dominican kitchens who want both Sazón profiles within arm's reach.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Latin cooking — yellow rice, beans, stews, and seasoned chicken or pork.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101324243307,"sku":"SSF-02","price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaSazonBundle.jpg?v=1748978802"},{"product_id":"hot-spicy-seasoning-bundle","title":"Badia Sazón Caliente \u0026 Chile Lime Bundle","description":"\u003cp\u003eA two-jar heat-and-tang pairing — savory Latin Sazón with chile, paired with the tangy citrus-chile snack seasoning — for cooks who want bold flavor on both the protein and the plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSazón Caliente (5.75 oz) is the spiced-up Sazón built for seasoning meats, rice, beans, and stews. Chile Lime (6.5 oz) is the tangy, zesty blend that finishes fruit, snacks, and grilled vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub Sazón Caliente onto chicken, pork, skirt steak, or shrimp before grilling or searing, and stir it into arroz rojo, frijoles, or a quick guisado for color and heat. Finish the same plate with Chile Lime on the elote, the avocado, the mango salad, or the rim of the michelada. Together they cover the main and the sides of a taco night, asada cookout, or Latin-style brunch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTaco Tuesdays, weekend grilling, and cooks who want one pairing that seasons the protein and brightens everything around it.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Spicy Latin cooking — chile-lime corn, grilled chicken, shrimp tacos, and street snacks.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101324865899,"sku":"CLS-02","price":10.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Sazon-Caliente-Chile-and-Lime-Bundle-Pack-of-2.jpg?v=1748978814"},{"product_id":"mango-lime-pepper-big-bundle","title":"Badia Mango \u0026 Lime Pepper Bundle","description":"\u003cp\u003eTwo tropical citrus peppers in restaurant-size jars. Sweet-tart mango on one side, sharp green lime on the other — the Pan-Latin sprinkle that turns fruit, grilled meat, and snacks into something worth talking about.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMango Pepper (24 oz) blends dried mango with chile and pepper for a sweet-heat finish. Lime Pepper (24 oz) pairs zesty lime with cracked pepper and salt for a clean, acidic lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle mango pepper on pineapple, watermelon, jicama, and mango spears the way street vendors do. Use lime pepper on grilled chicken, shrimp, white fish, and corn on the cob. Rub both on pork or chicken before the grill — mango on one side, lime on the other — for a sweet-and-sour crust. Rim a michelada glass, finish guacamole, or shake over popcorn, fries, and roasted nuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrill nights, fruit cups, taquizas, and anyone building a Latin snack bar at home. Ships from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Tropical Latin sprinkling — fresh fruit, grilled chicken, shrimp tacos, and snack rims.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101325816171,"sku":"MLBB-02","price":31.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Mango-and-Lime-Pepper-Big-Bundle-24-Oz-Pack-of-2.png?v=1748978825"},{"product_id":"tropical-trio-mango-lime-lemon-pepper-big-bundle","title":"Badia Mango, Lime \u0026 Lemon Pepper Bundle","description":"\u003cp\u003eThe full citrus pepper lineup — sweet mango, sharp lime, and bright lemon — in bulk jars built for daily use. Three sprinkles that cover fruit, seafood, poultry, and the grill across Pan-Latin and Mexican kitchens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMango Pepper (24 oz) brings sweet heat from dried mango, chile, and pepper. Lime Pepper (24 oz) delivers green citrus and cracked pepper. Lemon Pepper (1.5 lb) is the workhorse blend of lemon zest, black pepper, and salt for everyday seasoning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLean on mango pepper for fresh fruit, jicama, michelada rims, and sweet-spicy pork rubs. Use lime pepper on grilled shrimp, fish tacos, ceviche-style salads, and corn. Reach for lemon pepper as your default on chicken wings, baked salmon, roasted vegetables, and weeknight proteins. Layer all three on a grilled seafood platter — mango on shrimp, lime on octopus, lemon on snapper — for a citrus flight off one grill.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBig families, grill masters, taquerías at home, and anyone who seasons with citrus more than salt. Ships from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Citrus-pepper seasoning — grilled chicken, shrimp, fish tacos, and fresh fruit.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101326078315,"sku":"TRBB-03","price":43.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiatropicalTrioBigBundle.jpg?v=1748978828"},{"product_id":"mango-pepper-chile-lime-pepper-bundle","title":"Badia Mango Pepper \u0026 Chile Lime Pepper Bundle","description":"\u003cp\u003eTwo fruit-forward seasoning blends built for the moment heat meets sweetness. Mango Pepper layers ripe tropical fruit with black pepper and chile for a sunny, slow-building warmth. Chile Lime pulls in the opposite direction — sharp citrus, tangy salt, and chile for a bright finish that wakes up everything it touches.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMango Pepper (6.5 oz) and Chile Lime (6.5 oz) — both shaker-ready, both versatile enough to live on the counter instead of in the cabinet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub Mango Pepper on chicken thighs, pork tenderloin, or shrimp before grilling; finish with a dusting of Chile Lime once they come off the heat. Toss Chile Lime over watermelon, cucumber, jicama, mango, or pineapple for a classic Mexican fruit cup. Rim a michelada or paloma glass with Chile Lime. Dust either over popcorn, roasted corn, sweet potato wedges, or avocado toast. Whisk Mango Pepper into a quick vinaigrette for grain bowls and slaws.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCooks who lean Pan-Latin and Mexican, grill nights, fruit platters, and anyone who wants two confident finishing seasonings that cover both sweet-hot and bright-tangy territory.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Fruity-spicy Mexican snacking — mango, watermelon, grilled corn, shrimp, and michelada rims.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101326799211,"sku":"MCL-02","price":10.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaChileMango.jpg?v=1748978842"},{"product_id":"mango-complete-chile-lime-bundle","title":"Badia Complete Seasoning, Mango Pepper \u0026 Chile Lime Bundle","description":"\u003cp\u003eA Latin kitchen starter kit in three jars. Complete Seasoning is the all-purpose blend behind Cuban mojo chicken, picadillo, black beans, and rice — garlic, pepper, oregano, cumin, and more in one pour. Mango Pepper layers tropical sweetness over chile heat. Chile Lime finishes everything with tangy citrus salt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eComplete Seasoning, Mango Pepper, and Chile Lime — one savory foundation and two finishing blends that cover sweet-hot and bright-tangy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStart with Complete Seasoning as the base for marinades, sofrito, ground beef, roast chicken, pork shoulder, rice, beans, and grilled vegetables. Use Mango Pepper as a rub on chicken thighs, shrimp, pork, or salmon before grilling — its fruit-and-pepper profile caramelizes beautifully over flame. Finish off the heat with a dusting of Chile Lime, or use it on fresh mango, watermelon, pineapple, jicama, avocado, corn on the cob, and the rim of a michelada or paloma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban, Pan-Latin, and Mexican home cooks, grill nights, taco bars, and anyone setting up a kitchen with three jars that can season almost anything.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Latin everyday cooking — mojo chicken, picadillo, black beans, grilled fish, and street corn.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101327749483,"sku":"MCCL-03","price":15.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaCompleteMagoChile.jpg?v=1748978859"},{"product_id":"chili-fajita-seasoning-bundle-9-oz","title":"Badia Chili Powder \u0026 Fajita Seasoning Bundle","description":"\u003cp\u003eThe two-jar foundation for weeknight Tex-Mex and Mexican-leaning cooking. One delivers the deep, earthy base of chili, enchiladas, and rubs; the other handles the bright, peppery sear of fajitas, tacos, and sheet-pan dinners.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChili Powder — a balanced blend of ground chiles, cumin, garlic, and oregano built for ground beef chili, pots of beans, taco meat, enchilada sauce, and dry rubs for ribs and brisket. Fajita Seasoning — chiles, cumin, onion, garlic, and lime-forward notes tuned for skillet beef, chicken, shrimp, and pepper-and-onion sears.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLean on chili powder when you want simmered depth: bloom it in oil, then add tomato, broth, and protein for chili, mole-style sauces, or a quick enchilada gravy. Switch to fajita seasoning when you want quick heat and char: toss with sliced steak or chicken and hot oil in a cast-iron pan, then finish with lime. Together they cover taco night, burrito bowls, queso, and rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWeeknight cooks who run taco Tuesday on repeat, tailgate and game-day spreads, and anyone building a serious Tex-Mex pantry.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Weeknight Tex-Mex — sizzling fajitas, chili, tacos, and sheet-pan chicken dinners.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101349540203,"sku":"CHFJ-02","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaChiliFajitaBundle9.5oz.jpg?v=1748979024"},{"product_id":"fajita-taco-seasoning-big-bundle-21-oz","title":"Badia Fajita \u0026 Taco Seasoning Bundle","description":"\u003cp\u003eThe two seasonings that carry a Mexican and Tex-Mex weeknight. Fajita Seasoning is built for high-heat searing on steak, chicken, and peppers. Taco Seasoning is tuned for ground meat, beans, and anything that ends up in a tortilla. Keep both, skip the packets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFajita Seasoning and Taco Seasoning — each a complete blend of chiles, cumin, garlic, onion, oregano, and salt, calibrated for its job.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToss Fajita Seasoning with sliced skirt steak or chicken thighs and onions and peppers, then sear hard in a cast-iron skillet until charred at the edges. Use Taco Seasoning to build ground beef or turkey tacos, refried beans, taco soup, queso, and rice. Run both on a single Taco Tuesday spread — fajita platter on one side, taco bar on the other — and let people build.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHouseholds that rotate through tortillas, rice, and beans on a regular basis, and anyone who wants restaurant-style Tex-Mex without measuring six spices every time.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Mexican and Tex-Mex weeknights — steak fajitas, chicken, ground beef tacos, and peppers.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101355929963,"sku":"TFS-02","price":20.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/TacofajitaSeasoningBundle.jpg?v=1748979104"},{"product_id":"mexican-fiesta-bundle","title":"Badia Mexican Fiesta Bundle","description":"\u003cp\u003eA five-jar set that covers the working range of a Mexican and Tex-Mex kitchen — from weeknight tacos to slow-simmered chili to chiles you build from scratch. Two complete blends for speed, three single chiles for control.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTaco Seasoning and Fajita Seasoning for ready-to-go weeknights. Chili Powder for chili, enchilada sauce, and braises. Ground Jalapeño for green, grassy heat. Ground Chipotle for smoky, deep heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReach for Taco or Fajita Seasoning when dinner is in 20 minutes. Build a pot of chili on Chili Powder, then layer Chipotle for smoke and Jalapeño for brightness. Dust Chipotle on roasted sweet potatoes, corn, and crema. Stir Jalapeño into guacamole, marinades, and rubs for pork. Mix Chili Powder and Chipotle into a dry rub for ribs or brisket.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCooks who make Mexican and Tex-Mex food often and want the full chile palette on hand — fast blends for the weekday, single chiles for the weekend.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Mexican and Tex-Mex night — tacos, fajitas, chili, enchiladas, and homemade salsas.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101356093803,"sku":"MFB-05","price":15.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/MexicanFiestaBundle.jpg?v=1748979108"},{"product_id":"sazon-tropical-bundle-6-75-oz","title":"Badia Sazón Tropical \u0026 Sazón Tropical with Coriander and Annatto Bundle","description":"\u003cp\u003eTwo Sazón Tropical blends that handle the full range of Latin home cooking — from quick weeknight rice to slow-simmered stews. The originals build a warm cumin-garlic base; the Coriander and Annatto version layers in citrusy coriander and the deep orange color of annatto for arroz, sofritos, and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYou get Sazón Tropical for everyday seasoning across meats, beans, and vegetables, plus Sazón Tropical with Coriander and Annatto for dishes where you want golden color and a rounder, earthier finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReach for the original Sazón to season pork chops, ground beef for picadillo, or chicken before the pan. Switch to the Coriander and Annatto version when you're building arroz con pollo, yellow rice, sofrito, black beans, or any stew where color matters as much as flavor. Both work as a dry rub before grilling and dissolve cleanly into marinades with citrus and garlic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCooks who run Cuban, Mexican, and Pan-Latin dishes through the kitchen on a regular basis and want one shelf solution covering both daily seasoning and the dishes that need real color and depth.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Latin cooking — yellow rice, beans, picadillo, and stewed chicken.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101362057579,"sku":"ST-02","price":9.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaSAzonTropicalBundle.jpg?v=1748979184"},{"product_id":"hot-sauces-bundle","title":"Badia Chili, Chipotle, Ghost Pepper, Habanero \u0026 Louisiana Cajun Hot Sauce Bundle","description":"\u003cp\u003eFive hot sauces covering the full heat curve, from smoky and approachable to the sharper end of the scale. One lineup for the table, the grill, and the kitchen — Mexican, Cajun, and everyday cooking all handled.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChili Hot Sauce 5.2 fl oz for steady all-purpose heat. Chipotle Mild Sauce 5.2 fl oz, smoky and gentle for tacos and eggs. Ghost Pepper Hot Sauce 5.2 fl oz at the top of the scale. Habanero Hot Sauce 5.2 fl oz, fruity and sharp. Louisiana Cajun Hot Sauce 3 fl oz for the vinegar-forward bite that belongs on gumbo, jambalaya, and fried seafood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSet the Chipotle and Chili sauces out at breakfast and taco night. Stir Habanero into a mango or pineapple salsa, or whisk into vinaigrettes and wing sauces. Use the Louisiana Cajun on red beans and rice, étouffée, fried chicken, and oysters. Save the Ghost Pepper for marinades, chili pots, and the people at the table who ask for it. All five fold into rubs and mop sauces for grilled and smoked meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHot sauce drawers that need a full range — from a daily-driver chipotle to a serious ghost — without buying five different brands.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Fiery table and grill heat — tacos, wings, gumbo, burgers, and grilled meats.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101362844011,"sku":"HS-05","price":19.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Hot-Sauce-Bundle-Pack-of-5-1-1.png?v=1748979200"},{"product_id":"minced-garlic-red-chili-pepper-32-oz","title":"Badia Minced Garlic \u0026 Red Chili Pepper Seasoning, 32 oz","description":"\u003cp\u003eMinced dehydrated garlic with crushed red chili pepper — the two ingredients that build heat and aroma in a hot skillet. The 32 oz jar is the everyday size for cooks who reach for garlic and chili at the start of nearly every dish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDrop a spoonful into hot olive oil and let it sizzle for 20 seconds before adding shrimp, greens, or pasta. Sprinkle over pizza, roasted vegetables, or grilled meats. Stir into marinades, ground beef for tacos, or a pot of beans. The garlic rehydrates and the chili blooms in oil — both happen in the pan, no prep needed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePasta arrabbiata, shrimp diablo, sauteed broccoli rabe and spinach, stir-fries, taco meat, chili, pizza topping, roasted potatoes, garlic-chili oil, and grilled chicken rubs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReplaces fresh garlic mincing plus measuring out chili flakes — two steps collapsed into one shake. The ratio is balanced for direct skillet use: enough garlic for body, enough chili for a clean heat that doesn't overwhelm. Shelf-stable and ready whenever the pan is hot.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101363990891,"sku":"3384400264","price":9.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMincedGarlicRedChiliPepper32oz.jpg?v=1748979217"},{"product_id":"lime-pepper-24-oz","title":"Badia Lime Pepper Seasoning, 24 oz","description":"\u003cp\u003eBright citrus cut with cracked black pepper, salt, garlic, and onion — a Mexican-inspired seasoning built for grilled meats, seafood, and anything that needs lift. Lime pepper is the shortcut to that tangy, peppery edge you taste on street-side carne asada and chili-lime corn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub over skirt steak and flank for carne asada. Season chicken thighs and shrimp before the grill for tacos and fajitas. Dust onto elote and esquites with crema and cotija. Sprinkle over mango, jicama, watermelon, cucumber spears, and pineapple for Mexican-style fruit cups. Rim a michelada glass, finish guacamole, or toss with tortilla chips and roasted peanuts for botanas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAcross Mexican and Tex-Mex kitchens, the combination of lime, salt, and chile-pepper heat is foundational — it's the seasoning logic behind everything from antojitos to backyard parrilladas. Reach for it whenever a dish needs acid and bite without squeezing a fresh lime, and especially when you're cooking outdoors and want flavor that survives the char.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToss raw shrimp with a heavy sprinkle and a splash of oil ten minutes before grilling. The lime in the blend mimics a quick marinade — you get the brightness of ceviche on something hot off the fire.\u003c\/p\u003e\u003cp\u003eThe 24 oz size delivers the strongest per-ounce value in the lime pepper lineup.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101364482411,"sku":"33844003579","price":16.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaLime-Pepper24oz.jpg?v=1748979224"},{"product_id":"lime-pepper-6-5-oz","title":"Badia Lime Pepper Seasoning, 6.5 oz","description":"\u003cp\u003eTangy lime, cracked black pepper, salt, and aromatics in a kitchen-counter size — the seasoning that delivers the bright, peppery snap of Mexican grilled meats and street-side fruit cups in one shake.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto skirt steak, flank, and arrachera for carne asada tacos. Season chicken, shrimp, and fish before the grill or skillet for fajitas and tostadas. Dust over elote, esquites, and roasted sweet potatoes. Shake onto mango, watermelon, cucumber, jicama, and pineapple for traditional Mexican fruit cups. Rim a michelada or paloma glass, finish guacamole, or toss with popcorn and roasted peanuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLime, salt, and pepper sit at the core of Mexican and Tex-Mex flavor — the same trio you taste on antojitos, ceviches, and anything coming off a parrilla. Cooks reach for it when a dish needs acidity and bite fast, especially when fresh limes aren't in the house or the grill is already running hot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason fish fillets with lime pepper, sear hard for two minutes per side, and finish with a knob of butter. The blend caramelizes into a citrus-pepper crust without the lime juice making the fish steam.\u003c\/p\u003e\u003cp\u003eThis 6.5 oz size fits the spice drawer for everyday grilling and finishing.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101364842859,"sku":"33844006556","price":4.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaLimePepper6.5oz.jpg?v=1748979232"},{"product_id":"oregano-ground-1-5-oz","title":"Badia Oregano Ground Spice, 1.5 oz","description":"\u003cp\u003eGround oregano — Mediterranean oregano milled to a fine, even powder that disperses through marinades and rubs without the leafy bite of the whole-leaf form. A 1.5 oz jar is the working size for households that cook Cuban, Mexican, or Italian regularly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe backbone of Cuban mojo for pork shoulder and the dry rub for lechón asado. Stir into Mexican adobo for carne asada and pollo asado, season refried beans, finish elote. In Italian kitchens, it goes into pizza sauce, meatballs, and salsa verde; in Greek, into souvlaki marinade with lemon and garlic. Sprinkle over roasted potatoes, tomato salads, and grilled fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOregano is one of the few herbs that defines multiple cuisines at once — non-negotiable in Cuban sofrito, Mexican salsa roja, Italian red sauce, and Greek roasts. Ground form is what marinades and rubs want, since it bonds to the meat instead of sitting on top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom ground oregano in warm oil for 30 seconds before adding tomatoes or stock. It wakes up the menthol-pine notes the way toasting does for cumin.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370347883,"sku":"33844000103","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000103.jpg?v=1748979323"},{"product_id":"oregano-ground-oregano-ground-0-5-oz","title":"Badia Oregano Ground Spice, 0.5 oz","description":"\u003cp\u003eGround oregano in a 0.5 oz jar — Mediterranean oregano milled fine for marinades, rubs, and sauces. The compact size suits the cook who keeps a deep spice drawer and turns it over often.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban mojo marinade for pork and chicken, the dry rub for ropa vieja, and the seasoning for black beans. Mexican adobo for carne asada, pollo asado, and birria. Italian pizza sauce, meatball mix, and arrabbiata. Greek lemon-garlic marinade for chicken souvlaki and roasted lamb. A finishing sprinkle on Caprese, grilled zucchini, or feta with olive oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFew herbs cross as many borders as oregano — Cuban, Mexican, Italian, and Greek cooks each treat it as essential. Ground form integrates into wet marinades and rubs more evenly than leaf, making it the right choice for grilling and roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePair ground oregano with cumin, garlic, and citrus for Latin cooking; with lemon, olive oil, and black pepper for Mediterranean. Same herb, two distinct directions depending on the supporting cast.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370544491,"sku":"33844000226","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000226.jpg?v=1748979326"},{"product_id":"oregano-whole-0-5-oz","title":"Badia Oregano Whole, 0.5 oz","description":"\u003cp\u003eWhole oregano leaves — the dried herb that defines Cuban mojo, Mexican adobo, and the dried-oregano backbone of Italian and Mediterranean cooking. Crumbled between your palms right before it hits the pan, it releases a sharp, grassy, slightly peppery aroma that ground oregano simply cannot match.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrumble into Cuban mojo with garlic, sour orange, and olive oil for lechón asado or yuca con mojo. Carries the dried-herb note in Mexican pozole rojo, birria, and chile-rubbed carne asada. Essential in Italian pizza sauce, Sicilian tomato salads, and Greek lemon-oregano marinades for chicken and lamb.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the dried herb the Caribbean and the Mediterranean share. Cuban abuelas crush it into adobo before every roast; Mexican cooks toast it briefly with chiles for moles and pozole; Italian and Greek kitchens lean on it for tomato, lamb, and seafood. When a recipe says oregano, it almost always means dried.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub the leaves between your hands as you add them — the heat from your skin wakes up the oils. Add early to marinades, late to finished tomato sauces.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 0.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370773867,"sku":"33844000097","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000097.jpg?v=1748979329"},{"product_id":"oregano-whole-2-25-oz","title":"Badia Oregano Whole, 2.25 oz","description":"\u003cp\u003eWhole oregano leaves in the everyday kitchen size — the dried herb that anchors Cuban mojo, Mexican adobo, and Mediterranean roasts. Crumbled fresh from the jar, the leaves throw a sharper, more aromatic punch than any ground oregano.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuild Cuban mojo criollo for lechón, ropa vieja, and yuca. Season Mexican pozole, birria de res, and chile-lime carne asada. Crumble over Italian pizza margherita and pasta al pomodoro, or whisk into a Greek ladolemono for grilled lamb chops, branzino, and souvlaki.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe bridge herb between the Caribbean, Mexico, and the Mediterranean. In Cuban and Pan-Latin kitchens it goes into every adobo and marinade; in Mexican cooking it tempers chile heat in stews and salsas; in Italian and Greek cooking it defines the dried-herb profile of tomato, lamb, and seafood dishes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush the leaves between your palms before adding — the friction releases the oils. For sauces, add early; for grilled meats, sprinkle on top right before serving alongside lemon and olive oil.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 2.25 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370872171,"sku":"33844001032","price":3.38,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844001032.jpg?v=1748979332"},{"product_id":"oregano-whole-5-5-oz","title":"Badia Oregano Whole, 5.5 oz","description":"\u003cp\u003eWhole oregano leaves in the volume size for kitchens that cook in batches — adobos, sofritos, marinades, pizza sauce by the gallon. The dried herb at the heart of Cuban, Mexican, Italian, and Greek cooking, with leaves you crumble fresh to keep the aromatic oils intact.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMix into Cuban adobo seco for pernil, lechón, and pollo asado. Carry the dried-herb note in Mexican pozole rojo, menudo, birria, and chile rubs. Crumble into Italian marinara, pizza sauce, and Sicilian tomato salads. Whisk into Greek lemon-oregano marinades for chicken, lamb, and octopus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe shared herb of two oregano-loving worlds: the Caribbean and Latin America, where it lives inside every adobo, and the Mediterranean, where it defines pizza, souvlaki, and lamb. Dried oregano is what these cuisines actually call for — not fresh.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuying the larger size only pays off if you store it right. Keep it sealed and away from the stove; crush leaves between your hands as you add them to release the volatile oils.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 5.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101371134315,"sku":"33844005405","price":6.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005405.jpg?v=1748979335"},{"product_id":"oregano-whole-0-5-oz-1","title":"Badia Oregano Whole, 0.5 oz","description":"\u003cp\u003eWhole oregano leaves for everyday Mediterranean and Italian cooking — the dried herb behind pizza night, slow-roasted vegetables, and Sunday tomato sauce. Crumbled between your fingers, the leaves bloom into a warm, slightly minty aroma that ground oregano flattens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eScatter over pizza margherita and focaccia before baking. Toss with olive oil, garlic, and tomatoes for pasta al pomodoro or bruschetta. Roast with potatoes, zucchini, and bell peppers for a Mediterranean sheet pan. Crumble into Mexican refried beans, charro beans, and tomato salsas for a familiar background note.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Mediterranean's everyday dried herb. Italian cooks reach for it whenever tomato meets olive oil; Greek kitchens pair it with lemon for roasted chicken and lamb; Mexican cooks use it to soften the edge of dried chiles. One jar covers most of the dried-herb work in a home kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor baked dishes, add oregano in the last 15 minutes — long oven time turns it bitter. For raw applications like salad dressings, let the crumbled leaves sit in the olive oil for 10 minutes before tossing.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL — 0.5 oz.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101371199851,"sku":"33844000219","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000219.jpg?v=1748979338"},{"product_id":"pumpkin-seed-pepitas-2-oz","title":"Badia Pumpkin Seeds (Pepitas), 2 oz","description":"\u003cp\u003eHulled green pumpkin seeds — pepitas — the toasted, salted, ground, or whole workhorse of Mexican cooking. Flat, deep green, with a nutty chew that intensifies the moment heat hits them. Toast in a dry skillet until they pop and puff, then use whole or grind into a paste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGround into pipián verde and mole verde over chicken or pork. Toasted and folded into salsa macha or sprinkled over esquites, elote, and pozole. Stirred into Oaxacan green sauces with tomatillo, cilantro, and serrano. Outside the molcajete: tossed onto grain bowls, yogurt, roasted squash, and salads, or baked into granola and seeded breads.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePepitas predate the chile in Mexican kitchens — the Aztecs ground them into early pipián sauces, and cooks across Puebla, Oaxaca, and Yucatán still rely on them as the thickening base for green moles and sikil p'aak, the Mayan pumpkin seed dip with charred tomato and habanero.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast over medium-low, not high — pepitas burn fast once they start popping. Pull them the second they puff and turn one shade darker; they keep cooking off the heat.\u003c\/p\u003e\u003cp\u003eShipped from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101372215659,"sku":"33844006563","price":2.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaPumpkinSeed2oz.jpg?v=1748979351"},{"product_id":"japones-red-chilli-pepper-3-oz","title":"Badia Japones Red Chili Pepper, 3 oz","description":"\u003cp\u003eWhole dried japones chiles — small, slender, brick-red pods with sharp, clean heat and a subtle smokiness. The bridge chile between Mexican and East Asian cooking, closely related to the chile de árbol but rounder in flavor and slightly less aggressive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Mexican kitchens: ground into table salsas, fried into chile oil for tacos, simmered into adobo for carnitas, or toasted whole over pozole and birria. In Japanese and Chinese cooking: the chile behind shichimi togarashi, rāyu (chile oil), and Sichuan-style stir-fries with mapo tofu, kung pao chicken, and dry-fried green beans. Also steeped into vinegars and ponzu.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe name means \"Japanese\" in Spanish — a nod to its dual citizenship. Grown in Mexico, exported widely to Asia, it's the chile cooks reach for when they want heat that reads clearly without overpowering soy, sesame, or garlic. Essential for anyone cooking across Latin and Asian repertoires from one pantry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor chile oil, slice the pods open with scissors so the heat and color bloom into the oil — whole pods stay too contained. Heat oil to 250°F, pour over chiles with toasted sesame and garlic, and rest overnight.\u003c\/p\u003e\u003cp\u003eShipped from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101372608875,"sku":"33844000677","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaJapones3oz-1.jpg?v=1748979358"},{"product_id":"guajillo-3-oz","title":"Badia Guajillo Pepper, 3 oz","description":"\u003cp\u003eDried guajillo chiles — the long, burgundy-red backbone of Mexican cooking. Smooth, leathery skin with bright, tangy heat and notes of dried berry, green tea, and tamarind. Moderate spice (2,500–5,000 SHU) that lets you build flavor without scorching the dish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining chile in birria de res, the brick-red broth around tacos dorados and consomé. Blended with ancho and pasilla for mole rojo, enchilada sauce, and adobo marinades for al pastor. Toasted and steeped for pozole rojo, chilaquiles rojos, salsa roja, and the marinades behind carne asada and cochinita. Also the chile for tamales rojos and chile colorado stews.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGuajillo is the most-used dried chile in Mexico after the ancho. Cooks in Jalisco, Michoacán, and across the central highlands consider it non-negotiable — it provides the color, body, and tang that defines red Mexican sauces. Without it, birria isn't birria.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast on a dry comal for 10–15 seconds per side until aromatic but not blackened — burnt guajillo turns bitter fast. Then soak in hot water 20 minutes before blending. Strain the puree to remove tough skin fragments.\u003c\/p\u003e\u003cp\u003eShipped from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101372805483,"sku":"33844006433","price":5.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006433.jpg?v=1748979361"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/collections\/33844005092.jpg?v=1780581208","url":"https:\/\/bodega.badiaspices.com\/collections\/authentic-mexican-spices.oembed?page=5","provider":"Bodega Badia","version":"1.0","type":"link"}