{"title":"Caribbean \u0026 Jamaican Seasonings","description":"\u003cp\u003eIsland flavor — Jamaican jerk seasoning, scotch bonnet heat, and Caribbean blends for jerk chicken, oxtail, curry goat, and rice and peas.\u003c\/p\u003e\n\u003cdiv class=\"bodega-related\"\u003e\n\u003cp\u003e\u003cstrong\u003eExplore more collections:\u003c\/strong\u003e \u003ca href=\"\/collections\/authentic-mexican-spices\"\u003eAuthentic Mexican Spices\u003c\/a\u003e · \u003ca href=\"\/collections\/bbq-grilling-rubs\"\u003eBBQ \u0026amp; Grilling Rubs\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":"jamaican-culinary-spice-bundle","title":"Badia Jerk Seasoning \u0026 Collard Greens Seasoning Bundle","description":"\u003cp\u003eTwo seasonings that cover the smoky, spiced side of the Caribbean and the slow, savory soul of the American South — a pairing built for grilling season and Sunday supper alike.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJerk Seasoning Jamaican Style, a dry blend of allspice, Scotch bonnet heat, thyme, and warm spices for chicken, pork, and fish. Collard Greens Seasoning, a smoky, savory mix tuned for long-cooked greens, beans, and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub the Jerk into chicken thighs, pork shoulder, or salmon and grill, smoke, or sear hard. While the protein rests, stew collards low and slow with smoked turkey, ham hock, or olive oil and a heavy hand of the Collard Greens Seasoning. Use the same blend in black-eyed peas, butter beans, cabbage, and pot likker. A pinch of jerk in a barbecue sauce or pineapple glaze ties the plate together.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCookouts, weekend braises, and holiday tables where the menu spans Jamaica, the Carolinas, and the Gulf Coast on a single plate.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Caribbean grilling and Southern Sunday supper — jerk chicken, pork, collard greens, and smoked turkey.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101283053931,"sku":"JMB-02","price":9.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaJamaicanSpiceBundle.jpg?v=1748978170"},{"product_id":"mango-pepper-24-oz","title":"Badia Mango Pepper Seasoning, 24 oz","description":"\u003cp\u003eMango Pepper Seasoning pairs sweet, sun-dried mango with cracked black pepper, bell pepper, garlic, and a measured hit of chili. It's the fruit-forward rub that defines Caribbean jerk-adjacent grilling and the tropical side of American BBQ — sweet up front, peppery on the finish, never cloying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub onto pork tenderloin, chicken thighs, salmon fillets, and shrimp skewers before grilling. Sprinkle on grilled pineapple, mango salsa, and roasted sweet potatoes. Season jerk-style chicken wings, Cuban-style pork shoulder, and Puerto Rican pinchos. Dust over hot popcorn, plantain chips, or watermelon with lime for a Pan-Latin snack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean cooks reach for sweet-pepper blends when grilling over wood or charcoal — the sugars in the mango caramelize fast, building the lacquered crust that makes island BBQ recognizable. The 24 oz size is built for restaurant lines, caterers, and households running a busy grill all summer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBecause of the fruit sugars, finish proteins over indirect heat for the last few minutes — direct flame will scorch the crust before the inside is done.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101283217771,"sku":"33844403584","price":16.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMangoPepper24oz.jpg?v=1748978173"},{"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":"mojo-marinade-sauce-10-fl-oz","title":"Badia Mojo Marinade, 10 fl oz","description":"\u003cp\u003eCuban-style mojo marinade in a pour-spout bottle: sour orange, garlic, onion, oregano, and cumin already blended in the right ratio. The base for lechón, pernil, and every celebration plate built around slow-roasted pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e Score the meat, pour the marinade straight from the bottle into a bag or roasting pan, and refrigerate overnight — eight to twenty-four hours for pork shoulder, two to four hours for chicken. Roast low and slow, basting with the reserved marinade. For a faster route, pour into the skillet to glaze pork chops, chicken thighs, or shrimp in the last minutes of cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Cuban lechón asado and pernil. Mojo chicken and pollo a la plancha. Pan con lechón. Marinated yuca con mojo. Caribbean grilled pork skewers. Quick weeknight pork chops. Vaca frita finish. Tostones dipping sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e Building mojo from scratch means sourcing naranja agria, peeling and mashing a head of garlic, and balancing the citrus by taste. This bottle delivers the same Cuban-abuela ratio in one pour — bold, garlicky, herbaceous — with consistency from one roast to the next. Big flavor, no prep, no guesswork.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101289902443,"sku":"33844004149","price":2.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMojoMarinade10floz.jpg?v=1748978287"},{"product_id":"curry-powder-16-oz","title":"Badia Curry Powder Seasoning, 16 oz","description":"\u003cp\u003eA ground blend built around turmeric, coriander, cumin, fenugreek, and chiles — the all-purpose curry seasoning that anchors both Indian home cooking and Caribbean curry traditions. Warm, golden, and deep without being overpowering.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSimmer into chicken curry, lamb stew, chickpea curry (chana), and lentil dal. Bloom in oil at the start of biryani or pulao. Rub onto goat or chicken for Jamaican and Trinidadian curries served with roti. Stir into coconut milk for vegetable korma, season cauliflower before roasting, or fold into deviled eggs and chicken salad for a curried turn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCurry powder is a British colonial-era standardization of the masalas Indian cooks have ground fresh for centuries. It traveled with indentured Indian workers to the Caribbean, where it took root in Trinidad, Guyana, and Jamaica — becoming the base of curry goat, curry chicken, and doubles. One jar, two cuisines, decades of dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eToast the powder in oil with onions for two full minutes before adding liquid — Caribbean cooks call this \"burning the curry,\" and it's the step that separates flat curry from layered curry.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101293474155,"sku":"33844005177","price":10.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005177.jpg?v=1748978355"},{"product_id":"vanilla-extract-imitation-dominican-style-4-oz","title":"Badia Imitation Vanilla Extract Dominican Style, 4 oz","description":"\u003cp\u003eImitation Vanilla Extract, Dominican Style is the warm, caramel-edged vanilla that defines Dominican home baking — built to hold its aroma through high oven heat and long stovetop simmers, where pure extracts often fade. It's a kitchen staple across the Dominican Republic and Dominican households throughout the Caribbean and the U.S.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into bizcocho dominicano, the airy white cake layered with pineapple and meringue frosting. Add to habichuelas con dulce during Semana Santa, majarete (sweet corn pudding), arroz con leche, and tres leches. It also rounds out flan, French toast batter, pancake mix, brownies, butter cookies, and homemade cake frostings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Dominican kitchens, vanilla is not a background note — it's a signature, used with a heavier hand than in American baking. The Dominican Style profile is tuned to that tradition: bolder, sweeter on the nose, and built for desserts where vanilla is meant to be tasted, not just hinted at.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor habichuelas con dulce, add the vanilla in the last five minutes of cooking, after the heat comes down. Adding it earlier lets the aroma cook off; finishing late keeps the perfume in the bowl.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101294915947,"sku":"33844006495","price":2.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006495.jpg?v=1748978386"},{"product_id":"thyme-leaves-whole-8-oz","title":"Badia Thyme Leaves Whole, 8 oz","description":"\u003cp\u003eWhole thyme leaves are the small, gray-green leaves of \u003cem\u003eThymus vulgaris\u003c\/em\u003e, dried off the stem and ready to use — earthy, slightly minty, with a resinous backbone that holds up to long cooking. The 8 oz size is built for cooks who run jerk rubs, stew pots, and roasting pans on repeat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Jamaican jerk chicken and pork, Caribbean brown stew chicken, oxtail, curry goat, and rice and peas. Across the Mediterranean, work it into Provençal herb rubs for roast lamb and chicken, tomato-based braises, white bean stews, and za'atar-adjacent blends. Also at home in gumbo, étouffée, clam chowder, beef bourguignon, and roasted root vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThyme is non-negotiable in Jamaican cooking — it goes into nearly every savory pot, from green seasoning to brown stew. In the Mediterranean, it anchors the Provençal kitchen and runs through Greek, Lebanese, and Italian roasts. It's the herb that signals slow cooking and confident seasoning across both cuisines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd whole thyme leaves early in stews and braises so they soften and release oils into the liquid. For roasts, rub them into the meat with salt and oil the night before — the leaves rehydrate against the surface and crisp into the crust.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295440235,"sku":"33844005627","price":7.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844005627.jpg?v=1748978395"},{"product_id":"thyme-leaves-0-5-oz","title":"Badia Thyme Leaves, 0.5 oz","description":"\u003cp\u003eWhole thyme leaves are the small, gray-green leaves of \u003cem\u003eThymus vulgaris\u003c\/em\u003e, dried off the stem and ready to use — earthy, slightly minty, with a resinous backbone that holds up to long cooking. The 0.5 oz size keeps a fresh jar within reach for occasional cooks and tight spice drawers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential in Jamaican jerk chicken and pork, Caribbean brown stew chicken, oxtail, curry goat, and rice and peas. Across the Mediterranean, work it into Provençal herb rubs for roast lamb and chicken, tomato-based braises, white bean stews, and za'atar-adjacent blends. Also at home in gumbo, étouffée, clam chowder, beef bourguignon, and roasted root vegetables.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThyme is non-negotiable in Jamaican cooking — it goes into nearly every savory pot, from green seasoning to brown stew. In the Mediterranean, it anchors the Provençal kitchen and runs through Greek, Lebanese, and Italian roasts. It's the herb that signals slow cooking and confident seasoning across both cuisines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd whole thyme leaves early in stews and braises so they soften and release oils into the liquid. For roasts, rub them into the meat with salt and oil the night before — the leaves rehydrate against the surface and crisp into the crust.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101295538539,"sku":"33844002091","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002091-1.jpg?v=1748978398"},{"product_id":"sazon-caliente-5-75-oz","title":"Badia Sazón Caliente, 5.75 oz","description":"\u003cp\u003eSazón Caliente is the bolder, spiced-up cousin of classic Cuban sazón — annatto, garlic, cumin, coriander, oregano, and a pronounced kick of pepper. It's the orange-tinted seasoning Cuban and Caribbean home cooks reach for when food needs more heat without losing its soul.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRubbed into pollo asado, lechón, and bistec de palomilla. Stirred into arroz con pollo and arroz amarillo for color and depth. Folded into picadillo, ropa vieja, and black bean stews. Sprinkled over yuca, tostones, and roasted root vegetables. Worked into marinades alongside mojo, sour orange, and garlic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA daily-driver in Cuban, Puerto Rican, and Dominican kitchens. Where regular sazón seasons gently, the caliente version is for cooks who want the warm chile presence that wakes up beans, stews, and grilled meats. Essential when building the sofrito-and-sazón backbone of pan-Latin cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom a teaspoon in hot oil for 20 seconds before adding onions and peppers to your sofrito — the annatto releases its color and the spices wake up, painting every grain of rice that follows.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101299831147,"sku":"33844003937","price":4.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003937-1-1.jpg?v=1748978473"},{"product_id":"sazon-tropical®-with-coriander-annatto-3-5-oz","title":"Badia Sazón Tropical with Coriander \u0026 Annatto, 3.5 oz","description":"\u003cp\u003eSazón Tropical builds on the Cuban sazón template with extra coriander and a generous load of annatto — the seed that gives Caribbean rice and stews their signature golden-orange hue. Coriander brings a citrusy, slightly sweet lift that softens the earthier cumin and garlic base.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStirred into arroz con pollo, arroz con gandules, and yellow rice. Rubbed onto pernil, pollo asado, and pork chops before marinating with sour orange. Worked into picadillo, carne guisada, and shrimp criollo. Sprinkled over plantains, yuca, and roasted sweet potatoes. The color-and-flavor base for empanada fillings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA pantry standard across Cuban, Puerto Rican, and Dominican cooking. Where Sazón Caliente leans warm and peppery, Tropical leans bright and aromatic — the version cooks choose for seafood, poultry, and dishes where coriander's citrus note should come forward. Pairs with mojo, recaito, and sofrito.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor the deepest color in yellow rice, toast the sazón in oil with the raw rice for 30 seconds before adding liquid — every grain absorbs the annatto evenly instead of streaking.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101299929451,"sku":"33844007614","price":3.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaSAzonTropicalCorianderAnatto.jpg?v=1748978477"},{"product_id":"allspice-whole-12-oz","title":"Badia Allspice Whole, 12 oz","description":"\u003cp\u003eWhole allspice berries are the cornerstone of Jamaican and broader Caribbean cooking — dried fruit of the pimento tree, native to the islands. The name comes from the flavor: clove, cinnamon, nutmeg, and pepper in a single berry. This 12 oz size is built for cooks who go through allspice by the handful — jerk pit operators, escovitch cooks, and anyone running a regular pot of oxtail.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush into jerk marinade with Scotch bonnet, scallion, thyme, and soy. Drop whole berries into oxtail stew, brown stew chicken, and curry goat. Simmer in escovitch pickle with vinegar, onion, and carrot for fried fish. Steep in pepperpot, sorrel drink, and Jamaican rum punch. Essential in pickling brines for corned beef and the classic British-Caribbean pickling spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePimento is to Jamaican cooking what black pepper is to French — it's in nearly everything savory. Authentic jerk is traditionally smoked over pimento wood and seasoned with pimento berries. The flavor also runs through Belizean, Trinidadian, and Bajan kitchens, plus Middle Eastern baharat and Scandinavian pickling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor jerk, toast the whole berries in a dry pan until fragrant, then crush in a mortar with sea salt before blending into the wet marinade. Toasting unlocks the clove-and-pepper depth that ground allspice can't match.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301469547,"sku":"33844006013","price":16.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844006013.jpg?v=1748978505"},{"product_id":"allspice-whole-0-5-oz","title":"Badia Allspice Whole, 0.5 oz","description":"\u003cp\u003eWhole allspice — pimento berries — is the defining spice of Jamaican and Caribbean cooking. Dried fruit from the pimento tree native to the islands, each berry carries clove, cinnamon, nutmeg, and pepper in one bite. This 0.5 oz size is for the cook who wants the real thing on hand without committing to a bulk jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrush into jerk marinade with Scotch bonnet, scallion, and thyme. Drop whole into oxtail stew, brown stew chicken, and curry goat for slow infusion. Simmer in escovitch pickle for fried snapper. Steep in sorrel drink and rum punch. Add to pickling brines for corned beef, beets, and pickled onions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePimento is the soul of Jamaican cooking — traditional jerk is smoked over pimento wood and seasoned with the berries themselves. It also anchors Trinidadian stews, Bajan pudding-and-souse, and the broader pickling traditions of the British Caribbean. Beyond the islands, it shows up in Middle Eastern baharat and Scandinavian glögg.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhole berries hold their oils far longer than ground. Toast a teaspoon in a dry pan until fragrant, then crush in a mortar right before using — the aroma will jump out of the bowl.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301633387,"sku":"33844000400","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000400-1.jpg?v=1748978509"},{"product_id":"allspice-ground-2-oz","title":"Badia Allspice Ground Spice, 2 oz","description":"\u003cp\u003eGround allspice is pimento berry milled fine — the same Jamaican spice that defines jerk and oxtail, ready to fold straight into doughs, batters, and rubs without grinding. One spice, four flavors: clove, cinnamon, nutmeg, and pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk into jerk dry rubs for chicken, pork, and fish. Stir into Jamaican beef patty filling, meat loaf, and Swedish meatballs. Bake into carrot cake, spice cake, pumpkin pie, gingerbread, and Caribbean black cake. Season brown stew chicken, curry goat gravy, and rice and peas. Add to mulled cider, mulled wine, and chai blends.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn the Caribbean, allspice is the everyday savory spice — Jamaican cooks reach for it the way others reach for black pepper. Outside the islands, it crosses cleanly into baking and warm-spice traditions: Middle Eastern baharat and kibbeh, Scandinavian meatballs and pickling, British Christmas pudding, and American holiday baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGround allspice loses its top notes faster than whole. Buy what you'll use in a few months, and add it during the last third of cooking in long stews so the clove and pepper notes stay forward instead of cooking off.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101301829995,"sku":"33844002190","price":3.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002190.jpg?v=1748978513"},{"product_id":"mango-lime-orange-pepper-bundle","title":"Badia Mango Pepper, Lime Pepper \u0026 Orange Pepper Bundle","description":"\u003cp\u003eThree citrus-and-fruit pepper blends built for Pan-Latin and Caribbean cooking — each one pairs cracked pepper with a different bright top note. Use them as rubs, finishing dusts, or rim salts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMango Pepper (6.5 oz) layers sweet, tropical mango against black pepper — natural with grilled chicken, shrimp, pork, and salmon. Lime Pepper (6.5 oz) brings sharp citrus acidity to fish tacos, ceviche, corn, and avocado. Orange Pepper (6.5 oz) is rounder and warmer, ideal for duck, pork shoulder, carrots, and glazed ribs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub mango pepper into chicken thighs or pork tenderloin before grilling for a fruity-savory crust. Finish grilled fish, shrimp tacos, or watermelon with lime pepper just before serving. Use orange pepper on roasted carrots, sweet potatoes, or as a glaze base mixed with honey for ribs and wings. Rotate them across a single meal — mango on the protein, lime on the slaw, orange on the roasted vegetables — for a Pan-Latin spread with three distinct citrus signatures. Each also rims a cocktail glass cleanly: lime for margaritas, mango for daiquiris, orange for palomas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrilling, ceviche and tiradito, tropical sides, rimmed cocktails, and any cook building bright, sunny plates in the Caribbean and Latin tradition.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Citrusy Latin and Caribbean grilling — chicken, shrimp, fish tacos, and tropical fruit salsas.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101302223211,"sku":"MLO-03","price":14.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaMangoLimeOrangeBundlle.jpg?v=1748978520"},{"product_id":"mojo-citrus-bundle-award-winning-marinade-sauce-plus-citrus-salt-for-grilling-seasoning","title":"Badia Mojo Marinade, Sour Orange \u0026 Mojo Citrus Rub Bundle","description":"\u003cp\u003eThe full Cuban mojo toolkit — wet marinade, citrus base, and dry rub — so you can build the garlicky, sour-orange flavor that defines lechón asado, pernil, and yuca con mojo without improvising substitutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThree pieces work together: Mojo Marinade Sauce (20 fl oz) brings the ready-to-pour garlic-citrus-cumin blend; Sour Orange (20 fl oz) is the naranja agria that gives Cuban cooking its signature tang; and Mojo Rub Citrus Blend (5 oz) is the dry seasoning for finishing and crusting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMarinate pork shoulder, chicken thighs, or skirt steak overnight in the Mojo Marinade, then add a splash of Sour Orange before roasting to deepen the citrus and keep the meat juicy. Dust the Mojo Citrus Rub on the exterior before the oven or grill for a fragrant crust. Use leftover Sour Orange to finish black beans, dress yuca, or whisk into a quick mojo dipping sauce with olive oil, garlic, and onion.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHome cooks building a Noche Buena spread, weeknight Cubano sandwiches, or anyone who wants restaurant-level lechón, pollo asado, and tostones at home.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cuban mojo night — lechón asado, pernil, roast pork, and yuca con mojo.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101304451435,"sku":"MOJ-03","price":14.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/MojoRubBundle20oz.jpg?v=1748978557"},{"product_id":"sour-orange-20-fl-oz","title":"Badia Sour Orange Marinade, 20 fl oz","description":"\u003cp\u003eSour Orange Marinade (Naranja Agria) is the Cuban kitchen's signature mojo base — sour orange juice with garlic, onion, and spices, bottled and ready to pour. The 20 oz size is built for holiday pork shoulders, family cookouts, and batch marinating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over pork shoulder, chicken, or yuca in a deep pan or bag. Marinate pork 8–24 hours, chicken 2–6 hours, seafood 20–30 minutes. Roast low and slow for lechón asado, or grill chicken quarters until the skin chars. Warm a splash in a skillet with sliced onions to finish as mojo sauce over the carved meat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLechón asado, pernil, mojo chicken, Cuban sandwiches, vaca frita, grilled fish, yuca con mojo, tostones dipping sauce, and Caribbean-style ribs. Also brightens black beans and braised greens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSour oranges are seasonal and hard to source. Juicing enough for a whole pork shoulder, then balancing with garlic and oregano, takes real prep. This bottle locks in the traditional ratio so the marinade is consistent — from Nochebuena to a Tuesday grill.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101307793771,"sku":"33844007089","price":5.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Sour-Orange.jpg?v=1748978614"},{"product_id":"sour-orange-10-fl-oz","title":"Badia Sour Orange Marinade, 10 fl oz","description":"\u003cp\u003eSour Orange Marinade (Naranja Agria) is the Cuban kitchen's signature mojo base — sour orange juice with garlic, onion, and spices, ready to pour. The 10 oz size is sized for weeknight chicken, pork chops, and small roasts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over chicken thighs, pork tenderloin, or fish in a bag or shallow dish. Marinate chicken 2–6 hours, pork 4–12 hours, seafood 20–30 minutes. Sear in a hot skillet, grill over charcoal, or roast until caramelized. Warm a few tablespoons with sliced onions in olive oil and spoon over the finished plate as mojo sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMojo chicken, Cuban-style pork chops, pernil for smaller cuts, grilled snapper, vaca frita, Cuban sandwich pork, yuca con mojo, and tostones dipping sauce. A splash also lifts black beans, braised greens, and rice bowls.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSour oranges are seasonal and hard to find. Squeezing them, then balancing with garlic and oregano, is real prep work. This bottle holds the traditional ratio steady so the marinade is consistent every time — bright, garlicky, and ready in seconds.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101308088683,"sku":"33844007096","price":3.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Sour-Orange-10-0z.jpg?v=1748978617"},{"product_id":"marinade-dressing-with-sazon-tropical®-with-coriander-annatto-20-fl-oz","title":"Badia Marinade \u0026 Dressing with Sazón Tropical, Coriander \u0026 Annatto, 20 fl oz","description":"\u003cp\u003eA pourable marinade built on Sazón Tropical with extra coriander and annatto — the warm, golden backbone of Cuban and Caribbean cooking, already balanced with citrus and oil. Pour, coat, cook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the bottle over chicken, pork, or fish in a zip bag or shallow dish. Turn to coat, refrigerate 30 minutes for fish, 2–4 hours for chicken, overnight for pork shoulder or skirt steak. Grill, roast, or sear — the annatto turns the surface a deep amber as it cooks.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePollo asado, lechón-style pork, mojo skirt steak, shrimp skewers, grilled vegetables. Also works as a finishing dressing over rice and beans, yuca, or a tomato-and-onion salad.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSazón Tropical from scratch means measuring cumin, coriander, annatto, garlic, and citrus — then emulsifying with oil. This bottle delivers the same profile, pre-balanced, with the coriander and annatto pushed forward. One pour replaces six jars and a whisk, and the 20 fl oz size handles multiple cookouts before reordering.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101309268331,"sku":"33844012618","price":5.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012618.jpg?v=1748978637"},{"product_id":"marinade-dressing-with-sazon-tropical®-20-fl-oz","title":"Badia Marinade \u0026 Dressing with Sazón Tropical, 20 fl oz","description":"\u003cp\u003eThe pourable marinade behind countless Cuban kitchens — Sazón Tropical seasoning, citrus, and oil in one bottle. Warm spice, garlic, and a clean tang, ready to use straight from the cap.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over proteins in a bag or dish and turn to coat. Marinate fish 20–30 minutes, chicken 2–4 hours, beef and pork 4 hours up to overnight. Grill, roast, or pan-sear. Shake well first — the spices settle, and that's where the flavor lives.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePollo a la plancha, pernil, ropa vieja prep, churrasco, camarones al ajillo. Brush onto corn before grilling, toss with potatoes before roasting, or use as a quick vinaigrette over avocado and tomato.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuilding a Sazón Tropical marinade from raw means a spice cabinet, a citrus juicer, and a whisk. This bottle hands you the finished blend — already emulsified, already balanced, already pourable. The 20 fl oz size covers weeks of weeknight proteins for under thirty cents an ounce.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101309464939,"sku":"33844012601","price":5.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844012601-1.jpg?v=1748978640"},{"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":"yellow-coloring-1-75-oz","title":"Badia Yellow Coloring, 1.75 oz","description":"\u003cp\u003eA concentrated yellow food coloring that delivers the golden hue of saffron or annatto-tinted rice without the steeping or straining. A few drops turn rice, soups, and sauces a clean, even yellow in seconds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd a small pinch of the powder to the cooking liquid before the rice or pasta goes in, or stir into broth, sauce, or batter until the color disperses. Start light — a little covers a full pot. For arroz amarillo, dissolve into the water along with salt and oil, then add rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eArroz amarillo, arroz con pollo, paella-style rice, sopa de fideo, yellow rice and beans, Caribbean stews, Spanish-style chicken dishes, and any recipe that calls for a saffron-gold color.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSaffron is costly and annatto seeds require infusing in oil and straining. This delivers the same visual signal — golden, appetizing rice — instantly, with no extra step and no flavor change to your sazon. One small jar colors dozens of pots.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101312708971,"sku":"33844006693","price":2.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006693.jpg?v=1748978695"},{"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":"jerk-seasoning-jamaican-style-24-oz","title":"Badia Jerk Seasoning Jamaican Style, 24 oz","description":"\u003cp\u003eBadia Jerk Seasoning, Jamaican Style, in a 24-ounce food service jar — a dry jerk blend built around allspice, thyme, Scotch bonnet heat, garlic, and onion. Designed for kitchens running Caribbean menus, jerk specials, or cross-utilizing one bold profile across multiple proteins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePer-Pound Value\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e$0.59 per ounce — the strongest cost-per-ounce across this SKU's sizes, which matters when jerk chicken is a daily mover.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Restaurant Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry rub for jerk chicken quarters and pork shoulder on the grill; whisked with soy, lime, and oil for an overnight wet marinade; stirred into mayo for jerk aioli on sandwiches and fries; seasoning for jerk shrimp tacos, jerk salmon bowls, and oxtail braises; dusted on plantain chips and roasted corn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Restaurant Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHolds flavor through long cooks — smokers, jerk pans, rotisseries, and high-heat grills.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy Bulk\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e24 ounces yields hundreds of portions of marinade or rub, reducing reorders for high-turn jerk programs and food trucks. Resealable jar keeps the blend dry on a humid line.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101321097579,"sku":"33844007362","price":14.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844007362.jpg?v=1748978782"},{"product_id":"jerk-seasoning-jamaican-style-5-oz","title":"Badia Jerk Seasoning Jamaican Style, 5 oz","description":"\u003cp\u003eJamaican-style jerk seasoning built around Scotch bonnet heat, allspice (pimento), thyme, scallion, and black pepper — the dry spice expression of the island's defining cooking method. Where wet jerk paste leans on fresh aromatics, this dry blend gives you the same flavor signature in rub or marinade form, ready for grill, oven, or pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRub generously on chicken thighs, pork shoulder, and whole snapper before grilling over pimento wood or charcoal. Stir into a marinade of soy, lime, brown sugar, and oil for jerk wings, ribs, and tofu. Season jerk shrimp tacos, jerk corn on the cob, and roasted sweet potato wedges. Mix into burger patties or meatloaf for a Caribbean lift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJerk is Jamaica's signature live-fire technique, born in the Blue Mountains and tied to allspice wood smoke. Yard cooks, jerk pan operators, and home cooks across the diaspora — Kingston to Brooklyn to London — rely on this profile whenever chicken, pork, or fish meets open flame. It is non-negotiable on the menu of any Caribbean kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMarinate overnight, then finish over indirect heat with a few soaked pimento or hickory chips on the coals. The slow smoke is what separates yard-style jerk from a hot rub.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101322965355,"sku":"33844007560","price":4.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844007560.jpg?v=1748978785"},{"product_id":"nutmeg-bundle","title":"Badia Whole \u0026 Ground Nutmeg Bundle","description":"\u003cp\u003eNutmeg in both forms so you always have the right one on hand — whole seeds for fresh grating where aroma matters most, and pre-ground for fast work in batters, doughs, and savory braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNutmeg Whole (2 oz) and Nutmeg Ground (2 oz) — the same warm, woody, slightly sweet spice in two formats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrate whole nutmeg directly over eggnog, hot chocolate, lattes, mulled wine, rice pudding, and béchamel — the volatile oils hit hardest within seconds of grating, so this is where the whole seed earns its place. Reach for ground nutmeg when you're measuring into pumpkin pie, banana bread, spice cookies, French toast batter, oatmeal, or a Caribbean stew. A pinch of ground also lifts creamed spinach, mashed potatoes, butternut squash soup, and sausage seasoning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHoliday baking, Caribbean home cooks, coffee and cocktail builders, and anyone who wants the convenience of ground without giving up the aroma of freshly grated.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Warm holiday baking and Caribbean spice — eggnog, pumpkin pie, rum cake, and béchamel.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101326995819,"sku":"NUT-02","price":8.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Nutmeg-whole-and-Ground-Bundle-Pack-of-2.png?v=1748978845"},{"product_id":"allspice-big-bundle","title":"Badia Ground \u0026 Whole Allspice Bundle","description":"\u003cp\u003eAllspice in two forms and pantry-scale quantities — the backbone of Jamaican jerk and a quiet workhorse across Caribbean kitchens, Middle Eastern braises, and holiday baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAllspice Ground (16 oz) and Allspice Whole (12 oz). One berry, two textures: warm clove-cinnamon-nutmeg character ready to bloom in oil or steep in liquid.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhole berries belong in jerk marinades, pickling brines, escovitch, oxtail stew, Caribbean rice and peas, mulled cider, and beef braises — toast lightly, then crack or simmer whole and strain. Ground allspice goes straight into jerk rubs, meat patties, gingerbread, fruitcake, pumpkin pie, chili, Swedish meatballs, kibbeh, and breakfast sausage. Together they cover both the long simmer and the quick rub.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean and Jamaican cooks, barbecue and smoking households, bakers working through a holiday season, and anyone who runs through allspice fast enough to justify the larger format.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Jamaican jerk cooking and Caribbean braises — jerk chicken, oxtail stew, rice, and holiday baking.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101327126891,"sku":"ASBB-02","price":38.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Badia-Allspice-whole-and-Ground-Big-Bundle-Pack-of-2-1.png?v=1748978849"},{"product_id":"cloves-allspice-big-bundle","title":"Badia Whole Cloves \u0026 Whole Allspice Big Bundle","description":"\u003cp\u003eTwo pantry workhorses in 12 oz sizes, built for cooks who steep, stew, and bake in volume. Whole cloves and whole allspice berries hold their oils far longer than ground, releasing warm, resinous depth on demand.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves Whole 12 oz and Allspice Whole 12 oz — two of the foundational warm spices behind Caribbean, holiday, and slow-cooked cooking worldwide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStud an onion with cloves and drop allspice berries into the pot for Jamaican oxtail, jerk braises, escovitch brine, and pepperpot. Simmer both in red wine for mulled wine, in apple cider for hot cider, or in syrup for poached pears and ham glazes. Tie them into a sachet for stocks, pickling brines, and corned beef. For baking, grind small amounts fresh into gingerbread, fruitcake, spice cookies, and pumpkin pie — the flavor difference against pre-ground is immediate. Toast lightly in a dry pan before grinding to deepen the aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean kitchens, holiday baking, pickling and brining seasons, mulled drink service, and any cook who would rather grind fresh than restock ground spices every few months.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Warm-spice baking and Caribbean stews — jerk marinades, mulled drinks, ham glazes, and braised meats.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101330927979,"sku":"CAP-02","price":38.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/ClovesallspiceBIG.jpg?v=1748978915"},{"product_id":"autumn-festive-spice-bundle","title":"Badia Whole Cloves, Nutmeg, Cinnamon Sticks \u0026 Allspice Bundle","description":"\u003cp\u003eThe whole-spice version of the warm-baking rack — four spices that hold their oils for years and deliver noticeably brighter, deeper flavor the moment they're cracked, grated, or steeped.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhole Cloves, Whole Nutmeg, Cinnamon Sticks, and Whole Allspice berries — the foundation of mulling, brining, braising, and serious baking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDrop all four into a pot for mulled wine, hot cider, sangria, and rum punch. Tie them into a sachet for ham glaze, corned beef, pickling brine, poached fruit, and Caribbean pepperpot or oxtail. Grate nutmeg fresh over béchamel, eggnog, pasta with brown butter, and spinach. Snap cinnamon sticks into rice pudding, arroz con leche, chai, horchata, and birria. Crack a few cloves and allspice berries into garam masala or jerk rubs you grind to order. Toast briefly in a dry pan before grinding to wake up the oils.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean and holiday cooking, mulled drink and cocktail programs, pickling and charcuterie projects, and cooks who keep one grinder on the counter and want it stocked right.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Warm-spice baking and steeping — mulled cider, rice pudding, jerk marinades, and holiday cakes.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101331452267,"sku":"AFB-04","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/AutumSpicesBundle.jpg?v=1748978924"},{"product_id":"harlem-flavors-fusion-bundle-harlem-garlic-collards-greens-jerk","title":"Badia Harlem Garlic Pepper, Collard Greens \u0026 Jamaican Jerk Seasoning Bundle","description":"\u003cp\u003eA bold Caribbean and Southern lineup built for grills, smokers, and slow-simmered pots. Three blends that move from rub to braise to finish, with enough heat and aromatics to carry a full cookout or Sunday dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHarlem Garlic Pepper, a coarse garlic-and-black-pepper rub with backbone; Collard Greens Seasoning, the smoky, savory blend tuned for long-simmered greens, beans, and pot likker; and Jerk Seasoning Jamaican Style, the allspice, thyme, scotch bonnet–style blend behind classic jerk chicken and pork.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry-rub chicken thighs, pork shoulder, or whole fish with Jerk and grill or roast hot. Use Harlem Garlic Pepper on steaks, wings, shrimp, and roasted potatoes when you want garlic-pepper bite without the sweet-and-spicy profile. Drop Collard Greens Seasoning into a pot with smoked turkey, collards, mustard greens, black-eyed peas, or red beans and let it simmer down. Together they cover the protein, the side, and the finishing crack of pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBackyard grillers, Caribbean and Southern home cooks, Sunday-dinner regulars, and anyone tired of one-note seasoning on greens and jerk night.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Caribbean-Southern cookouts — jerk chicken, smoked ribs, collard greens, and peppered grilled vegetables.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101332238699,"sku":"CGJH-03","price":13.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/CollarJerkHarlemSeasoningBundle.jpg?v=1748978939"},{"product_id":"complete-seasoning-sazon-tropical-bundle","title":"Badia Complete Seasoning, Sazón Tropical \u0026 Sazón Tropical with Coriander Annatto Bundle","description":"\u003cp\u003eThe Cuban and Pan-Latin seasoning trio in larger sizes for kitchens that cook this way every day. Complete Seasoning and two versions of Sazón Tropical — one with Coriander and Annatto, one without — build the savory base and the golden color that define arroz con pollo, picadillo, beans, and slow-roasted meats across the Caribbean.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eComplete Seasoning 6 oz blends garlic, onion, bell pepper, cumin, oregano, and parsley into a sofrito-in-a-jar that anchors beans, rice, ground meats, and marinades. Sazón Tropical 6.75 oz is the everyday Latin all-purpose, salty and savory with a touch of cumin and garlic. Sazón Tropical with Coriander and Annatto 6.75 oz adds the warm coriander note and the deep red-orange annatto color you want in yellow rice, stews, and braises.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeason pollo guisado and ropa vieja with Sazón Tropical and Complete Seasoning before browning. Stir Sazón with Coriander and Annatto into arroz amarillo, asopao, and red beans for color and depth. Use Complete Seasoning in picadillo, meatballs, and bean soups. Marinate pork or chicken overnight in citrus, garlic, and all three blends for pernil, lechón, or grilled muslos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCuban, Puerto Rican, Dominican, and Caribbean home cooks, Sunday family meals, and pantries that go through Sazón and Complete Seasoning faster than the small jars can keep up.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday Cuban cooking — arroz con pollo, ropa vieja, picadillo, and black beans.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101342396779,"sku":"CST-03","price":13.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaCompleteSazonTropical.jpg?v=1748978979"},{"product_id":"hibiscus-tea-bundle-100-individual-bags","title":"Badia Hibiscus Tea Bundle","description":"\u003cp\u003eA four-box stack of Hibiscus Tea — 100 bags total — built around dried hibiscus calyces (flor de jamaica), the same crimson, tart infusion poured cold across Mexico and the Caribbean and served hot through Latin America and North Africa.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFour boxes of Hibiscus Tea with 25 tea bags each: 100 single-serve bags of pure hibiscus, naturally caffeine-free with a bright, cranberry-like tartness and deep ruby color.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use Them Together\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSteep one bag in 8 oz of just-off-boil water for 5 to 7 minutes for a hot cup, longer for a stronger brew. For agua de jamaica, steep two or three bags in a quart of hot water, sweeten while warm, then pour over ice with a squeeze of lime. Cold-brew overnight in the fridge for a smoother, less astringent glass. The brewed tea also works as a base for sorbets, vinaigrettes, and braising liquid for pork or short ribs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eHouseholds that drink iced tea by the pitcher, anyone cutting back on caffeine, and cooks who want a steady supply for agua fresca through the warm months and hot mugs through winter.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Brewing Latin hibiscus tea — iced agua de jamaica, hot tisanes, and tart refreshers.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101354520939,"sku":"TEAHI-04","price":18.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/HIbiscusTea100bags.jpg?v=1748979078"},{"product_id":"nutmeg-ground-2-oz","title":"Badia Nutmeg Ground Spice, 2 oz","description":"\u003cp\u003eGround nutmeg — the warm, woody, slightly sweet seed of the nutmeg tree, milled fine and ready to measure. A 2 oz jar covers a holiday baking season or a year of weeknight finishing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhisk into béchamel for lasagna, mac and cheese, or moussaka — nutmeg is what makes white sauce taste like more than milk. Grate into pumpkin pie, apple crisp, eggnog, and rice pudding. Essential in Jamaican rum punch, Trinidadian sweet bread, and the meat seasoning for Bolognese. A pinch in spinach, sweet potatoes, or buttered carrots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNutmeg sits at the crossroads of Caribbean and Mediterranean cooking — Grenada built an economy on it, Italian nonnas keep it next to the salt, and bakers everywhere reach for it from October through January. It's the spice that says cozy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd nutmeg at the end of cooking creamy sauces, not the beginning. Long heat flattens its aroma; a final pinch off the burner keeps it lifted.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370085739,"sku":"33844002176","price":4.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844002176.jpg?v=1748979317"},{"product_id":"nutmeg-ground-0-5-oz","title":"Badia Nutmeg Ground Spice, 0.5 oz","description":"\u003cp\u003eGround nutmeg in a 0.5 oz jar — the right size for the cook who reaches for it a few times a year, mostly for baking and béchamel. Warm, woody, faintly sweet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePumpkin pie, apple crisp, snickerdoodles, banana bread, and the spice mix for gingerbread. Stir into eggnog, mulled wine, and chai. A pinch finishes béchamel for lasagna or croque-monsieur, lifts creamed spinach, and rounds out Bolognese meat sauce. In the Caribbean, it flavors rum punch, sorrel, and sweet potato pudding.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNutmeg is essential in holiday baking across the U.S. and Europe, in Italian pasta fillings and white sauces, and in Caribbean drinks and desserts where Grenadian nutmeg is treated as a national ingredient. Small jar, high-impact spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStore it sealed and out of light. Ground nutmeg loses aroma faster than most spices, so a half-ounce kept tight beats a larger jar going stale on the shelf.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101370249579,"sku":"33844000325","price":1.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844000325.jpg?v=1748979320"},{"product_id":"sour-orange-128-fl-oz","title":"Badia Sour Orange Marinade, 128 fl oz","description":"\u003cp\u003eA 128 fl oz jug of sour orange marinade — the tangy citrus base of Cuban cooking, already balanced with garlic, onion, and spices. Pour, soak, cook. No juicing bitter oranges, no measuring six ingredients.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour straight from the jug over pork shoulder, chicken, skirt steak, or yuca. Marinate 4 hours for chicken and fish, 8 to 24 hours for pork and beef. Grill, roast, or pan-sear. Reserve a fresh portion to simmer down into a finishing sauce or to spoon over rice and beans at the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLechón asado, pollo asado, Cuban-style pork sandwiches, vaca frita, yuca con mojo, grilled fish, shrimp skewers, slow-cooker pulled pork. Also works as a salad dressing base and a finisher for black beans.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSour oranges are seasonal and inconsistent — building this marinade from scratch means hunting down naranja agria and balancing it with garlic, oregano, cumin, and salt every time. The 128 oz jug holds enough for big family roasts, catering trays, and restaurant prep at the lowest per-ounce price in the lineup. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101373919595,"sku":"33844007393","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Sour-Orange-galon.jpg?v=1748979381"},{"product_id":"mojo-marinade-sauce-128-fl-oz","title":"Badia Mojo Marinade Sauce, 128 fl oz","description":"\u003cp\u003eA gallon-size 128 fl oz jug of mojo marinade — Cuba's garlic-citrus workhorse, built from sour orange, garlic, onion, oregano, and cumin. The whole pantry of a mojo, already in the bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over pork shoulder, chicken thighs, or skirt steak in a deep pan or zip-top bag. Marinate 4 to 6 hours for poultry and seafood, overnight for pork and beef. Roast, grill, or slow-cook. Warm a fresh portion with sliced onions and pour over the finished meat, rice, yuca, or maduros.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLechón asado, mojo chicken, Cuban-style roast pork for sandwiches, yuca con mojo, grilled shrimp, marinated flank steak, black bean finisher, dipping sauce for tostones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eReal mojo means peeling a head of garlic, sourcing sour oranges, toasting cumin, and balancing the acid by taste. The jug holds enough for caja china roasts, restaurant prep, and weeks of family cooking — and the per-ounce cost is the lowest in the size range. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101374148971,"sku":"33844004156","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844004156-1.jpg?v=1748979384"},{"product_id":"mojo-marinade-sauce-20-fl-oz","title":"Badia Mojo Marinade Sauce, 20 fl oz","description":"\u003cp\u003eA 20 fl oz bottle of mojo marinade — Cuba's garlic-citrus base of sour orange, garlic, onion, oregano, and cumin. The home-kitchen size that handles a weeknight chicken or a weekend pork shoulder without committing to a gallon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour over pork, chicken, beef, or shrimp in a bowl or zip-top bag. Marinate 4 to 6 hours for poultry and seafood, overnight for tougher cuts. Roast, grill, or sear. Heat a fresh portion with sliced onions until it sizzles, then pour over the cooked meat, yuca, or rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMojo chicken thighs, Cuban-style pork sandwiches, lechón for six, marinated skirt steak, yuca con mojo, grilled shrimp skewers, dipping sauce for tostones and maduros.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBuilding mojo from scratch means peeling a head of garlic, hunting down naranja agria, and balancing acid, salt, and herb by taste. This 20 oz bottle skips the whole sequence — enough for two solid marinades plus a finishing sauce, sized for a regular fridge door. Refrigerate after opening.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101374312811,"sku":"33844006501","price":4.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Mojo-20-oz.jpg?v=1748979388"},{"product_id":"chili-hot-sauce-5-2-fl-oz","title":"Badia Chili Hot Sauce, 5.2 fl oz","description":"\u003cp\u003eA pourable chili hot sauce built for Pan-Latin and Caribbean cooking — heat, vinegar tang, and chili flavor in a 5.2 fl oz bottle. Ready to shake, drizzle, or stir without chopping a single pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eShake before opening. Splash over finished dishes for instant heat, stir into marinades and braises to build background warmth, or mix with oil and citrus for a quick wing sauce or dipping sauce. Start with a few drops and adjust — the heat layers fast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSplashed on eggs, tacos, empanadas, and arepas. Stirred into black beans, sancocho, and rice and peas. Marinade base for jerk chicken, pollo a la brasa, and grilled shrimp. Mixed into mayo or sour cream for a quick crema. Added to ceviche and shrimp cocktail. Drizzled over fried plantains and yuca fries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWorking with fresh chilies means seeding, mincing, and adjusting heat by guesswork — plus the risk of inconsistent burn from pepper to pepper. The bottled sauce delivers measured, predictable heat every shake, and the vinegar base extends shelf life so it's ready whenever a dish needs a lift.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101378933099,"sku":"33844003203","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/033844003203.jpg?v=1748979467"},{"product_id":"biscayne-bay-seafood-seasoning-can-4-oz","title":"Badia Biscayne Bay Seafood Seasoning, 4 oz","description":"\u003cp\u003eBiscayne Bay Seafood Seasoning is built for shellfish and fish off the grill — a Caribbean-leaning blend with citrus notes, garlic, paprika, and pepper that handles snapper, shrimp, mahi, and lobster without overwhelming the sweetness of the catch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e Rub it onto whole snapper or grouper before grilling over coals, season shrimp for skewers, dust scallops before searing, sprinkle it into a foil packet with lobster tails and butter, or use it on conch fritters and crab cakes. It also seasons grilled corn and crispy plantains served alongside seafood plates.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e This is the seasoning of Caribbean fish shacks, Cuban-American seafood houses along South Florida, and American BBQ pitmasters who fire up shrimp and oysters on the grill. It's what you reach for at a beach cookout in Key Largo or a Saturday parrillada when seafood is on the menu alongside the meats.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e Mix the seasoning into mayonnaise with a hit of lime juice for a quick remoulade — ideal for fried fish sandwiches and shrimp po' boys with a tropical lean.\u003c\/p\u003e\u003cp\u003eThe 4 oz jar fits comfortably on a grill-side caddy and lasts through a full summer of weekend cookouts.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101387878763,"sku":"33844003975","price":5.61,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BadiaCanBiscayneBay4oz.jpg?v=1748979619"},{"product_id":"cloves-0-25-oz","title":"Badia Cloves Spice, 0.25 oz","description":"\u003cp\u003eWhole cloves — the dried, unopened flower buds of the Syzygium aromaticum tree. Intensely warm, sweet, and slightly numbing, cloves carry one of the most concentrated essential oil profiles of any spice. A few buds perfume an entire pot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStud a ham or pork shoulder before roasting. Simmer into garam masala, biryani, and pulao across Indian cooking. Steep in chai, mulled wine, and hot cider. Drop into Jamaican jerk marinades, oxtail stew, and rice and peas. Bake into gingerbread, pumpkin pie, spice cake, and apple butter. Add to pickling brines for ham, beets, and watermelon rind.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves are essential to Indian whole-spice cooking — tempered in ghee at the start of biryani, ground into garam masala, and steeped into masala chai. In the Caribbean they anchor jerk seasoning, sorrel drink, and slow-stewed meats. European bakers reach for them in winter desserts, holiday hams, and pickled preserves. Chinese five-spice depends on them for its signature warmth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUse a light hand — one or two whole cloves are often enough for a full pot of stew or rice. Fish them out before serving so no one bites down on a bud. For ground applications, toast whole cloves briefly and grind fresh.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101394137451,"sku":"33844000370","price":1.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844000370.jpg?v=1748979741"},{"product_id":"cloves-ground-cloves-ground-16-oz","title":"Badia Ground Cloves Spice, 16 oz","description":"\u003cp\u003eGround cloves deliver the warm, penetrating sweetness that defines Indian garam masala and Caribbean jerk seasoning. A small measure carries enormous depth, which is why this bulk 16 oz size is built for kitchens that bake, brine, and braise on repeat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into garam masala, biryani rice, and chai concentrate. Pound into Jamaican jerk paste alongside allspice and Scotch bonnet. Add to ham glazes, pumpkin pie, gingerbread, mulled wine, and spiced rum cakes. A pinch lifts black beans, mole, and slow-cooked beef stews.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves are non-negotiable in North Indian masalas and Mughlai biryanis, central to Caribbean jerk and sorrel drink, and indispensable in European holiday baking from pfeffernüsse to fruitcake. When a dish needs that unmistakable cozy warmth, cloves are doing the work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom ground cloves in hot ghee or oil for 10 seconds before adding aromatics — it tames the sharp edge and releases the rounded, almost sweet notes that make a curry taste finished rather than raw.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101394268523,"sku":"33844005795","price":22.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844005795.jpg?v=1748979744"},{"product_id":"cloves-ground-1-75-oz","title":"Badia Ground Cloves Spice, 1.75 oz","description":"\u003cp\u003eGround cloves bring the warm, slightly sweet intensity that anchors Indian garam masala and Caribbean jerk. This 1.75 oz size suits home cooks who reach for cloves a few times a month — enough for a season of baking and braising without sitting on stock.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlend into garam masala for chicken tikka masala and dal makhani. Mix into jerk rubs and sorrel drink. Whisk into pumpkin pie filling, gingerbread, spice cookies, and apple cider. A small pinch deepens beef stews, lentil soups, and braised red cabbage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEssential to North Indian curries, Mughlai rice dishes, and Caribbean cooking from jerk to Christmas black cake. European bakers lean on it for holiday cookies and mulled drinks. Cloves show up wherever cooks want unmistakable cozy depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves are potent — start with a quarter teaspoon for a pot of curry or batch of cookies. You can always add more, but over-cloved is hard to walk back.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101394334059,"sku":"33844002213","price":3.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844002213.jpg?v=1748979747"},{"product_id":"flor-de-jamaica-hibiscus-flowers-8-oz","title":"Badia Hibiscus Flowers Herbal Tea (Flor de Jamaica), 8 oz","description":"\u003cp\u003eWhole dried hibiscus calyces — the deep crimson flower bracts that brew into the tart, cranberry-bright infusion known across Latin America as \u003cem\u003eflor de jamaica\u003c\/em\u003e. Tangy, floral, and naturally vibrant, with enough acidity to drink iced over ice and sugar or hot with cinnamon and clove. Naturally caffeine-free.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Brew\u003c\/strong\u003e Use about two tablespoons of dried flowers per quart of water. For agua de jamaica, simmer in water for 10 minutes, strain, sweeten to taste, and chill — serve over ice with a squeeze of lime. For hot tea, steep one tablespoon in 8 oz of just-off-boil water for 5 to 7 minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen to Drink\u003c\/strong\u003e Iced through hot afternoons, with tacos, carnitas, or anything rich and salty that benefits from a tart, refreshing counterpoint. Hot with cinnamon when the weather turns.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTraditional Use\u003c\/strong\u003e A fixture on Mexican taquería counters and Caribbean dinner tables, where \u003cem\u003ejamaica\u003c\/em\u003e is one of the classic \u003cem\u003eaguas frescas\u003c\/em\u003e alongside horchata and tamarindo. In West Africa it becomes \u003cem\u003ebissap\u003c\/em\u003e or \u003cem\u003ezobo\u003c\/em\u003e, and across the Caribbean it's the base for sorrel drink at Christmas, often spiced with ginger and rum.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101395906923,"sku":"33844006440","price":9.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006440.jpg?v=1748979780"},{"product_id":"vanilla-extract-imitation-dominican-style-32-oz","title":"Badia Vanilla Extract Imitation Dominican Style, 32 oz","description":"\u003cp\u003eDominican-style imitation vanilla extract delivers the rich, rum-tinged sweetness that defines Caribbean and Latin baking. This 32 oz bottle is sized for serious bakers, panaderías, and households running flan, tres leches, and bizcocho through the kitchen on a regular schedule.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStir into bizcocho dominicano, flan de leche, tres leches, and arroz con leche. Splash into morir soñando, batidas, and Puerto Rican coquito. Whisk into pound cakes, sweet bread doughs, custards, and buttercream frostings. Add to cafecito, hot chocolate, and tembleque.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAcross the Dominican Republic, Puerto Rico, Cuba, and broader Latin America, this style of vanilla is what gives celebration cakes their signature aroma — quinceañera bizcochos, Christmas Eve flan, baptism tres leches. Bakers reach for it because it stands up to butter, sugar, and dulce de leche without fading.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor bizcocho dominicano, add the vanilla to the meringue stage rather than the batter — it perfumes the entire cake from the top down and gives that bakery-counter aroma the moment you slice in.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101396267371,"sku":"33844006969","price":8.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844006969.jpg?v=1748979790"},{"product_id":"vanilla-extract-imitation-dominican-style-16-oz","title":"Badia Vanilla Extract Imitation Dominican Style, 16 oz","description":"\u003cp\u003eDominican-style imitation vanilla extract brings the bold, rum-edged sweetness that Caribbean and Latin bakers expect in flan, bizcocho, and tres leches. The 16 oz size keeps a steady-baking household supplied through birthdays, holidays, and Sunday cakes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAdd to bizcocho dominicano, tres leches, flan, and arroz con leche. Pour into coquito, morir soñando, and batidas de frutas. Whisk into pound cakes, quesitos, buttercream, and pastry cream. A splash transforms cafecito, hot chocolate, and oatmeal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Dominican, Puerto Rican, and Cuban kitchens, vanilla in this style is the aromatic backbone of celebration baking — the smell of a quinceañera cake cooling on the counter or coquito mixed for Nochebuena. It holds its character against butter, sugar, and condensed milk in ways subtler extracts cannot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFor flan, add the vanilla after the custard cools slightly off the stove rather than during the cook — heat strips volatile aromatics, and stirring it in warm preserves the perfume that defines a great flan.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101396955499,"sku":"33844009458","price":5.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844009458.jpg?v=1748979794"},{"product_id":"cloves-whole-12-oz","title":"Badia Cloves Whole, 12 oz","description":"\u003cp\u003eWhole cloves are unopened flower buds — intensely warm, sweet, and slightly numbing on the tongue. They're the spice that defines Jamaican jerk, Indian biryani, and a proper holiday ham. This 12 oz size is for cooks who steep, braise, and infuse seriously.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePush into onions for biryani and pulao. Steep in milk for Indian chai and kheer. Simmer into Jamaican jerk marinades, oxtail stew, and rice and peas. Braise into Middle Eastern lamb, Persian fesenjan, and Caribbean ham glazes. Stud pork shoulder and citrus for slow roasts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves are essential in Indian masalas (garam, biryani, chai), Jamaican jerk seasoning, Middle Eastern baharat, and Levantine rice dishes. Whole cloves give controlled, steeped flavor — ground would overpower these dishes in seconds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFish out whole cloves before serving stews and rice — biting into one is unforgettable in the wrong way. Count them in, count them out.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101399445867,"sku":"33844005146","price":23.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844005146.jpg?v=1748979850"},{"product_id":"cloves-whole-1-25-oz","title":"Badia Cloves Whole, 1.25 oz","description":"\u003cp\u003eWhole cloves — dried unopened flower buds with a warm, sweet heat that defines Jamaican jerk, Indian biryani, and Middle Eastern baharat. Used whole for steeping, braising, and infusing where ground would be too aggressive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStud onions for biryani, pulao, and Persian rice. Steep in milk for masala chai, kheer, and rice pudding. Simmer into Jamaican jerk marinade, oxtail, and curry goat. Braise into lamb tagines, Lebanese hashweh, and Caribbean ham. Drop a few into mulled wine, sorrel, and ponche.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCloves are foundational to Indian garam masala and biryani, Jamaican jerk and brown stews, and Middle Eastern baharat and seven-spice. Caribbean cooks lean on them in rice and peas and slow-braised meats — the warm note that makes the whole pot smell like home.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWrap whole cloves in cheesecloth or a tea ball when steeping in rice or stews. You get the perfume without anyone biting into a bud.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101399609707,"sku":"33844002183","price":3.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/33844002183.jpg?v=1748979852"},{"product_id":"curry-powder-4-oz","title":"Badia Curry Powder Seasoning, 4 oz","description":"\u003cp\u003eCurry powder is a ground blend built around turmeric, coriander, cumin, fenugreek, and warming spices — a single-jar shortcut to the flavor profile that anchors Indian home cooking and the curries of the Caribbean diaspora. Balanced, golden, and ready for the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBloom in oil at the start of chicken curry, chickpea curry, or potato and cauliflower aloo gobi. Essential in Jamaican curry chicken and curry goat, where it's cooked down with Scotch bonnet, thyme, and allspice. Stir into Trinidadian roti fillings, fold through deviled egg salad, season lentil soups, or rub onto chicken thighs before roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCuisine Context\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCarried from India to the Caribbean by indentured laborers in the 19th century, curry powder became the spine of Jamaican, Trinidadian, and Guyanese cooking — distinct from Indian masalas but tracing the same roots. In both kitchens, the blend is bloomed in hot oil before anything else goes in.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePro Tip\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCaribbean cooks call it burning the curry — fry the powder in oil for a full minute until it darkens and smells nutty before adding aromatics. Skipping this step is the single most common reason home curry tastes flat.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101418680683,"sku":"33844030070","price":3.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/CURRY-POWDER-4-OZ.jpg?v=1748980100"},{"product_id":"mojo-rub-citrus-blend-24-oz","title":"Badia Mojo Rub Citrus Blend, 24 oz","description":"\u003cp\u003eMojo Rub is the dry-form translation of Cuban mojo marinade — garlic, sour orange, oregano, cumin, and salt — built for kitchens that need mojo flavor without prepping citrus and aromatics every service. A 24 oz jar holds enough to run the station for days across pork, chicken, steak, and yuca applications.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePer-Pound Value\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e$0.58\/oz — the lowest unit cost across our Mojo Rub sizes. Sized for line cooks and prep teams running steady volume without committing to a bulk sack.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Restaurant Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry rub on pernil and lechón asado before slow roasting. Rubbed under the skin on rotisserie or pollo a la brasa. Sprinkled on skirt steak and pork chops before the plancha. Tossed with yuca frita, tostones, or roasted potatoes. Stirred into mojo dipping sauce with oil, vinegar, and fresh garlic for empanadas and sandwiches.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy Bulk\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne 24 oz jar replaces multiple retail shakers, cuts reorder frequency, and keeps flavor consistent shift to shift — critical for Cuban, Caribbean, and pan-Latin menus where mojo is a signature.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":52101420253547,"sku":"33844401467","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/Mojo-Run-large.jpg?v=1748980127"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/collections\/033844007560.jpg?v=1780581183","url":"https:\/\/bodega.badiaspices.com\/collections\/caribbean-jamaican-seasonings.oembed?page=3","provider":"Bodega Badia","version":"1.0","type":"link"}