The World Through Spice · Spice DNA
If you brighten food with citrus and achiote, you cook Ecuador.
We're all only a spice or two apart
Did you know? Ecuador and Panamá both lean on Achiote, Cumin, Sazón, Cilantro, Garlic — the same flavors, an ocean apart.
These are flavor guides and technique outlines. For measured ingredients and complete instructions, visit our recipe collection. Dishes and customs vary across regions and households.
Choose the jars you need. Fresh ingredients are separate; check your pantry before adding the full selection.
One of each available item shown. Review your cart before checkout.
Choose the jars you need. Fresh ingredients are separate; check your pantry before adding the full selection.
One of each available item shown. Review your cart before checkout.
Choose the jars you need. Fresh ingredients are separate; check your pantry before adding the full selection.
One of each available item shown. Review your cart before checkout.
Ecuador cooking leans on Achiote, Cumin, Sazón, Cilantro, Citrus, Garlic.
Try Ceviche de Camaron — it calls for Cumin, Cilantro, Garlic, Achiote. Poach shrimp; marinate in citrus with cumin, cilantro; chill.
Make Ceviche de Camaron and Seco de Pollo — every Badia spice for both adds to your cart in one tap on this page.
