Badia 14 Spices Seasoning, 4.25 oz

A Cuban-rooted blend of fourteen ground spices built to season meat, poultry, fish, rice, and beans with a single jar. Garlic, onion, cumin, oregano, and pepper anchor the profile, layered with warming and savory notes that read distinctly Caribbean-Latin rather than generic all-purpose.

Common Uses

Rub onto pork shoulder before roasting lechón asado. Season ropa vieja, picadillo, and bistec de palomilla. Stir into black beans, yellow rice, and arroz con pollo. Use as a dry marinade for chicken thighs and skirt steak before the grill, or sprinkle over yuca, tostones, and roasted vegetables. Works as the base seasoning in empanada and pastelito fillings.

Cuisine Context

This is the kind of blend Cuban home cooks keep next to the stove — the shortcut that turns a weeknight pork chop into something that tastes like Sunday at abuela's. It carries naturally into Puerto Rican, Dominican, and broader pan-Latin cooking wherever adobo-style seasoning is the starting point.

Pro Tip

For grilled meats, combine with sour orange juice (or equal parts orange and lime) and a splash of olive oil 30 minutes before cooking — the acid activates the garlic and oregano and builds a proper mojo-style marinade.

Ships from Doral, FL.