Badia Adobo without Pepper, 12.75 oz

Adobo without Pepper is the Cuban all-purpose blend — garlic, salt, oregano, and turmeric — formulated for cooks who want to control the heat and pepper separately. Same backbone as classic adobo, with the pepper left out so it can be added (or skipped) to taste.

Common Uses

Season chicken, pork, and beef before browning for arroz con pollo, lechón asado, and ropa vieja. Stir into black beans, lentil stews, and the sofrito for yellow rice. Sprinkle on roasted vegetables, yuca, and boiled malanga. Use on delicate fish — snapper, grouper, sole — where black pepper would overpower. Works in baby food, low-sodium preparations, and dishes finished with white pepper or fresh chiles instead.

Cuisine Context

Cuban and Pan-Latin cooks keep this jar alongside the pepper version for precision work — when the dish gets its heat from sofrito, ají, or a finishing sauce, and the base seasoning needs to stay clean. It's the choice for milder palates, family cooking, and anyone layering pepper in at the end.

Pro Tip

Toast a tablespoon in dry oil with a bay leaf before adding rice and water. The garlic and oregano perfume the grain from the start — no pepper means the herbs read clearly.

Ships from Doral, FL.