Badia Adobo without Pepper, 3.75 oz

The Cuban kitchen's all-purpose seasoning — garlic, salt, oregano, turmeric, and cumin, with the black pepper left out. Built to season meat, beans, and rice without the bite of pepper, so it works for sensitive palates and dishes that get their heat elsewhere.

Common Uses

Rub onto pork shoulder for lechón asado and Cuban-style roast pork. Season chicken before pan-frying for pollo a la plancha. Stir into black beans, picadillo, ropa vieja, and arroz con pollo. Sprinkle on yuca, tostones, and maduros. Use as the base seasoning for empanada fillings, croquetas, and Cuban sandwiches.

Cuisine Context

Adobo is the seasoning shelf staple in Cuban, Puerto Rican, and Dominican kitchens — the shake that goes on before everything else. The pepper-free version is the original in many households, where cooks add fresh pepper to taste at the end or leave it out entirely for kids and elders. Across Pan-Latin cooking, adobo is what salt alone can never be: seasoning with backbone.

Pro Tip

Combine with sour orange juice (or lime plus orange) and minced garlic for mojo marinade — the foundation of Cuban roasted pork for generations.

Ships from Doral, FL.