Badia Adobo Seasoning without Pepper, 2 lb, Pack of 2

Adobo without pepper — salt, garlic, oregano, and turmeric, built for cooks who want full control over the heat and pepper profile of a dish. The pepper-free version is standard in households where kids eat what the adults eat, and in restaurant kitchens that finish with fresh-cracked pepper or specific chiles.

Common Uses

The all-purpose seasoning for Cuban, Puerto Rican, and Dominican cooking. Rubbed into chicken for pollo guisado and bistec encebollado. Stirred into the base for arroz con gandules, asopao, and habichuelas guisadas. Seasoning the pork for pernil and the beef for carne mechada. Sprinkled on tostones, yuca, and roasted root vegetables. In Dominican kitchens, it goes into the sazón for every braise.

Cuisine Context

Adobo is the foundational dry seasoning of the Spanish-speaking Caribbean — the first thing that hits the meat before garlic, citrus, or sofrito. The pepper-free version lets the garlic and oregano lead, which is how older recipes from Cuba and Puerto Rico were originally built before black pepper became standard. Use it when you want the dish to taste like the kitchen it came from, not a pepper grinder.

Pro Tip

Massage adobo into chicken or pork with a splash of sour orange (or lime + orange juice) and let it sit for at least an hour. The acid activates the garlic and pulls the seasoning deep into the meat — this is the difference between adobo-flavored and properly adobo-seasoned.

Ships from Doral, FL.