Badia Orange Pepper Seasoning, 6.5 oz

A citrus-forward seasoning blend built on orange peel and black pepper, with garlic, salt, and warm spices rounding it out. Bright, peppery, and slightly sweet — the kind of all-purpose rub Cuban and Latin kitchens reach for when they want lift without heat.

Common Uses

Rub onto pollo asado, pork shoulder, and skirt steak before grilling. Season fish before pan-searing — especially snapper, mahi, and salmon. Sprinkle over roasted sweet potatoes, yuca fries, or grilled corn. Works as a finishing seasoning on rice, beans, and tostones, and as a dry rub for ribs on the smoker.

Cuisine Context

Cuban and pan-Latin cooks lean on citrus-pepper blends to season meats without overpowering them — orange peel echoes the naranja agria in traditional mojo, while the pepper carries the savory side. American BBQ pitmasters use it on poultry and pork when they want brightness in the bark.

Pro Tip

Apply 30 minutes before grilling so the salt draws moisture and the orange oils penetrate. For roasted chicken, mix with a spoonful of olive oil and rub under the skin — the citrus blooms in the heat.

Ships from Doral, FL.