Gluten Free and Organic Adobo Seasoning
Organic Adobo Seasoning: Gluten, Salt and Sugar Free. Not Sure you are going to use a lot of it, try our small ecobox. Just the perfect size you need!
  • 0.4 OZ ecoBox
  • ecoBox Case (Pack of 6)

Organic Adobo Seasoning

Regular price

SALT & SUGAR-FREE, GLUTEN-FREE SEASONING BLEND

Adobo seasoning is a traditional, all-purpose blend used in Spanish, Latin American, Caribbean, and Filipino dishes that were initially employed as a method of food preservation. This blend, a Spanish take on the seasoning, is spicy and rich in flavor.

Adobo means seasoning in Spanish, making the translation of this popular seasoning blend "seasoning seasoning". You can choose to use the complex seasoning as a dry spice mix or marinade, either way, you are sure to experience a hit of Spanish-inspired flavor that will keep you coming back for more. Try Spicely Organics Adobo Seasoning in recipes like Pressure Cooker Adobo Chicken, Grilled Pork Adobo and Sea Scallops Adobo.

Adobo seasoning is delicious on meat and in beans. Try these simple recipes:

Use 1 tablespoon seasoning per 1 pound of meat or 1 cup dried beans.

To make guacamole add 2 teaspoons seasoning with 1 tablespoon water and 2 mashed avocados. Add a squeeze of lime juice and a dash of salt.

Ingredients: Organic Garlic, Organic Onion, Organic Cumin, Organic Oregano, Organic Black Pepper, and Organic Cayenne.

*Images are representations only, and may not be a direct reflection of the shipped product

Our ingredients are sourced from the highest quality growers around the world, with consistent and large production quantities available. Whatever your needs, you've found a partner dedicated to providing quality ingredients that make your business stand out, with a level of service that you can rely on.

All of our methods, are completely compatible with the full USDA Organic standard, while managing to meet - or surpass - strict FDA regulated safety standards. Our key technologies include: Steam Treated Spice, Steam Treated Spices.


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