About The Seasonings

ADOBO:  Think of this as your salt & garlic cooking base.  It is extremely versatile as it can be utilized as a stand alone seasoning if your dish just calls for that, or can be elevated with the addition of other herbs & spices to achieve the flavor profile your particular dish. Given Adobo is more of an umami, salt & garlic base, this seasoning is great for anything you are cooking: all proteins, veggies, root vegetables, grains, etc.  Adobo can also be utilized in conjunction with all the other seasonings in the line.

SAZÓN COMPLETA:  As the name translates to, complete seasoning, it is truly a one a done, stand alone seasoning.  It takes the guessing out on days you just don’t know what seasonings you want to use.  Although you still get your salt and garlic, like adobo, it differs as it offers a more herbaceous profile with the addition of coriander & parsley.  Even though it can be a standalone seasoning, you can also use it in conjunction with adobo if you need a tad bit extra umami and also our sazón, for color and/or an earthier touch.  I personally love this seasoning on poultry and pork. 

SAZÓN:  Sazón is vibrant and earthy.  It will transform your dishes with a subtle orange/ reddish hue, achieved naturally thanks to annatto, all while subtly adding an earthy taste profile achieved by the annatto, cumin & coriander.  Sazón can be utilized on absolutely anything and all proteins, whether you are roasting, smoking, sautéing, stewing.  When utilizing sazón in your dish, it pairs beautifully with adobo for your salt & garlic component.   

CHIMICHURRI:  Chimichurri is one of my favorite sauces, so naturally, I had to make a dry version of it.  This blend can be utilized as a marinade, dressing or a chimichurri sauce.  I also like to use it as a finishing seasoning right towards the end when something is about done cooking.