Adobo Con Sazon - Institutional Vegan Friendly adobos and blends of Mexican

adobos and blends of Mexican

Anise is used after meals as a prevention to indigestion

Annatto is used in Caribbean and Latin American cuisines as both a flavoring and coloring agent

Achiote dye is prepared by grinding seeds or simmering the seeds in water or oil

Adobo Con Sazon - Institutional Vegan Friendly adobos and blends of MexicanInstitutional Size 10 lbs. All purpose seasoning, no MSG or sugar. Sprinkle on steaks, chops, fish, roast, poultry, seafood, eggs, beans, salads, sofritos and more! To Marinate: For every pound of meat, poultry or seafood use 1 tablespoon. Add oil and vinegar to your taste, for seafood add 1 tablespoon of fresh lemon juice.