a pile of aNAGo Sazonador, dark red seasonings

aNAGo Sazonador

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Adobo seasoning is a gourmet, all-purpose spice mixture used to flavor and marinate meat, beans, and vegetables. It is an especially popular seasoning in Mexican, Spanish Caribbean and Latin American cuisine.

Adobo Powder works magic as a taco or fajita seasoning. Just sprinkle it over your taco or fajita meat prior to cooking to quickly add a burst of Latin flavor.


And as usual; this ubiquitous seasoning, uses ingredients that we avoid. So I tested, mixed, and cooked until this mix arose as an amazingly delicious alternative option.

The word adobo comes from the Spanish word adobar, which means to “marinate” or “pickle”. Sazonador is the Spanish word for seasoning

Before refrigeration, adobo mixtures were used to preserve meat and keep it from spoiling. These days, adobo seasoning powder is used as a rub for grilled and fried meats, such as beef, chicken, pork, and seafood. It is also a flavorful addition to beans, stews, sauces, and vegetarian dishes.

1 teaspoon lemongrass powder
1 teaspoon horseradish powder
½ teaspoon truffle zest
1 ½ teaspoons fennel bulb powder
2 teaspoons black pepper
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons ground sumac
½ teaspoon coriander
½ teaspoon allspice
½ teaspoon cinnamon
1 tablespoon salt
¼ teaspoon cloves
¼ teaspoon turmeric

In a bowl, stir together all ingredients and mix well.
(If you have a coffee grinder, grind spices together into a fine powder.)
Store in a sealed jar in a cool, dry place.

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