Mexican Adobo Seasoning – Mild-35g

$3.45

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42 In stock

42 in stock

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35G

Product description

Derived from the Spanish word ‘adobar’, meaning ‘to marinate’, this fragrant spice blend is a staple in Latin American and Mexican cooking. This flavourful blend is as versatile as it is delicious with a myriad of uses that extend beyond its namesake; add to soups, stews, roasted vegetables, rice dishes, or mix with oil to create a marinade for meat, fish, and other seafood. Our version of Mexican Adobo Seasoning is a mild one making it suitable for the whole family.

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Flavour Notes:

Derived from the Spanish word ‘adobar’, meaning ‘to marinate’, Mexican Adobo Seasoning is a staple in Latin American and Mexican cooking. A twist on the authentic Adobo recipe, our blend has a touch of sweetness form the sweet paprika and onion, umami savouriness from the galic and sea salt, a hum of heat from the ancho chilli and black pepper, a fragrant depth of flavour from the turmeric and cumin and a fresh, herby flavour from dried oregano.

Culinary Notes:

This flavourful blend is as versatile as it is delicious with a myriad of uses that extend beyond its namesake and can be added to just about any dish to add a big hit of flavour. Our version of Mexican Adobo Seasoning is a mild one making it suitable for the whole family.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free, and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Made from imported and local spices including: Sweet paprika, turmeric, sea salt (9g), cumin, garlic, onion, oregano, black pepper, ancho chilli pepper, lemon peel. NO sugar, additives, or preservatives.

How to use

  • Mix with olive oil, orange or lime juice to create a wet marinade that can be used to coat meat, fish, or seafood before grilling or roasting
  • Sprinkle over veggies before roasting
  • Rub over corn cobs with olive oil before placing on a hot grill
  • Add to a tomato or vegetable soup in the beginning stage to release the essential oils in the spices
  • Rub over meat before placing in the slow cooker with stock and veggies for a wonderful Mexican-inspired stew
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.