The term “Adobo” derives from the Spanish word “adobar” which translates to marinate. Historically, the Spanish and Portuguese used a similar blend of vinegar and spices to flavor, preserve and pickle meats and vegetables for long voyages across the seas. Today, former Spanish colonies like Puerto Rico and the Dominican Republic have adopted their own style of the Adobo seasoning/marinade blend.
Similar to Jirie’s Adobo Lime Rub, the ingredients used include salt, cumin, garlic, lime juice, oregano, and a variety of other spices. The seasoning blend can be made into a wet or dry rub with the dry rub being most frequently used by being sprinkled directly onto all proteins, seafood, vegetables, and in “that sauce” of course. Each of these can be marinated, stewed, grilled, stir-fried, roasted, steamed, and baked with Jirie’s Adobo Lime Rub. The citrus undertones of this seasoning blend pair excellently with Pinot Grigio and Savangion Blanc. A great combination to complete your meal.
Not by coincidence, it was discovered that some of the ingredients in Adobo seasoning help with good digestion. The antibacterial compounds in oregano are thought to kill off bacteria that cause food poisoning. The herb and black pepper are rich in minerals like iron and calcium, and vitamin K. Additionally, the cumin in Abodo seasoning helps with blood sugar management.
Ingredients: Sea salt, cumin, fennel, garlic, lime juice powder (Tapioca Maltodextrin, Lime Juice Concentrate, and Lime Oil), black pepper, coriander, oregano, thyme, and rosemary.