Citrus Adobo Seasoning
Some thing
Some thing
0
0
10% funded
10 backers
Time remaining
Pledge 20% (5$) today!
Filipino adobo is one of the great dishes of the world—garlicky, vinegary, savory, and deeply satisfying in a way that's almost impossible to explain until you've made it. It's the dish Filipino families make on Sundays, the one that fills the whole house with good smells, the one you think about for days after. Our take on this classic flavor captures its essential character in a dry blend.
“Adobo is one of those dishes that has a thousand versions, and every family is convinced theirs is the right one. Garlic, vinegar, soy—those are the constants. We wanted to honor that foundation while giving it our own signature: a citrus note that opens everything up. Lime and orange replicate the flavor profile of calamnsi and don’t compete with the adobo character. They just make it taste more alive.” — Chef Tony Reed, Senior Director of Culinary
KEY FLAVORS & INGREDIENTS
This blend is built on the pillars of classic Filipino adobo. Dried garlic and onion are pungent, savory, and deeply aromatic. Vinegar powder delivers the signature tangy punch. Soy sauce powder adds rich umami that rounds out the sharpness. Coconut palm sugar and brown sugar bring balanced sweetness with a subtle caramel depth.. And lime and orange provide a distinctive citrus lift.
HOW TO USE IT
Traditional adobo is a braise: low, slow, and deeply satisfying. As a dry seasoning, Citrus Adobo brings those same flavors to high-heat cooking and quick weeknight meals. Try it on:
- Chicken & Pork — The traditional adobo proteins. Season before roasting, pan-searing, or grilling for garlicky, tangy, caramelized perfection.
- Braised Dishes — Rub on meat before braising with a splash of vinegar and coconut milk to pay homage to the original technique.
- Rice & Grain Bowls — Stir into rice while cooking or sprinkle on top as a finishing seasoning for instant depth.
- Roasted Vegetables — Toss with cauliflower, sweet potatoes, or green beans before roasting.
- Eggs — Scrambled, fried, or soft-boiled—this blend makes eggs taste like a complete meal.
- Marinades & Sauces — Whisk into vinegar, oil, or coconut milk for a ready-in-minutes marinade that tastes like it took all day.
WHAT IT’S GOOD ON
Chicken thighs, pork belly, hard-boiled eggs, cauliflower, sweet potatoes, rice, tofu, noodle soups, bean dishes. If garlic and vinegar belong there, this blend does too.
FULL INGREDIENTS
Salt, dehydrated garlic and onion, brown sugar, vinegar powder (maltodextrin and white distilled vinegar), spices, soy sauce powder [soy sauce (contains fermented soybeans), maltodextrin, salt], crystallized lime (citric acid, lime oil, lime juice), coconut palm sugar, green bell pepper, orange juice solids (maltodextrin), mushroom powder, and rice concentrate.