Adobo Seasoning Blend
Adobo is a word that can refer to not only a spice blend, but also a sauce or even an entire dish. The use of the word varies based on region of use, in this case though it refers to a spice blend! For this blend it uses a blend of garlic, onion, black pepper and supporting spices to liven up any dish!
Literally translated from Spanish as "seasoning" or "marinade" there are a variety of Adobo blends. The vast number of blends is partly due, not only to the word being used for seasonings, sauces and dishes, but varying from region to region, or even family to family.
For the best example of the differences of the word Adobo we turn to Mexico and the Philippines. In Mexico, before the days of refrigorators, foods were kept using preservaties such as vinegar, salts and spices. This process of preservation brought about various different sauces being developed to both preserve and improve upon the flavor quality of meats. Many times crushed peppers would be blended with vinegar to create thick sauces to be used on various different foods of the day. When spices began to arive from across the sea into Mexico these were added to the sauces along with various native spices.
In the Philippens however, Adobo is a sort of dish! Using meat, seafood, vegetables or a combination within, the ingrdients are marinated in a vinegar, soy sauce and ginger blend. Once the marinade is left for a while the food is then browned and simmered in the marinade sauce. In truth the two are very similar, however the big difference is the context, one being a sauce and one being a dish!
Of course there are blends found in common grocery settings or ones that are mass produced, those however are normally loaded with salts, sugars and MSG to add bulk to the product. This blend however uses as many natural spices as possible to create a beautiful flavor that will delight the senses.