Pollo Asado

The marinade behind Mexican grilled chicken, in dry form. Annatto and ancho give it the deep red-orange color and earthy base, cumin and oregano carry the savory middle, and cinnamon and cloves add a warm note at the back. Salt-free.

Ingredients: Hand blended from annatto, garlic, ancho, paprika, cumin, oregano, coriander, black pepper, white pepper, turmeric, cloves, and cinnamon.

How to use: Mix with orange and lime juice and a little oil, and marinate chicken a few hours before it hits the grill.

Try it on: grilled chicken, thighs, tacos, rice, and roasted potatoes.