Badia Chile & Lime Seasoning, 6.5 oz
Chile & Lime Seasoning is the tangy, mildly spicy finishing blend that defines Mexican street snacks — the flavor you taste on a paleta dipped in chamoy, a cup of fresh mango with TajÃn-style dust, or an elote off the comal. Chile, salt, and dehydrated lime do the heavy lifting.
Common Uses
Dust over sliced mango, pineapple, watermelon, jicama, and cucumber spears. Rim micheladas and palomas. Sprinkle on elote and esquites, popcorn, roasted peanuts, and chicharrones. Toss with air-fried potatoes or shake onto grilled shrimp tacos right before serving.
Cuisine Context
This is the seasoning of Mexican fruit carts, antojitos stands, and Tex-Mex cantinas. It is essential anywhere fruit, salt, and chile meet — a flavor combination that has been part of Mexican eating culture for generations. Cooks reach for it when they want brightness and heat without committing to a sauce.
Pro Tip
Add it after cooking, not before. The lime is dehydrated and turns bitter under prolonged heat. For grilled corn, butter the cob hot off the grill, then dust generously so the seasoning sticks and the lime stays sharp.
Ships from Doral, FL.
Original: $6.32
-65%$6.32
$2.21Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Chile & Lime Seasoning is the tangy, mildly spicy finishing blend that defines Mexican street snacks — the flavor you taste on a paleta dipped in chamoy, a cup of fresh mango with TajÃn-style dust, or an elote off the comal. Chile, salt, and dehydrated lime do the heavy lifting.
Common Uses
Dust over sliced mango, pineapple, watermelon, jicama, and cucumber spears. Rim micheladas and palomas. Sprinkle on elote and esquites, popcorn, roasted peanuts, and chicharrones. Toss with air-fried potatoes or shake onto grilled shrimp tacos right before serving.
Cuisine Context
This is the seasoning of Mexican fruit carts, antojitos stands, and Tex-Mex cantinas. It is essential anywhere fruit, salt, and chile meet — a flavor combination that has been part of Mexican eating culture for generations. Cooks reach for it when they want brightness and heat without committing to a sauce.
Pro Tip
Add it after cooking, not before. The lime is dehydrated and turns bitter under prolonged heat. For grilled corn, butter the cob hot off the grill, then dust generously so the seasoning sticks and the lime stays sharp.
Ships from Doral, FL.
