Mexican cooking through a Badia lens. Fajita seasoning in 2.75 oz and the 21 oz restaurant jar. Ground cumin by the 16 oz. Cilantro lime, lemon, lime, orange and mango peppers, bundled so you can compare them side by side.
Heat comes from the hot sauce line, habanero and ghost pepper at 5.2 oz, single or three at a time.
Goya dry pinto beans and Badia's pinto bean mix cover the pot. Panque Jamaica in the 18 oz loaf and tamarind ball candy handle dessert.
