Bijol is the anchor here, the annatto powder that turns arroz con pollo yellow, sold from a half-ounce packet up to a 24 oz family can and a 6 lb institutional size.
Goya covers sazón with saffron, recaíto cooking base and adobo with pepper. Conchita brings fire-roasted pimientos and sweet imported pimentos. Carmencita's paellero seasons thirty servings at once. Kingsford's no-salt all-around blend is here for salt-restricted kitchens.
Fresh cachucha peppers ship by the quarter pound, and the color for Cuban red beans answers the question of how the pot gets that shade.
