Carne Asada Seasoning - 1 oz

Cadia Organic Carne Asada Seasoning turns a weeknight grill session into something worth gathering around — a bold, smoky steak seasoning built specifically for carne asada, not a generic all-purpose rub.

Every jar contains eight certified organic spices and nothing else: paprika, garlic, onion, cumin, chili, black pepper, chipotle, and oregano. No anti-caking agents, no fillers, no flavor enhancers — just the spices themselves, organic and non-GMO from source to jar. Each retail unit is 1 oz., sized for several rounds of grilling.

Rub it generously into skirt steak, flank steak, chicken thighs, or shrimp at least 30 minutes before grilling to let the chile and chipotle notes penetrate the meat, then finish with lime and cilantro for a taqueria-style plate at home.

Naturally gluten-free, vegan, and free of the major allergens, this blend fits keto, paleo, and whole-food plant-based kitchens alike. Store the jar in a cool, dry pantry away from direct light to preserve the spices' aromatic oils.

Ingredients: Organic Paprika, Organic Garlic, Organic Onion, Organic Cumin, Organic Chili, Organic Black Pepper, Organic Chipotle, and Organic Oregano.

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Common Questions

How does this compare to a conventional carne asada seasoning packet?
Most conventional carne asada or fajita seasoning packets list salt, sugar, maltodextrin, or silicon dioxide (an anti-caking agent) among the first few ingredients, which means actual spice content can be diluted to as little as 40-60% of the blend by weight. Cadia's jar contains only the eight named organic spices with nothing added, so every gram delivers spice rather than filler. It also carries no MSG or 'natural flavor' additives, which are common in mass-market rubs to boost savory taste artificially. Because there's no added salt, you control sodium separately when you season, which matters if you're managing sodium intake.

What gives this blend its smoky heat, and is there a compound behind that effect?
The smokiness comes from chipotle, which is a smoke-dried jalapeño and contains capsaicin, the same compound responsible for chili's heat and paprika's milder warmth. Capsaicin triggers TRPV1 receptors on the tongue, producing the burning sensation and also stimulating saliva production, which helps the other flavors (cumin's cuminaldehyde, oregano's carvacrol) coat the palate more fully. Black pepper's piperine compound has been shown in research to increase the bioavailability of other plant compounds, which is part of why pepper-based blends taste more complex than any single spice alone. Cumin and oregano additionally carry antioxidant volatile oils, though the amounts in a single serving of seasoning are small relative to therapeutic doses studied in supplements.

Does this fit keto, paleo, or carnivore eating patterns?
Yes to keto and paleo without any caveats — the blend is 100% dried spices with zero added sugar, starch, or grain-derived fillers, so a typical seasoning application (roughly half a teaspoon per serving) carries under 1 gram of carbohydrate, virtually all of it from trace fiber in the dried vegetables like garlic and onion. Paleo followers can use it freely since every ingredient is a whole spice with no processed additives. Strict carnivore protocols that exclude all plant matter would need to skip it, since paprika, garlic, onion, cumin, chili, chipotle, and oregano are all plant-derived, but flexible carnivore or 'carnivore plus spices' approaches use blends like this regularly.

What can I cook with this besides steak?
It's built around skirt and flank steak for classic carne asada, but the same ratio of smoky chipotle to earthy cumin works well on chicken thighs, shrimp, and pork shoulder for tacos al pastor-style dishes. For chicken, rub it on at least 30 minutes ahead as directed, but reduce grill time by checking internal temperature at 165°F since chicken cooks faster than skirt steak. For shrimp, cut the rest time to 10-15 minutes since the thinner protein absorbs the spices quickly and can turn mushy if over-marinated. It also works stirred into ground beef for taco filling or dusted onto roasted vegetables like poblanos and corn for a smoky side dish.

How can I verify the organic and non-GMO claims on the jar?
The organic certification means every one of the eight spices was grown without synthetic pesticides, synthetic fertilizers, or genetically modified seed stock, and the supply chain was audited by a USDA-accredited certifying body before the product could carry the organic seal. Non-GMO status here is essentially built into the organic certification, since USDA organic standards already prohibit GMO ingredients, so the two claims overlap rather than being separately verified. You can look up the specific certifying agent and lot verification through Cadia's parent company customer service if you want documentation for a specific jar. The kosher certification is a separate third-party audit confirming the product and its facility meet kosher production standards.

Why does the ingredient list only have eight items instead of a longer spice blend?
Cadia built this specifically for carne asada rather than as a generic all-purpose rub, so the eight spices — paprika, garlic, onion, cumin, chili, black pepper, chipotle, and oregano — are the traditional backbone of Mexican-style grilled beef seasoning without extras like added sugar or extra herbs that would push it toward a different flavor profile. Skipping anti-caking agents like silicon dioxide means the jar may clump slightly in humid conditions, which is a tradeoff for having no non-spice ingredients at all. This shorter list also makes it easier to layer with other seasonings like a squeeze of lime or fresh cilantro at serving time without conflicting flavors from filler ingredients.