--- product_id: 77368047 title: "Badia Orange Pepper Seasoning" brand: "badia" price: "€ 41.80" currency: EUR in_stock: true reviews_count: 13 category: "Badia" url: https://www.desertcart.nl/products/77368047-badia-orange-pepper-seasoning store_origin: NL region: Netherlands --- # 26 oz zesty orange zest garlic & onion savory blend freshly ground black pepper kick Badia Orange Pepper Seasoning **Brand:** badia **Price:** € 41.80 **Availability:** ✅ In Stock ## Summary > 🍊 Spice up your kitchen with a zesty citrus twist that everyone’s craving! ## Quick Answers - **What is this?** Badia Orange Pepper Seasoning by badia - **How much does it cost?** € 41.80 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/77368047-badia-orange-pepper-seasoning) ## Best For - badia enthusiasts ## Why This Product - Trusted badia brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Balanced Boldness:** Perfect harmony of citrus brightness and savory pepper heat for every dish - • **Zesty Citrus Powerhouse:** 26 oz jar packed with bold orange zest for vibrant flavor boosts - • **Trusted Heritage Quality:** From Badia, a family-owned spice legend since 1967, ensuring premium authenticity - • **Diet-Friendly & Inclusive:** Gluten-free, Halal, Kosher & vegetarian—seasoning that fits your lifestyle - • **Versatile Culinary Essential:** Transforms chicken, seafood, veggies & salads into gourmet meals effortlessly ## Overview Badia Orange Pepper Seasoning is a 26 oz gourmet blend featuring zesty orange zest, freshly ground black pepper, garlic, and onion. Perfect for elevating chicken, seafood, vegetables, and salads, this versatile seasoning is crafted by Badia Spices, a trusted family-owned brand since 1967. Gluten-free, Halal, Kosher, and vegetarian-friendly, it’s the ultimate flavor upgrade for quick weeknight dinners or professional culinary creations. ## Description Elevate your dishes with the zesty, bold flavors of our Badia Orange Pepper seasoning blend! This unique combination of tangy orange zest and freshly ground black pepper is the perfect balance of citrusy brightness and savory heat. A versatile seasoning brings a burst of flavor to poultry, seafood, vegetables, and even salads. Ideal for grilling, roasting, or marinating, our seasoning blend is a must-have cooking essential for home chefs and food enthusiasts. Sprinkle it on chicken, fish, or roasted vegetables to instantly transform your meals into gourmet creations. The refreshing citrus pairs perfectly with the robust kick of pepper, making it a dynamic addition to any spice rack. Make every bite flavorful with this citrusy, peppery delight! Review: Delicious on poultry and Fish - Great flavor, quality and value. Try this for a variety of different recipes! Badia never disappoints. Review: She’s TANGY! I liked her better with heat. Recipe 👇🏼 - As someone who uses lemon pepper a lot, I was actually a bit jarred by how sour this is. I guess I was expecting more sweetness but that’s not a problem I cannot solve. We’re going to talk like our doctors can’t hear us right quick. If you want a tangy orange pepper, you can stop reading here. If you want to give it more depth (see: sweet heat), keep reading. To keep it dry…Fast and easy fix to make it a sweeter orange pepper: Just add a bit of sugar. That’s it. If you want more heat than pepper which is bringing 0 heat, add in crushed red chili peppers, cayenne pepper, Tajin or white pepper if you’re spice sensitive. 🤧 If you want them wet, this is what I do. By them, I mean chicken bird wings because that’s what we’re cooking, right? Exactly. Here goes: I do 2lbs of wings in a cast iron frying skillet (thanks granny, miss you). I don’t measure, so wing it (hahah PUN). 1. CLEAN YA SHICKENS! Seriously, wash the chicken. I rinse with water first then I throw them lil fellers in a big bowl and give them a nice bath with a bit of salt, a 2 second pour of vinegar and scrub them individually with cut up limes. Rinse them again and set them on a drying rack or something to dry while you make your flour stuffs. [season with salt & pepper before the flour romp] 2. Mix a poorly measured half overflowing cup of flour (I use Professor Torbert’s orange corn flour, same brand of grits are amazing, btw) with a 4 finger pinch of salt, 4-5 shakes of garlic powder, 2-3 shakes of onion powder, 1 shake of cayenne, 2 shakes of good for nothin but she gives ‘aroma’ ahh sweet paprika, 1 shake with an extra pat on the bottom of Sazon and then shake it like it’s paying you with your new orange pepper seasoning. *I don’t know how you’re frying yours or the size of your pan. But for the sake of the most high ranking feathered dinosaurs, you’re frying them nonetheless. Optional: I give my shickens a lil rub-a-dub in mustard and a splash in buttermilk but they’ll be just as crispy without the swim. 3. Oh, you shoulda been heating your oil. I don’t have the lines or numbers on my stove knobs so this step is between me and Jesus. But for safety reasons, I’ll recommend your oil be at 350. I do like a 10 second pours worth of PEANUT OIL. Yeahhh. I said it. Anyway, start shaking the wings in your flour concoction. 4. Again, I don’t know your pan size. Mine is huge so I do about 6-8 wings at a time. They’ll be done in 5-8 minutes, when they’re golden and crispy. If you’re new to frying and afraid to undercook, the world won’t end if you boil it first. Just let it cool and dry before you season it. Sauce!!! Now we’re gonna make a sauce to toss them jits in. We’re not measuring this either. So just get a lil mixing bowl and dump in as much honey as you think you’re gonna need. Give it juice from a quartered orange. I’d say use 1/4 of the orange, not the whole thing. Then add crushed red pepper, BLACK garlic (purée if ya got it), obviously your orange pepper seasoning, and cayenne to your preference. Mix well, toss wings. Garnish with mint or basil because we’re sick of ole ‘tastes like freshly cut grass’ parsley. You can lie and claim this as your own. I don’t mind. ## Features - Bold Citrus Flavor: Features zesty orange zest paired with freshly ground black pepper, garlic and onion for a unique and vibrant taste that enhances any dish - Seasoning Blend: Perfect for chicken, fish, seafood, roasted vegetables, salads, marinades, and even grilling or baking - Gourmet Cooking Essential: Ideal for home cooks and professional chefs looking to add a flavorful twist to everyday meals - Perfect for Everyday Use: Enhances quick weeknight dinners or gourmet meals with its balanced flavor profile - Trusted Heritage: Badia Spices, a family-owned company since 1967, has built a global reputation for providing premium, authentic seasonings inspired by rich culinary traditions from around the world ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B07DX6KR5M | | Best Sellers Rank | #2,450 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #13 in Mixed Spices & Seasonings | | Brand | Badia | | Brand Name | Badia | | Container Type | Jar | | Cuisine | Mediterranean & Middle Eastern | | Customer Reviews | 4.6 out of 5 stars 4,306 Reviews | | Diet Type | Gluten Free, Halal, Kosher, Vegetarian | | Flavor | Orange | | Item Form | Powder | | Item Package Weight | 0.83 Kilograms | | Item Weight | 28 Ounces | | Manufacturer | Badia Spices, Inc. | | Number of Items | 1 | | Number of Pieces | 1 | | Region of Origin | North America | | Size | 26 Ounce (Pack of 1) | | Specialty | Orange Pepper | | UPC | 033844005306 | | Unit Count | 26.0 Ounce | ## Product Details - **Brand:** Badia - **Item Form:** Powder - **Number of Items:** 1 - **Specialty:** Orange Pepper - **Unit Count:** 26.0 Ounce ## Images ![Badia Orange Pepper Seasoning - Image 1](https://m.media-amazon.com/images/I/71oAfy2jGwL.jpg) ## Available Options This product comes in different **Size, Flavor** options. ## Questions & Answers **Q: does this have dyes in in? my current one has yellow lake 6🤮** A: I checked the ingredients and there was no mention of any kind of dye. The paprika and dried orange gives the seasoning it's color. **Q: what percent of salt?** A: According to the label one serving is 1/4tsp and while salt is listed first under 'ingredients', the DV (daily value) of sodium is listed as 9% My somewhat educated guess it that overall it's less than 10% of total ingredients. Anything other than that would be proprietary knowledge and top secret so you would have to ask the company that produces it. **Q: sodium in badia orange pepper ?** A: Yes there is. I use this seasoning very sparingly and when I do use it, I do not need to add salt. **Q: Does this have Monosodium glutamate? Or any other type of msg?** A: It doesn't seemed to be labeled on there. Though I would suggest just making your own. This is wayyy too salty and I don't taste orange or pepper. Go get some pepper and grate some orange peels and dry them. literally the same thing and you'll actually taste it ## Customer Reviews ### ⭐⭐⭐⭐⭐ Delicious on poultry and Fish *by R***R on April 25, 2026* Great flavor, quality and value. Try this for a variety of different recipes! Badia never disappoints. ### ⭐⭐⭐⭐⭐ She’s TANGY! I liked her better with heat. Recipe 👇🏼 *by L***O on June 15, 2023* As someone who uses lemon pepper a lot, I was actually a bit jarred by how sour this is. I guess I was expecting more sweetness but that’s not a problem I cannot solve. We’re going to talk like our doctors can’t hear us right quick. If you want a tangy orange pepper, you can stop reading here. If you want to give it more depth (see: sweet heat), keep reading. To keep it dry…Fast and easy fix to make it a sweeter orange pepper: Just add a bit of sugar. That’s it. If you want more heat than pepper which is bringing 0 heat, add in crushed red chili peppers, cayenne pepper, Tajin or white pepper if you’re spice sensitive. 🤧 If you want them wet, this is what I do. By them, I mean chicken bird wings because that’s what we’re cooking, right? Exactly. Here goes: I do 2lbs of wings in a cast iron frying skillet (thanks granny, miss you). I don’t measure, so wing it (hahah PUN). 1. CLEAN YA SHICKENS! Seriously, wash the chicken. I rinse with water first then I throw them lil fellers in a big bowl and give them a nice bath with a bit of salt, a 2 second pour of vinegar and scrub them individually with cut up limes. Rinse them again and set them on a drying rack or something to dry while you make your flour stuffs. [season with salt & pepper before the flour romp] 2. Mix a poorly measured half overflowing cup of flour (I use Professor Torbert’s orange corn flour, same brand of grits are amazing, btw) with a 4 finger pinch of salt, 4-5 shakes of garlic powder, 2-3 shakes of onion powder, 1 shake of cayenne, 2 shakes of good for nothin but she gives ‘aroma’ ahh sweet paprika, 1 shake with an extra pat on the bottom of Sazon and then shake it like it’s paying you with your new orange pepper seasoning. *I don’t know how you’re frying yours or the size of your pan. But for the sake of the most high ranking feathered dinosaurs, you’re frying them nonetheless. Optional: I give my shickens a lil rub-a-dub in mustard and a splash in buttermilk but they’ll be just as crispy without the swim. 3. Oh, you shoulda been heating your oil. I don’t have the lines or numbers on my stove knobs so this step is between me and Jesus. But for safety reasons, I’ll recommend your oil be at 350. I do like a 10 second pours worth of PEANUT OIL. Yeahhh. I said it. Anyway, start shaking the wings in your flour concoction. 4. Again, I don’t know your pan size. Mine is huge so I do about 6-8 wings at a time. They’ll be done in 5-8 minutes, when they’re golden and crispy. If you’re new to frying and afraid to undercook, the world won’t end if you boil it first. Just let it cool and dry before you season it. Sauce!!! Now we’re gonna make a sauce to toss them jits in. We’re not measuring this either. So just get a lil mixing bowl and dump in as much honey as you think you’re gonna need. Give it juice from a quartered orange. I’d say use 1/4 of the orange, not the whole thing. Then add crushed red pepper, BLACK garlic (purée if ya got it), obviously your orange pepper seasoning, and cayenne to your preference. Mix well, toss wings. Garnish with mint or basil because we’re sick of ole ‘tastes like freshly cut grass’ parsley. You can lie and claim this as your own. I don’t mind. ### ⭐⭐⭐⭐⭐ What a great tasting season *by A***S on March 10, 2026* Exactly what I wanted to taste for the first time. Must have on chicken wings. Best grilled/smoked. ## Frequently Bought Together - Badia Orange Pepper Seasoning, 26 oz - Pepper, Garlic & Onion, Zesty Citrus Blend for Chicken, Seafood & Vegetables - Badia Complete Seasoning, 28oz - All-Purpose Spice Blend of Garlic, Onion, Salt, Pepper, Herbs & Spices - Savory Signature Blend - McCormick Grill Mates Garlic Butter Seasoning, 3.1 oz --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.nl/products/77368047-badia-orange-pepper-seasoning](https://www.desertcart.nl/products/77368047-badia-orange-pepper-seasoning) --- *Product available on Desertcart Netherlands* *Store origin: NL* *Last updated: 2026-06-25*