ADOBO SEASONING: A mixture of Salt, Black Pepper, Monosodium Glutamate, Dehydrated Garlic and other Herbs and Spices. Most commonly used in the Philippines and South America. Typically used for pork or chicken. In a good quality Adobo, none of the spice flavors dominate, but rather the taste is a delicate balance of all ingredients. Being hard to spoil, Adobo is a favorite for travelers. It is widely known that as Adobo ages; its flavor becomes more potent.