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Annatto is a natural dye derived from the seeds of the Orlean tree. The fruit is heart-shaped with thick prickly hairs. Once the fruit is ripe, it can be easily opened by hand to extract the red seeds.
It is a commonly used ingredient in Latin American cuisine, along with Caribbean and Filipino cuisine. It is often used in soups, stews, sauces and marinades where it gives a sweet, peppery flavor. In addition, it gives a naturally intense color that can range from yellow to dark orange when used as a dye, although the seeds are a deep, bright red/orange color. Cochinita Pibil is a well-known dish in which the Annatto is indispensable. This is a traditional Mexican stew meat dish. The pork is slowly cooked in a sauce that includes Annatto, which provides the red color, until the meat completely falls apart. In addition, Annatto is also responsible for the yellow color of butter, margarine and cheese, all of which would be a pale creamy color without the addition of this natural dye.
The Annatto seeds are usually soaked in oil, made into Achiote paste or ground into a powder before being added to recipes. This is because the small seeds are hard and it is difficult to remove them from the dish later. Click here for Annatto powder.
From € 4,58
Annatto is a natural dye derived from the seeds of the Orlean tree. The fruit is heart-shaped with thick prickly hairs. Once the fruit is ripe, it can be easily opened by hand to extract the red seeds.
It is a commonly used ingredient in Latin American cuisine, along with Caribbean and Filipino cuisine. It is often used in soups, stews, sauces and marinades where it gives a sweet, peppery flavor. In addition, it gives a naturally intense color that can range from yellow to dark orange when used as a dye, although the seeds are a deep, bright red/orange color. Cochinita Pibil is a well-known dish in which the Annatto is indispensable. This is a traditional Mexican stew meat dish. The pork is slowly cooked in a sauce that includes Annatto, which provides the red color, until the meat completely falls apart. In addition, Annatto is also responsible for the yellow color of butter, margarine and cheese, all of which would be a pale creamy color without the addition of this natural dye.
The Annatto seeds are usually soaked in oil, made into Achiote paste or ground into a powder before being added to recipes. This is because the small seeds are hard and it is difficult to remove them from the dish later. Click here for Annatto powder.
Store in the provided jar in a spice drawer or pantry.
See packaging for THT date. After the THT date, the quality of the product may deteriorate, but it usually still tastes good. Look, smell and taste after the date to see if it still tastes good.
Mexico
Store in the provided jar in a spice drawer or pantry.
See packaging for THT date. After the THT date, the quality of the product may deteriorate, but it usually still tastes good. Look, smell and taste after the date to see if it still tastes good.
Mexico
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| Monday | from 8:00 a.m. to 5:00 p.m. |
|---|---|
| Tuesday | from 8:00 a.m. to 5:00 p.m. |
| Wednesday | from 8:00 a.m. to 5:00 p.m. |
| Thursday | from 8:00 a.m. to 5:00 p.m. |
| Friday | from 8:00 a.m. to 5:00 p.m. |
| Saturday | from 8:00 a.m. to 12:00 p.m. |
| Sunday | Closed |
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