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Annatto is a natural dye that comes from the seeds of the Achiote tree. The fruit is heart-shaped with thick, spiky hairs. Once the fruit is ripe, it can be easily opened by hand to remove the red seeds.
It's a widely used ingredient in Latin American cuisine, as well as Caribbean and Filipino cooking. You'll often find it in soups, stews, sauces, and marinades, where it adds a sweet, peppery flavor. Plus, it gives a naturally intense color that can range from yellow to dark orange when used as a dye, even though the seeds themselves are a deep, bright red/orange. Cochinita Pibil is a famous dish where Annatto is absolutely essential. It's a traditional Mexican slow-cooked pork stew. The pork is simmered slowly in a sauce that includes Annatto, which gives it that signature red color, until the meat just falls apart. Annatto is also responsible for the yellow color of butter, margarine, and cheese, all of which would have a pale creamy color without this natural dye.
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 can be tricky to remove from the dish later. Click here for Annatto powder.
Starting from € 4,36
Annatto is a natural dye that comes from the seeds of the Achiote tree. The fruit is heart-shaped with thick, spiky hairs. Once the fruit is ripe, it can be easily opened by hand to remove the red seeds.
It's a widely used ingredient in Latin American cuisine, as well as Caribbean and Filipino cooking. You'll often find it in soups, stews, sauces, and marinades, where it adds a sweet, peppery flavor. Plus, it gives a naturally intense color that can range from yellow to dark orange when used as a dye, even though the seeds themselves are a deep, bright red/orange. Cochinita Pibil is a famous dish where Annatto is absolutely essential. It's a traditional Mexican slow-cooked pork stew. The pork is simmered slowly in a sauce that includes Annatto, which gives it that signature red color, until the meat just falls apart. Annatto is also responsible for the yellow color of butter, margarine, and cheese, all of which would have a pale creamy color without this natural dye.
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 can be tricky to remove from the dish later. Click here for Annatto powder.
Store in the provided jar in a spice drawer or pantry.
See packaging for best-before date. After the best-before date, the product's quality might decline, but it usually still tastes good. After the date, check, smell, and taste to see if it's still good.
Mexico
Store in the provided jar in a spice drawer or pantry.
See packaging for best-before date. After the best-before date, the product's quality might decline, but it usually still tastes good. After the date, check, smell, and taste to see if it's still good.
Mexico
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