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    You are in: Home / Cookbooks / Annatto or Achiote in Spanish
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    Annatto or Achiote in Spanish

    Annatto seeds are often ground for cooking or processed to use as a "culinary dye." The thin coating of the seed is removed to produce a basic pigment known as "bixin." This is what gives color to butter and cheese as well as salad dressings, fish products and confections. Annatto is a shrub native to the Caribbean, South and Central Americas. It has been called "poor man's saffron" for the color is similar to the more prized seasoning. The ground seeds are often found in sauces, stews and rice dishes. Look for seeds to grind yourself or make the flavored oil. Ground seeds are available, too. Use the powder for enhancing sauces, chicken dishes and Mexican recipes.

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    1 Reviews |  By Rita~

    This is better the next day like most stews. It`s 2-15-2005 and I just made this it`s fall apart tender. The aromas from the star anise and cinnamon are heavenly. I didn`t find it to spicy. The spicyness depends on the curry you use. I also had a 1/2 red pepper and 1/2 celery which I dice and tossed into the pot along with the beer.

    Recipe #109994

    1 Reviews |  By Rita~

    The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001

    Recipe #110133

    7 Reviews |  By Rita~

    Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

    Recipe #109238

    6 Reviews |  By Rita~

    Potatoes get their golden color from the annotto oil. Flavored simply with salt, pepper & garlic.

    Recipe #109650

    5 Reviews |  By Rita~

    I wonder where did the golden egg come from? This is a simple and tasty dish.

    Recipe #109758

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