Peruvian Annatto Seeds
$6.50
Often called annatto, or achiote, seeds, these lovely dark reddish seeds are commonly used for food coloring or dye. However, for cooking, Annatto seeds must be fried in hot oil or soaked in hot water to extract their exuberant color. Once they are cooled to room temperature, discard the seeds and add the remaining oil or water, which will impart a warm yellow hue to your dish. Its fragrance is of a faint flowery scent, and its flavor has slight peppery notes. In my kitchen, you will always find a bottle of vegetable oil infused with annatto seeds. With a beautiful apricot color, it makes that bowl of rice even more tempting.
Comes in our signature airtight tin, which measures 2-1/2 inches in diameter and 1-3/4 inches in height.
Product weight: 2.0 oz
Ingredients: Whole Annatto Seeds
Product Care: Store in a cool, dry place.
Shelf life: 12 months
Nutrition Facts: Serving size: 1 tsp. (2g), Servings Per container: 9, Amount per Serving: Calories 0, Fat Cal.0, Total Fat 0g (0% DV), Sat. Fat 0g, Trans Fat 0g, Cholest. 0mg(0%DV), Sodium 2mg, (1%DV, Total Carb.1g(0%DV) Fiber 0g(0%DV), Sugars 0G, Protein 0g, Vitamin A(0%DV), Vitamin C(2%DV), Calcium (4%DV), Iron (4%DV), Percent Daily Values DV) are based on a 2,000 calorie diet.
Annatto is an essential spice in South and Central American and Mexican cuisine. In the Philippines, I had a dish called “pipian,” with pork and chicken. On my Jamaican adventures, my cousin made a divine ackee and codfish with annatto, which grows in her home garden. Visit a Venezuelan market, and you are bound to find a favorite spice blend “ali`no coriollo,” made with annatto, garlic, red chilies and other spices. In other countries such as New Guinea and in the Amazon region of Brazil, certain tribes use it for face painting.
Peruvian Annatto Seeds
