From the annatto tree comes the seeds that are sometimes incorrectly referred to as annatto seeds but are properly called achiote seeds. Originally cultivated in tropical South America these rust red seeds are typically used in Caribbean and Mexican cuisines mostly for the coloring effect which when cooked gives off a deep orange/yellow hue.
The achiote seeds can be soaked in hot water to produce a colored liquid used in stocks, stews and to color rice. In Mexico the seeds are used to create Achiote Paste which is a critical part of the regions signature dish Pollo Pibil (sometimes referred to as Achiote Chicken) which is marinated chicken in a banana leave wrap that is then cooked in a fire pit. In the Caribbean the seeds are deep fried in fat and then the oil and seeds are separated by straining and the resulting deep colored oil is used in cooking (the seeds are discarded).
Achiote seeds are also a key ingredient in our Yucatan Recado Rojo blend that can be used to make your own Achiote Paste or can be used as a unique grill rub for your chicken.
Achiote's aroma has a touch of peppermint or flowery scent while the flavor profile is earthy with undertones of pepper and just a hint of bitterness.
Works well in combination with allspice, chili, citrus juice, cloves, cumin, oregano and paprika. Some other interesting recipe ideas with achiote include – Achiote Citrus Marinade, Achiote Oil, Achiote Chicken with Cilantro Dumplings and Barbeque Achiote Mop.
Helpful hint: Achiote is mostly used for coloring so be careful not to overuse or the result will be a noticeable earthiness in your recipes that some will enjoy immensely while others will not.
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