Getting To Know Annatto Seed
Annatto is the seed from a shrub native to tropical America.
Achiote paste is made from this seed. You will find it growing in Central and South America. Also, in Mexico and the Caribbean islands. It has a slightly spicy and peppery flavor. But, it has no heat. It also imparts an intense red coloring to food. Annatto will also add this coloring to clothing. So, be careful!
Here are two recipes made from annatto seeds.
Keep in the refrigerator until needed. These two products will flavor and color many dishes on American tables.
Achiote paste can be found in some supermarkets.
Look for it in the international aisle. Annatto will be appearing in future recipes.
Click the link here for more info.
Red Scented Oil
This brightly hued oil will have so many uses in your kitchen once you try it.
Calories: 120kcal
Equipment
- 1 to 3-quart saucepan
- Mesh strainer
- Glass bowl
- Squeeze bottle
Ingredients
- ¼ cup whole annatto seed
- 1 cup cooking oil of choice olive, grapeseed, canola, corn, peanut
Instructions
- In a sauce pan, simmer ¼ cup whole annatto seeds for every 1 cup of oil over low heat for 20 minutes; stir frequently.
- Remove from heat and cool in the pan before straining into a glass bowl, or, using a funnel, pour into a squeeze bottle.
- Cover and store in the refrigerator, bringing out to the counter and allowing to warm to room temperature for about 15 minutes before using. Return to the refrigerator when finished using.
Notes
*Use to saute meats and vegetables.
*Stir into rice and beans.
*Combine with flour to make a roux for sauces and gravies.
*Drizzle over casseroles after removing from the oven.
*Whisk into vinegar or citrus juice along with herbs and spices for salad dressings and marinades.
*Stir into mayonnaise or cream cheese for sandwich spreads and dips.
*Toss with cooked pasta.
Red Spice Paste
Keep this spice paste in your refrigerator for a shortcut to delicious food.
Equipment
- small sauce pan
- Mesh strainer
- spice mill
- blender or food processor
Ingredients
- ¼ cup annatto seeds whole
- 1 cup water
- 1 Tbsp. Mexican oregano
- 1 tsp. black peppercorns whole
- 1 tsp. allspice berries whole
- 1 tsp. cumin seed whole
- 1 tsp. sea salt
- 3 cloves fresh garlic peeled and crushed
- 1 small onion chopped
- 3 Tbsp. cider vinegar
Instructions
- Simmer the annatto seeds in the water for 15 minutes; drain.
- Grind the oregano, peppercorns, allspice berries and cumin seed in a spice mill; add to the drained annatto seed along with the salt, garlic, onion and vinegar.
- Place all in an electric blender or food processor. Puree until smooth, adding water a teaspoon at a time as needed. Keep in mind that you are making a paste, not a sauce.
- Refrigerate for at least 4 hours before using.
Notes
Smear onto any cut of meat and marinate 4 or more hours before grilling, broiling or roasting.