OVERVIEW:
Annatto Seed, “poor man’s saffron”, is used as a seasoning and a source of color. It is frequently used as a natural dye in dairy products like cheese and butter because it gives a nice yellow color to these foods. Many high-end brands use the vibrant red as a coloring agent in their lipsticks.
Annatto seeds are usually steeped in oil or ground to a powder prior to adding to recipes. The flavor can be described as earthy, musky, and slightly peppery. The infused oil is a rich red color that can be added to sauces and sautées. It is considered an antioxidant.
LATIN:
Bixa Orellana
ORIGIN:
India
CULTIVATION:
Organic
PARTS USED:
Seed / Whole
WHAT'S COOKING:
Achiote Paste / Recado Rojo
Achiote Beans Recado
Alino Criollo
Annatto Rice with Sausage & Tomato
Arroz Con Pollo
Lemon Achiote Grilled Tofu
Roasted Cauliflower With Annatto Seed Oil
Annatto Seed Whole
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)
