Known as achiote in Spanish, ANNATTO is native to Mexico, North and South America and the Caribbean, but can now be found in Vietnamese & Filipino cuisines. Annatto is primarily used as a colourant in fish, rice and vegetable dishes and is a key ingredient in Mexican Achiote paste. It has an earthy, slightly nutty flavour.
SUGGESTED USES: To extract the colour, fry the seed in oil over low heat for a few minutes, making sure not to burn it. Strain and use the oil to cook with for a lovely, rich colour.
RECIPE: Brazilian Baião-de-Dios
