Achiote seeds are produced by the annatto tree and are used in Caribbean, Spanish, and Indian cooking. The seeds can be purchased whole or ground and used to flavor soups, stews, meats, rice, and casseroles. They are also used in dyes, textiles, and cosmetics. Achiote is commonly used in the traditional Mexican dish Puerco pibil and in Caribbean dishes for its bright color.
Achiote seeds are small, triangular, rust-colored seeds produced by the annatto tree. This small tree or shrub grows mainly in the tropical forests of South America. The seeds are a common ingredient in Caribbean, Spanish and Indian cooking.
An annatto plant has heart-shaped leaves and pink flowers. It produces fruit in the form of a pod covered with prickly spines. The pod contains about 50 seeds surrounded by a reddish pulp.
The characteristic red colored pulp, as well as the outer coating of the seed, are used in dyes to color butter and cheese. It is also used in textiles and cosmetics. In South America, it is often used in body paint and lipstick, hence the annatto nickname “lipstick tree.” Achiote seeds impart a golden color when cooked and are often called poor man’s saffron. The seeds and their derivatives can be purchased in most Asian and Hispanic markets as well as online.
There are many different products that can be purchased with achiote seed. The seeds themselves can be purchased whole or ground and used to flavor soups, stews, meats, rice, and casseroles. They have a mild peppery flavor with a hint of nutmeg. These seeds are also available ground and mixed with water or vinegar to form a paste. Achiote paste can be used as a marinade, coating base, and soup flavoring. Achiotina is an achiote-flavored lard that is often used to cook beans or rice.
Many people like to fry achiote seeds in oil. When the seed husks dissolve, they discard the seeds and use the oil to flavor many Indian or Latin American dishes. They can also be boiled in water to make an infusion to add to dishes or can be added directly to stock or cooking water.
One of the most common uses of achiote seeds is in the traditional Mexican dish called Puerco pibil. This dish consists of roast pork marinated in citrus juice and achiote seeds. It is wrapped in banana leaves and slowly toasted until tender. Achiote helps tenderize and flavor the pork, plus it adds a nice reddish-gold color to the dish. Traditionally, Puerco Pibil is served with rice or tortillas.
In Caribbean dishes, achiote seeds are primarily used for the bright reddish-yellow color it imparts to dishes. The seeds are soaked in water, then the colored water is used to cook rice or beans or as a base for soups and stews. The aroma of Achiote seed is subtle, so other spices are often added.
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