ANNATTO (ACHIOTE) SEEDS
(BIXA ORELLANA)
Also known as ‘Bija, Sinduri (India), Atsuete or Urucum’
Annatto seeds are from fruit/seed pod (up to 40 seeds/pod) of the evergreen Achiote
(Bixa orellana) tree that grows in the tropical regions in South and Central America.
Annatto seeds are covered in a thin layer of red-orange pulp, that impart a bright yellow to deep orange-red color to foods and condiments, due to compounds called carotenoids.
Also imparts a subtle earthy, sweet, peppery, even smoky taste in dishes.
Suggested Uses:
The seeds are not edible. Make Annatto oil before using as flavor & food colorant.
Annatto seeds are usually steeped in oil or ground to a powder in a spice or coffee
grinder, prior to adding to recipes. Annatto powder add color and mild flavor in
Soup, Stews, Meats and Mexican Recipes. Also used as a dye for cloth.
To make oil:Mix¼ cup Annatto seeds and 2 cups olive oil in a saucepan, applymedium heat, turn off the heat when bubbles starts to form around Annatto seeds (do not overcook, may turn bitter). Allow to cool, strain the Annatto oil, transfer to a container, refrigerate until ready to use.
To make paste:Put the Annatto oil in a blender, add 1/2 fresh lime juice, 2tsp oregano,1 ½ fresh minced garlic, 1/4tsp salt and 1/4tsp ground cumin. Process until a smooth paste, keep covered in the refrigerator until ready to use.
Health Benefits:
Annatto seeds have high level of antioxidants. It helps to regulate the digestive tract, boostthe immune system while reducing inflammation, aid in the healing of wounds, skincare.
