| Anchiote ~ Annatto Seeds, anchiote seeds - achiotina - achiote - achote includes Puerto Rican sofrito base Achiote Oil - Annatto Oil Achiote (annatto), the pungent seed of the tropical annatto tree, is used as a flavoring and coloring in Yucatan dishes. These seeds are very hard and must be soaked and softened to be used. Generally, they are made into a paste or oil. 1 cup olive oil 1/2 cup annatto (achiote seeds) Combine the oil and seeds in a small saucepan. Gently cook over medium heat for 5 minutes, stirring occasionally. The oil will have a strong red-orange color. Strain oil and store in the refrigerator. Achiote (Anchiote) (Annatto Seed) Sauce Base 1/3 cup achiote seeds; (annatto seeds) 1/3 cup orange juice 1/3 cup white vinegar 1 tsp red chile; ground 1/2 tsp pepper 1 clove garlic Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor work bowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 week; in the freezer up to 2 months. The small hard achiote seed, which is also called the annatto seed, is sold both whole and ground. It is prized in Indian and Caribbean cuisine for its slightly bitter, earthy flavor and russet color. In the United States, annatto extract is used to color butter, margarine, and cheese. Here are some other ways achiote seeds are used: Achiote Oil: any bland oil that has been flavored and colored with achiote seeds. It is used in Mexican and Indian cuisine to add a bright reddish-brown color and a distinctive flavor to many foods including fish, fowl, meats, rice dishes, and tamales. Achiote Paste: specific to Yucatan and Oaxacan cuisine, this paste is made from ground achiote seeds, water or vinegar, and sometimes other herbs and spices such as cinnamon, bay leaf, cilantro, salt, cloves, and oregano. It can be used in moles, tamales, stews, rice dishes, and with meats and seafood. Achiotina: (sofrito base) prominently used in Puerto Rican cuisine, is a lard compound that has been flavored and colored with achiote seeds. It is used for cooking bean and rice dishes, as well as vegetables, meats, and stews. |
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