Annatto Seeds whole Achiote Seeds Ideal as a Grilling Spice and Rub 2 87 lbs

Annatto is a seed, and is also known by the name of the tree it comes fromâ€"the achiote, or Bixa orellana, affectionately known as the ‘lipstick treeâ€. Annatto may be familiar to you as a coloring agent, and not only for cosmetics; as a food coloring, annatto enhances the appearance of cheddar cheese and butter, imparting an appealing yellow hue. Annatto seeds are a preferred dye for foodstuffs because it is entirely natural…in effect, because it is a food itself.

But annattoâ€s compelling aroma hints at the other side of the story of this tropical spice. Its complex flavor gives it an unusual usage profile in the spice world: it can visually enhance while it enhances flavor. What it brings to the table beyond eye appeal is an earthy, musky, and slightly pepper flavor that is a touch sweet, and a touch nutty.

The most recognizable traditional use of annatto as a spice is in the preparation of cochinita pibil, a barbeque pork recipe from the Yucatán. The recipe also calls for garlic, citrus, and a host of spices that includes cinnamon and cloves.

Cochinita pibil gives globally-minded chefs a good place to start when using this spice. Its earthiness gives it considerable appeal as a dimensional component, typically used to bolster and add complexity to dishes that use a broad spectrum of flavors and a good deal of spice. Annatto oil is used to give yellow rice its appealing color.

Annatto paste is terrific as a grilling spice and rub, especially for poultry; its cousin adobo pasteâ€"a blend of chili pepper flakes, fresh garlic, and annatto, is also eminently grill-friendly.

Annatto seeds may be best used by cooks exploring world cuisine as a springboard for delving into other traditional regional dishes like Puerto Rican arroz con pollo, a savory spiced blend of chicken, rice, and tomato.