Certified USDA Organic Non-GMO Annatto Seeds (Bixa orellana) – G47 Marketplace
Certified USDA Organic Non-GMO Annatto Seeds (Bixa orellana)

Certified USDA Organic Non-GMO Annatto Seeds (Bixa orellana)

YomNom Market

Intrinsic Value $0.00 $4.99 CoVest Today!

Also known as:  Achiote,  achiotec, achiotl, achote, annatto, atsuete,  urucu, beninoki, bija, eroya, jafara, kasujmba-kelling, kham thai, onoto, orleanstrauch, orucu-axiote, rocou, roucou, ruku, roucouyer, unane, uruku, urucum, urucu-uva

Botanical Name:  Bixa orellana

Aroma/Flavor Profile:  Its aroma has a touch of peppermint or flowery scent while flavor profile is earthy with undertones of pepper and a hint of bitterness. Works well in combination with allspice, chili, citrus juice, cloves, cumin, paprika and oregano.   

In the United States, annatto seeds are used regularly as food dye for cheeses and butter, because of the lovely shades of yellow it can help impart. In the Caribbean, the seeds are used to make annatto oil for flavoring chicken dishes, fish, bread, rice, tamales, and some vegetable-based dishes. To make annatto oil, which can be used in just about anything you add oil to, simply take a half cup of annatto seeds and two cups of oil, and heat over medium heat just until the oil is warm. Once it has reached this stage, reduce heat to low and let it infuse for about two more minutes. Remove from heat and allow the mixture to cool for 30 minutes before straining the oil from the seeds. This oil can be kept covered and refrigerated for up to two weeks.

In Peru, these seeds are used to make pork marinades and they are also used in sofritos. In Venezuela you will find them used in a condiment called “Alino Criollo.” Perhaps their most common and most well-known usage is in Mexico where they are a star ingredient in Recado Rojo, a paste or wet rub used to add flavor to meats and fish. Achiote paste is also a crucial part of the Yucatan’s signature dish Pollo Pibil. You can also make the classic Puerto Rican Arroz con pollo or Filipino-style tamales.

When used in combination with other spices, these seeds do best with allspice, chili powder, cloves, cumin, Mexican oregano, and paprika. Annatto Seeds go well with beef, chicken, egg dishes, legumes, okra, onions, pork, rice, squash, sweet peppers, and root vegetables. It is also wonderful with coconut-based dishes and tastes good with duck.

If you are using annatto as a food coloring, you can replace it with saffron or turmeric for similar results in terms of a beautiful yellow. In terms of a flavor replacement, there is no spice that tastes similar enough to give a proper substitution. Annatto is rather earthy when added to a dish with a heavy hand, a flavor that isn’t entirely agreeable for all people. Turmeric can give a similar earthiness to dishes, if that’s the flavor you are looking to enhance.

Meets strict USDA National Organic Program standards.

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