Achiote seeds – or annatto seeds – from the Cool Chile Co will bring colour to your spice cupboard. Harvested from the annatto tree, these annatto seeds are also known as the poor man’s saffron. Don’t let that put you off though - these seeds add intense colour to any rice dish, even more than saffron, and its mild peppery flavour will help you to create authentic Mexican and Caribbean dishes.
Try grinding the soaked achiote seeds with garlic, vinegar, Mexican oregano and salt to make a paste. Loosen with orange and lime juice and use to marinate meat or fish. Or perhaps add a teaspoon to a little oil and gently fry until it turns orange. Remove seeds, then fry onions and garlic before adding rice and water and simmer to cook the rice through.
Warning! Stains everything red.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
Store in a cool dry place.
Ingredients: achiote seeds. May contain traces of sesame and almonds. Allergens are listed in bold.
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