Annatto - Bixa Orellana Caribbean
- Annatto is for seasoning and dyeing food
- peppery, nutmeg-like aroma
- for soups & rice dishes
Annatto - Caribbean - Bixa Orellana
These are the seeds of the Annatto tree, which originates in tropical South America or the Caribbean.
The Mayas have used them for seasoning, dyeing food, dyeing clothes, and bodies.
The red spice seeds are triangular with a wonderful peppery aroma. Their taste is similar to nutmeg.
Culinary use of Bixa Orellana:
To use Annatto seeds, soak them in hot water and grind them afterward. Usually, you use this spice to dye food, such as soups or rice dishes. If you like to roast the seeds, please do so in oil at low heat. This oil has a deep gold/orange color and you can use it over food like salads or poultry.
You can use the seeds in any dish where you would have used nutmeg, the additional effect is its coloring.
When you soak the seeds in hot water, after a while, you can grind them and mix them with other spices from your spice blend.
Try them in rice or mashed potatoes.