ANNATTO
(Bixa orellana)
I had never heard of this spice before I saw it and read up on it. It comes from a shrub that is indigenous to the Caribbean and tropical parts of America. The seeds grow in a capsule on the shrub until it splits open and the seeds are released.
The seeds are a rich red color and have a slight peppery smell to them. Used mainly for their color in food the annatto seed is separated from its husk, the husk is used to make a pigment that is used in dairy products such as Edam, Red Leicester and Munster. The seeds are widely used in Spanish and Filipino cuisine.
Annatto is used as a dye but was used as medicine in Africa to control fevers and dysentery. Its also used in cosmetics. Its can be used as a substitute for saffron in terms of color but does not have the pungent aroma saffron has.
Annatto is great to make coloured oils because the color is so intense but the flavor is rather subtle.
RECIPE:
Coloured oil
Ingredients:
250ml vegetable oil
45ml annatto seeds
15ml another spice if you want to add flavor (aniseed, cardamom, cloves)
Method:
· Gently heat the oil with the seeds inside allowing them to release their color. Don’t let the oil get to hot, then add the other spice if you would like, place a lid on the pot and gently shake the pot over the heat for a few minutes.
· Remove from the heat and allow sitting until cooled. Pour through an oil filter and throw away the left over seeds.
· Use the oils to garnish plates or dress salads.
