Any recipes that use Annato seeds?
On a whim, I purchased Annato seeds, having recalled seeing them in various recipes over the years. Trouble is...I can't find any of those recipes. Has anyone out there used them, for what purpose and what is the basic flavor that is imparted from them?
Somebody gave me a jar a few years ago and I still haven't opened it, On the PBS show, Daisy Cooks, she makes annatto oil by warming the seeds in oil over low heat - if memory serves, it is not to bubble or it is ruined. Oil turns a deep rusty red and is strained. It is then used in some of her recipes. No idea what the flavor is.
i've only used the seeds to make annato oil that i use to make yellow rice.
they're pretty hard things but i could imagine you could grind them too.
In most of Latin America, they are used for coloring (yellow/orange), such as the oil that Daisy describes.
As far as I know, on southern Mexico, Yucatan, uses them in a large enough quantity to contribute much flavor to dish. Cochinita pibil is one such dish.
Notice this recipe calls for a achiote paste - which is the ground annato, sold in small blocks (e.g 4 oz). You could grind your own seeds, but they are pretty hard.
Filipino cuisine widely uses annatto seeds both as a colorant, but also to lend and earthy note to dishes. Kare-kare and pancit immediately come to mind. But chicken inasal, which relies on a combination of lemongrass, annatto, vinegar and garlic to create a tropical barbecue rub would likely be your best introduction to the powers of annatto. Alternatively arroz con pollo and arroz amarillo both rely on annatto as previously mentioned.