Also known as Achiote or Urucum.
Annatto is widely found in Central and South American cuisine. It is also used as a food colorant, especially in cheeses such as Edam and Munster. It is excellent with beef, chicken, eggs, fish, legumes, squash, sweet peppers, and sweet potatoes and in soups and stews. Use to impart red color and pungent flavor to rice or polenta, for frying chicken or fish, and braising pork or beef for enchiladas.
To make achiote (annatto oil): Mix 1 /2 Cup annatto seed and 1 Cup vegetable oil. Over very low heat simmer 10 minutes, strain out seeds, refrigerate.
Traditional healers believe it controls fevers and dysentery.
2.0 oz Jar - $3.85
4.0 oz Bag - $5.60