Annatto Seed, whole
Whole annatto seeds lend a warm orange-red color and a mild earthy flavor to cooking. Their aroma falls between a gentle peppery spice and a faintly nutty note.
Infuse the seeds in oil and strain before cooking, or grind them into a seasoning blend. They are familiar in sazón-style blends and can add color to rice, sauces and marinades.
Origin: India
Recipe to try
Annatto Rice with Peas and Lime
Serves: 4
Ingredients
- 1 teaspoon Annatto Seed, whole
- 2 tablespoons Arbequina Extra Virgin Olive Oil
- 1 cup dry white rice
- 2 cups water
- ½ cup thawed peas
- 1 tablespoon lime juice
- Salt to taste
Method
- Warm the annatto seeds in the olive oil over low heat for 2–3 minutes, until the oil turns orange. Strain out and discard all seeds.
- Add the colored oil, rice and water to a saucepan. Bring to a boil, cover and simmer on low for 15–18 minutes, until the rice is tender.
- Fold in the peas, cover and rest off the heat for 5 minutes. Finish with lime juice and a little salt.
Further reading
For independent information about botanicals and their safety, see the NIH Herbs at a Glance directory. Research on other preparations does not establish an effect for this product.
Product and wellness information
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