Achiote, Spanish for annatto, is common in Caribbean and South American cooking. It has been called "poor man's saffron" for the color is similar to the more prized seasoning.
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At first glance, annatto seeds resemble fishbowl gravel. The color of terra cotta and the shape of small stones, this spice looks rather inedible. Annatto seeds are often ground for cooking or processed to use as a "culinary dye."
Ingredients: Annatto Seed, Ground.
Annatto is used in cooking to impart a rich yellow color and mild, distinctive flavor to foods such as rice and sauces, cheeses, fish and salad oil, and can be used as an inexpensive subsitute for saffron
How to Store
Stored in an airtight glass jar out of the sunlight in a cool, dry place.
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