Annatto Seeds Code 1156

Annatto Seeds Code 1156

Bulk Spice of the Month Annatto Seeds code 1156 Annatto Seeds come from a plant that is native to the tropical regions in Mexico, Central America, South America and the Caribbean. This plant, the Bixa orellana, is also known as achiote or the “lipstick tree.” The latter name results from one of the many uses of brick-red Annatto seeds, which are used as a natural coloring in products like lipstick and in many foods. Take a look at the label on the block of cheddar in your refrigerator and you’ll likely see “Annatto” in the ingredient list – it’s long been used to give the cheese its bright orange hue. It was used by ancient Mayans as a body paint and by Aztecs to deepen the color of their chocolate drink. Annatto Seeds have a mild, slightly sweet and peppery flavor and a flowery scent. The ground seeds are a common spice in Mexican, Caribbean and Filipino dishes, including the classic Pibil recipe on the back. Try a Classic Mexican Recipe See Back for Recipe Puerco Pibil Slow Roasted Pork with Annatto 5 pounds pork butt, cut into 2” cubes Grind the Annatto seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in 5 tablespoons Annatto seeds a mortar and pestle, molcajete y tejolote, spice 2 teaspoons cumin seeds grinder or coffee grinder. 1 tablespoon whole black pepper Blend the cleaned and chopped habanero 1/2 teaspoon whole cloves peppers with the orange juice, vinegar, garlic 8 whole allspice berries and salt. 2 habanero pepper, fresh or Mix the dry spices with the liquid. Add the juice dried, cleaned & minced, of 5 lemons and a nice splash of tequila. OPTIONAL 1/2 cup orange juice Place the cubed pork butt in a large zip-lock bag and add the marinade. Marinate four to six hours 1/2 cup white vinegar in refrigerator, turning several times. 8 garlic cloves Line an 8” x 13” baking pan with banana leaves. 2 tablespoons salt Pour in pork along with the marinade. Cover 5 lemons with banana leaves and seal the pan with foil. 1 shot tequila Bake in a 325º oven for fours hours, or until pork banana leaves, OPTIONAL is tender. .

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