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Annatto Seed Ground - 160 g 24K
SKU: 181699
|
24K
A vibrant, red-orange condiment that is typically used to naturally color foods, these ground seeds have a mild, peppery aroma with notes of nutmeg and a sweet and nutty taste. Commonly used to form a paste in traditional Latin American, Jamaican and Filipino cuisine, it's a terrific way to add color and flavour to rice, beans, meat, soups and sauces.
Origin:
Peru
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Nutrition Facts
Serving Size (g/mL)
Serving Size Consumer Friendly
5g
Amount
% Daily Value*
Calories
15
Fat Total
0g
Fat Total Daily Percentage
0%
Cholesterol
0mg
Cholesterol Daily Value Percent
0%
Sodium
0mg
Sodium Daily Percentage
0%
Carbohydrate
4g
Dietary Fibre
2g
Dietary Fibre Daily Value Percent
7%
Sugar
0g
Protein
1g
Iron
2%
Ingredients
annatto seed.
Shipping
Course
- A UNIQUE CONDIMENT – Known not only for its fantastic flavour but also its color imparting qualities. Annatto seed powder is often used to add a vibrant, red-orange colour to foods. Commonly used to form a paste in traditional Latin American, Jamaican and Filipino cuisine, it's a terrific way to add color and flavour to rice, beans, meat, soups and sauces.
- AROMA AND TASTE – These ground seeds have a mild, peppery aroma with notes of nutmeg and a sweet and nutty taste. Annatto seed is a fantastic flavour enhancer which pairs perfectly with a variety of classic dishes.
- A KEY INGREDIENT – Ground Annatto Seed is the key ingredient in many delicious rubs, marinades and sauces. Some of the most popular and world famous meat rubs are made from a delicious paste. Create an Achiote paste by mixing annatto seed powder, cumin, pepper, coriander, oregano, cloves and garlic.
- MEXICAN TRADITION – Traditional Mexican cuisine uses Achiote paste, making this powder an essential to countless dishes. You will taste this delicious flavour in chorizos, longanizas, cochinita pibil, and many more!
- MEXICAN RICE – Perfect for making traditional Mexican rice. Annatto seed powder adds the authentic flavour and colour to the rice. Soak in the water while cooking to get the most vibrant, red-orange colour and nutty flavour.
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