Description
Annatto is a colorant that happens to taste of something. The seeds give up a deep orange-red into warm fat, with a mild peppery, faintly nutty flavor behind it. Warm a spoonful in oil or lard until the fat turns color, then strain the seeds out and cook with the oil.
It's the base of recado rojo and cochinita pibil, and it runs through Caribbean, Filipino, and Yucatecan cooking. It's also the color in our Nature's Colors orange sugar. And cheddar isn't naturally orange – annatto is why.
Ingredients
Whole annatto seeds.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
