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1 cup
Easy
By Beverly Cox and Martin Jacobs
Published 2006
Achiote, also called annatto, is used throughout the Caribbean and Latin America as a coloring and flavoring for food. The small, hard, brick-red seeds grow in clusters on Bixa orellana, a flowering tropical tree. In Cuban cooking, the whole seeds are used to color and flavor cooking oil, and ground seeds are combined with cumin and corn flour to make bijol, a seasoning that is often substituted for more expensive saffron. I have used achiote in cooking for many years, but the