Annato seeds

hột điều màu

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Generally used to give bright reddish orange color to curries and soups and spice rubs for meats. The seeds are usually bled in hot oil for color and then discarded.