Seeds used for red coloring. They are also called achuete or atsuete. If not available, you may mix a small amount of paprika and tumeric to achieve the same color. Also known as Achiote in Mexico.
or achiote seeds, are used more for the yellow color they add to foods rather than their flavor. They're available whole or ground in Indian or Spanish specialty stores.
Also known as achuete, these small red-brown seeds are used in Filipino cooking for their strong color. They come from a small flowering tree native to Central and South America which was introduced into the Philippines by Spanish traders. Annatto seeds are also used by the Chinese to color barbecued pork. Substitute paprika and turmeric in given amounts.
Also called achuete, these are small red seeds used for coloring and flavoring Filipino food. Substitute paprika and turmeric in give amounts.
Also known as ‘achiote seeds', commonly used in South American cooking. The flavour of this spice is favoured less than its colouring properties. Commercially produced, annatto is used to give colour to cheese such as Cheshire and Leicester and also smoked fish such as mackerel and kippers
Small rust-colored seeds used to make Annatto oil. Also called achiote seed. The oil is then used as a yellow food coloring and a spice in cooking from Latin America and Southeast Asia.. Can be found in Hispanic markets.
Usually made into achiote paste; earthy flavor with a hint of iodine; prized as a coloring agent and is used commercially to color Cheddar cheeses and butter; used in slow-cooked sauces and stews; very slow to dissolve and needs to be ground.
Small seeds ground up and used in Yucatan's Achiote Paste.
