"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 04-12-2013, 03:11 PM   #1
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Achiote...

I have a recipe from my cousin in Ecuador that calls for achiote. I did a search. Annatto is another name for it. When I went searching for it in the Latino section of the store, I found several Sazon Goya products and bought one that has it as an ingredient along with other spices that are included in the original recipe. There was one other option that was a mix of annatto and coriander. I know coriander and cilantro are the same thing and I cannot stand cilantro (soapy taste) so was afraid to gamble on it. Would the coriander (I'm assuming it was ground seeds since it was a powder) have the same taste as the cilantro leaves that I cannot stand? I'd like to know for future reference if I make this dish again.

__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 04-12-2013, 03:57 PM   #2
Cook
 
Cheezy's Avatar
 
Join Date: Mar 2013
Location: Poughkeepsie, New York
Posts: 55
No, they will not have the same taste in your food. Was the Goya product you bought called 'Sazon'. If so be careful. Sazon while it is great, has a strong flavor and might alter the taste of the dish you are making.
__________________

__________________
Cheezy is offline   Reply With Quote
Old 04-12-2013, 03:59 PM   #3
Cook
 
Cheezy's Avatar
 
Join Date: Mar 2013
Location: Poughkeepsie, New York
Posts: 55
How much Achiote did the recipe call for..? if its a small amout it is probably just for coloring. If you can't find achiote on its own you might try Saffron as a substitute. But it is pricey. If it is a small amount I might just omit it from the dish.
__________________
Cheezy is offline   Reply With Quote
Old 04-12-2013, 04:09 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by jabbur View Post
I have a recipe from my cousin in Ecuador that calls for achiote. I did a search. Annatto is another name for it. When I went searching for it in the Latino section of the store, I found several Sazon Goya products and bought one that has it as an ingredient along with other spices that are included in the original recipe. There was one other option that was a mix of annatto and coriander. I know coriander and cilantro are the same thing and I cannot stand cilantro (soapy taste) so was afraid to gamble on it. Would the coriander (I'm assuming it was ground seeds since it was a powder) have the same taste as the cilantro leaves that I cannot stand? I'd like to know for future reference if I make this dish again.
I detest cilantro leaves. I love ground coriander seeds. I love coriander so much that I only buy the whole seeds and then grind them in a mortar and pestle, so I can smell the wonderful fragrance while I'm grinding them

Since annatto is used mostly for its colour, I think the suggestion of a little bit of saffron is a good idea. I have read that too much saffron adds a medicinal taste.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-12-2013, 04:35 PM   #5
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
The recipe calls for 1 tsp of achiote, 2 tsp cumin, 3 tsp salt (I didn't write down how much cilantro because I knew I would not be adding it.) The stuff I bought was Sazon con azafran. If the achiote is mostly for color and doesn't do much to the flavor I may just omit it. I don't have any saffron so that substitution is out for tonight anyway. The box of Sazon says to add a whole packet but I wasn't planning on using the whole thing.
This is a lentil stew she makes and she got the recipe from one of the natives she works with. Red onion, green pepper, tomatoes, garlic, cumin, salt, achiote, water/broth, lentils and rice. Cilantro added at the end just before adding the cooked rice. She said they like it both with and without cilantro so I'm not too worried about that! The achiote she uses comes as a paste. Easy to find in Quito but not so easy in VA!
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 04-12-2013, 04:40 PM   #6
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
If using it for color, try a little turmeric instead.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 04-12-2013, 05:00 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
I use the Goya Sazon packets but, you should know that the main ingredient in it is monosodium glutamate.

Many people have a problem with that.
__________________
Aunt Bea is offline   Reply With Quote
Old 04-12-2013, 05:29 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by jabbur View Post
...The stuff I bought was Sazon con azafran...

Azafran is Spanish for saffron. I'd make the soup with a packet of the Sazon. Perhaps back off on some of the salt.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-12-2013, 05:32 PM   #9
Cook
 
Cheezy's Avatar
 
Join Date: Mar 2013
Location: Poughkeepsie, New York
Posts: 55
Ok, I was at the market and this is what I found:


This is probably the paste they are talking about. I must admit I am not fond of most of the bottled Goya products as they really lack in flavor. I looked at the label and the main ingredient is lard.
That being the case, I would start with a piece of salt pork and look for this:


This bottle is $2. Saffron will cost you around $6
__________________
Cheezy is offline   Reply With Quote
Old 04-12-2013, 05:35 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Do not assume the achiote/annato and the saffron serve the same purpose. There's a lot more the saffron than 'yellow'.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.