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Old 04-24-2006, 10:46 AM   #1
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How do I use annatto powder?

i read a recipe which required annatto powder. i wanted to know how the usage of it affects the flavour of the dish? is it a very crucial ingredient or can i ignore it if i don't have it?

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Old 04-24-2006, 01:34 PM   #2
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It really doesn't have much taste. It's used mostly for coloring -- yellow orange.

It's what is used to color cheese orange.

You can probably leave it out .... but what are you making?
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Old 04-24-2006, 07:42 PM   #3
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A lot of it also depends on the capacity in which you are using it. When used to flavor and color rice, it lends a subtle earthy and musty flavor but it's not predominant. I've also used annatto to make an oil with and you can taste the flavor but I used a lot of annatto. The color also depends on how much you use. It can color food as dark as reddish-orange, almost like paprika. Annatto's also inexpensive so you shouldn't sweat it if you want to experiment and play around with it.
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Old 04-24-2006, 07:43 PM   #4
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http://www.recipes.co.nz/gofton/lambracks.html

Annatto powder is ground achiote seeds, native to South America. The powder gives an earthy flavour to dishes as well as a vibrant colour. There is no substitute and so if you cannot find any, just omit it from the recipes.
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Old 04-25-2006, 06:30 AM   #5
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Like Jenny said, it really depends on the dish.

There are certain Central American dishes where the color/flavor of annatto is critical. Omitting it wouldn't work. In those instances you'd be better off making something else.
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Old 04-25-2006, 07:01 AM   #6
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The recipe for shrimp rice required the annatto powder to be dissolved in clam juice. I'm guessing it's for the colour?

thanks everyone for your inputs!
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Old 04-25-2006, 02:24 PM   #7
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Quote:
Originally Posted by kleenex
http://www.recipes.co.nz/gofton/lambracks.html

Annatto powder is ground achiote seeds, native to South America. The powder gives an earthy flavour to dishes as well as a vibrant colour. There is no substitute and so if you cannot find any, just omit it from the recipes.
other away around. the seed is called annatto. achiote is a flavored paste made from processing annatto seed with aromatics and spices. personally, I think annatto has an immediately recognizable aroma...especially in coral oil.
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Old 04-25-2006, 02:31 PM   #8
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agreed linecook.

upon daisy martinez's suggestion ("daisy cooks!" on pbs), i made achiote oil by putting a tsp of whole annato seeds into hot olive oil.

here's the link: http://www.daisycooks.com/pages/recipes_detail.cfm?ID=2
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