Shaheen
Senior Cook
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?
kleenex said: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.