Thursday, July 7, 2011


The seeds of Bixa orellana is commonly used as a food coloring in Asian cuisine.  It's more popularly known as Achuete (Atsuete) or Annato seeds.

Marketmanila, my favorite food blog, has entries on Atchuete in the following links:

... As an ingredient in Pancit Luglug

... and in Kare-kare (Oxtail Stew in Peanut Sauce) as well.

However, people were surprised to see it in some of the flower arrangements my mom brings to the shop.  And why not - the seedpods are a vibrant color of red. It adds an interesting texture and a splash of color.

It goes well with orchid blooms and variegated foliage.

... and as an added benefit, long after the orchids have dried up, you can still put the dried seeds of the Achuete to good use, in Annato Oil.  Apparently it's commonly used in Carribean cuisine.  Recipe here:

"Achiote Oil"

And where to use it?

Deeny blogs about an interesting recipe for Chicken and Yellow Rice.  The picture on her page is positively mouthwatering.

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