Prized in Mexican and Caribbean cooking for its natural red color and pleasant, peppery flavor. Also known as annatto seeds.
It's hard to describe the unique aroma and flavor of these tiny red seeds, extracted from a tropical evergreen shrub. One staff member smelled them and said "pine trees!" and another said "mustard seeds!" They are often used in marinades for meat and seafood, and added to rice dishes, sauces, and stews. In the U.S., they are used as a natural coloring agent for cheese!
Take care when working with achiote seeds. They are used as a natural dye for a reason, and will stain clothing.
100% wild achiote seeds, harvested in Guatemala.
Net weight: 2.2 ounces
Click here to download our free recipe e-booklet titled "illyanna Maisonet's Puerto Rican Kitchen"
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