Annatto seed vs Annotto powder
March 19, 2019 3:54 PM Subscribe
How do I appropriately substitute Annatto powder for Annatto seed?
The recipe calls for one Tablespoon of Annatto seed and three Tablespoons of Olive Oil over medium low heat until "until the seeds have become dark amber in color and the oil has become fragrant and saffron-colored."
How do I substitute Annatto powder for this?
With luck, Picadillo on the menu!
Thank You
The recipe calls for one Tablespoon of Annatto seed and three Tablespoons of Olive Oil over medium low heat until "until the seeds have become dark amber in color and the oil has become fragrant and saffron-colored."
How do I substitute Annatto powder for this?
With luck, Picadillo on the menu!
Thank You
Best answer: Honestly achiote is more of a colorant than a flavoring. I'd just put a teaspoon or two into your oil and not work about it. To the extent it had a taste it's kind of earthy and mild so overdoing it won't be a catastrophe
posted by JPD at 4:45 PM on March 19, 2019 [2 favorites]
posted by JPD at 4:45 PM on March 19, 2019 [2 favorites]
2nding JPD, this is one that’s hard to overdo!
posted by brilliantine at 6:12 PM on March 19, 2019
posted by brilliantine at 6:12 PM on March 19, 2019
This thread is closed to new comments.
posted by Mizu at 4:10 PM on March 19, 2019