Re: [CH] Educate me

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Fieryfood wrote:

> Ran across a couple of things over the holidays I'm not familiar with,
> and
> decided to come to the experts!
>

> 2. Another request is for a spice called "Bijol", apparently
> pronounced "bee-
> zhol". Originally purchased in Tampa, FL, but unknown origins. Does
> this ring
> any bells with anyone? Spelling and pronunciation are not guaranteed
> to be
> correct!
>

I thought this sounded familiar and just as I went to look it up I
remembered why. I'd seen a tin of it down in Mexico and wondered what it
was. According to "A Cook's Tour of Mexico", bijol is:

    "An intensely bright orange coloring agent (corn, flour, cumin,
Yellow No. 5, Red No. 40, and annatto) that gives yellow rice its yellow
color. Tiny cans can be purchased in Latino markets and stores selling
Caribbean products, as this is a Caribbean product, adopted by Yucatan.
Substitute tumeric."

If you search for bijol, you'll find several hits to Cuban recipes that
call for it.

Good enough, I hope.

David Cook

PS. Since I quoted to cookbook, I should say it's a good one, too.

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