Re: [CH] Sort of OT- Red Achiote
The NorthEast ChileMan (thenortheastchileman@attbi.com)
Fri, 18 Apr 2003 18:49:55 -0400
To all,
As usual, I learned a great deal from this thread. I did a little research &
came up with a few URL's that I thought might help Linda:
http://bitsyskitchen.com/mexican22.html
http://www.cuisinenet.com/digest/ingred/achiote.shtml
http://www.lasculturas.com/lib/rcp/rcpAchiote.php
http://www.davidscooking.com/recipes/yucroastpork/yucroastpork.html
(of course, T. Matthew Evans got it right! (;>))))) )
And lastly was the search engine if anyone wants to delve further:
http://www.google.com/search?q=Achiote++Annatto+seasoning+paste+&hl=en&lr=&i
e=UTF-8&oe=UTF-8&start=10&sa=N
Hope this helps,
Paul
----- Original Message -----
From: "Linda Panter" <lipant@rogers.com>
Sent: Wednesday, 16 April, 2003 9:42 PM
Subject: [CH] Sort of OT- Red Achiote
> Sort of OT but maybe not....? I have a packet of seasonings and chile
> seeds that I received as part of a gift. One packet is "red achiote". It
> contains little hard granules about the size of whole black peppercorns,
or
> a bit smaller, but rough in shape as though they were freeze dried. (They
> aren't... just in a plastic bag.)
>
> What do I do with them? Are they seeds for planting or some kind of
> seasonings that I crush in a mortar and pestle? I seem to remember achiote
as a Mexican seasoning but I have no idea what form these are.
>
> Help, anyone?
>
> TIA.... Linda