Used primarily as a natural red food colouring, annatto seed appears most commonly in South and Central American cookery, such as in achiote paste and adobo. Add its soft lemon-peppery taste and mint tones to seafood and meats, vegetables and rice. Simmer 1/2 tsp annatto seed and 2 tbsp water or oil for a few minutes to make a liquid red colouring that can be stored for up to 12 months.
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