Sazón con achiote

A spice blend built on annatto that turns rice, stews and fritters that familiar orange. Annatto is the seed that provides color rather than heat. It sells in small packets at any supermarket and is one of the most practical souvenirs you can buy.

Exemple

That orange tint in pigeon pea rice is neither saffron nor paprika. It is annatto.

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Termes liés

Gastronomie Sofrito A raw aromatic base blended in advance and kept on hand to start almost any stew: sweet aji peppers, onion, garlic,... Gastronomie Arroz con gandules The national dish of Puerto Rico: rice cooked with pigeon peas, sofrito, annatto and often pork. It shows up at every... Gastronomie Recao (culantro) A long serrated leaf herb, stronger than cilantro and in the same aromatic family. It is the ingredient that gives... Gastronomie Mofongo The signature dish of Puerto Rican cooking, made from fried green plantain mashed in a wooden mortar with garlic, oil...

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