Annatto (achiote), commonly used in South American cooking, is a red seed with a mild earthy flavour. It is used in cooking for both colour and flavour and can also be used to dye fabric. It is sold as a pressed block. Commercially produced, annatto is used to give colour to cheese such as Cheshire and Leicester and also smoked fish such as mackerel and kippers.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Black Forest Cake
A pinch of salt in the chocolate, custard mousse mixture will bring out the flavour of the chocolate
Tapioca starch (povilho azedo) fermented and similar in texture to cornflour, it is used to make pao de queijo, a cheese bread served all over Brazil.