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From: ellen@ucla-cs.UUCP
Newsgroups: net.cooks
Subject: re:  achiote/annatto
Message-ID: <4443@ucla-cs.ARPA>
Date: Thu, 21-Mar-85 13:28:58 EST
Article-I.D.: ucla-cs.4443
Posted: Thu Mar 21 13:28:58 1985
Date-Received: Tue, 26-Mar-85 03:37:41 EST
Reply-To: ellen@ucla-cs.UUCP (Ellen Perlman)
Organization: UCLA Computer Science Department
Lines: 6


those odd shaped red seeds known variously as achiote or annatto are used
chiefly to impart a warm color to certain foods - the color ranges from
yellow to orange.  they are often used in Mexican, Puerto Rican, Cuban, &
some other Caribbean cuisines.  the flavor is, as far as i can tell, rather
subtle, but then so is the flavor of saffron.