Achiote in grain (Stk. 100 g)

Achiote (also known as Annatto) is used in Bolivia as a natural dye to give meat, the famous "Ají de fideo," and the dough for "Salteñas" a red or yellow color.
The dried seeds are used according to Bolivian tradition to combat certain diseases. In Cochabamba and Santa Cruz, these grains are called "urucú."
The annatto shrub is about two meters tall and thrives four years after sowing.

To obtain the yellow/orange color from Achiote, you can heat 2 tablespoons of Achiote seeds in butter or oil. Once the desired color is achieved, strain the seeds with a sieve and process the mixture with flour or rice.

Achiote is used in Bolivia as a natural coloring agent to give red or yellow color to meats, the famous "ají de fideo," and the dough for "Salteñas."
Dried seeds are used to combat certain diseases, according to Bolivian tradition. In Cochabamba and Santa Cruz, these grains are called "urucú".
The achiote bush is approximately two meters tall and grows after four years of being planted.

To obtain the yellow/orange color from annatto, you can heat 2 tablespoons of annatto seeds in butter or oil. Once the desired color is achieved, strain the seeds with a sieve and work the mixture with flour or rice.

Ingredients: Achiote (granulated)

Origin: Peru