ACHIOTE PASTE - YUCATAN STYLE SAUCE

Yesterday while I was volunteering at my local Christian ministry my friend tossed me a brand new box of this Achiote Paste and said "here, you're the cook - figure out what to do with this".  I was intrigued and set out to do just that.  Now that I know what it is, I'll search out some recipes to go with it.

Annatto Seeds

Commonly known as annatto seed in the States, the correct term for the seeds of an annatto tree is achiote seeds. Native to South America, they have been used to color food and cosmetics. These seeds have a peppermint scent and a slightly peppery taste with just a hint of bitterness. This seed grows on the annato tree. It is used primarily in Mexican and Caribbean cooking to impart a rich yellow/orange color. Annato seed makes a good substitute for saffron's golden coloring, at a fraction of the cost. It does NOT, however, duplicate saffron’s unique flavor!

The seeds can be ground and added to soups and stews or made into a paste to be spread on fish or pork before grilling. It's a tough process to work with annatto, as the dried seeds are very hard and quite difficult to grind.

Another popular use for annato seeds is to make achiote oil. Cook the seeds in hot oil until their skin dissolves. When the oil turns bright yellow, discard the seeds and use the oil for cooking.

To make paste:
Cover seeds with water and bring to a boil. Simmer over moderate heat for 3 minuts. Remove from heat and let stand for a couple of hours. Drain and pat dry using a paper towel so as to not stain a clothe one. Transfer to a mortar and pestle or spice grinder and grind to a paste.

The seeds can also be ground with garlic and any variety of chili peppers for adobo paste.

Annatto seeds have been used as a dye for fabrics and body paint since pre-Columbian times.

 Annatto Paste Recipe

• 1/2 cup Annatto Seeds
• 1 cup Vegetable or Olive Oil
• 1 Lime, juiced
• 1 tablespoon Dried Oregano
• 3 Garlic Cloves, minced
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin

In a small to medium saucepan, heat the olice oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool

Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use.

I found this great recipe from In the Kitchen with Mary Sue and Susan:

Achiote Sauce

This sauce is a key ingredient in our Guatemalan Tamales, but it is also a flavorful liquid to use when poaching scallops, fish, or eggs.

Makes 2 1/2 cups

1 tablespoon unsalted butter
1 onion, roughly chopped
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 1/2 tablespoons achiote paste*, crumbled
2 cups chicken stock
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 tablespoons white vinegar

Melt the butter in a medium saucepan over medium-low heat. Cook the onions until soft and translucent, 12 to 15 minutes.

Stir in the garlic and tomato and achiote pastes and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes.

Add the vinegar and cook for a final 2 to 3 minutes. Puree in a blender or food processor. Store in the refrigerator 2 to 3 days.

* Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves. It is often thinned with vinegar or citrus juices for marinades and sauces and should always be cooked first to remove any chalkiness. This is what produces the bright orange color often found in Mexican food, so be sure to wash off any utensils that touch it or they just might remain orange. The paste is sold in bricks and can be kept well wrapped in the refrigerator for a long time.

Spice & Herb Trivia ~ Thursday 13

#Spice ~ Any of various pungent, aromatic plant substances, such as cinnamon or nutmeg, used to flavor foods or beverages. Something that adds zest or flavor. A pungent aroma; a perfume.
#Herb ~ A plant whose stem does not produce woody, persistent tissue and generally dies back at the end of each growing season. Any of various often aromatic plants used especially in medicine or as seasoning.
#Saffron is the world's most expensive spice. More than 80,000 stigmas have to be harvested by hand to yield just 500 grams.
#Cinnamon originates from Sri Lanka.
# Sesame originates from Africa.
# Basil is a herb, not a spice.
# Dandelion is a natural diuretic.
# Dill water is good for Colic.
# Dill is a spice and a herb.
# While mustard is quite pungent in flavor, it has virtually no aroma.
# Curry is not "A" spice, but a collection of spices.
# Sage Tea is an effective antidote for a sore throat.
# Thyme, Sage, Basil and Pepper were once used as food preservatives before refrigeration because of their anti-bacterial properties.

Thursday 13 ~ ALL ABOUT PEPPER

Thank you Janet and Megan for resurrecting it!

1. Originally from the tropics, pepper is a berry from the vine Piper Nigrum.
2. There are many types of peppers grown all over the world.
   
3. Most of the flavor is lost during cooking.
   
4. Pepper should be added after cooking.
5. Pepper stimulates gastric juices and stimulates digestive processes.
6. Brings out and strengthens the inherent flavor of food.
7. Black and white pepper come from the same vine.
   
8. When first harvested the berries are red, odorless and tasteless.
9. When dried in the sun they become black and spicy.
10. White pepper is made from berries allowed to ripen longer and the berries are soaked (fermented) to remove the outer coating.
    
11. White pepper is less spicy than black pepper.
    
12. It is best to buy whole peppercorns and grind them as needed.
13. Commercial ground pepper is made from a mixture of various peppers.
    

Thursday 13 ~ ALL ABOUT SALT

Thank you Janet and Megan for resurrecting it!
13 things to know about SALT!

1. Sat is NOT a spice.
2. Salt is NOT an herb.
   
3. Salt is NOT a seasoning.
4. Salt is a mineral.
5. Salt is essential to life.
6. Salt is contained naturally in most foods.
   
7. Salt unites the flavors of herbs and seasonings together until they come alive.
   
8. Salt does not actually flavor our food.
   
9. Salt enhances our food.
10. Salt increases the flow of saliva.
    
11. Salt opens the taste buds.
12. Salt releases the juices in foods.
13. Salt stimulates the appetite.

Spice up your life and a place to put them!

This is an old dentist equipment cabinet. It has been in my family for many years now. First my mom had it as well as another one. When she moved to a smaller place she gave my brother and I each one. I used mine for awhile in a bathroom and then eventually as a candle cabinet to store all my goodies. My brother then went through a simplification stage and downsized just about everything so I inherited the second one also. I decided to turn mine into a spice cabinet for the kitchen. It is where I store just about everything from croutons and bread crumbs to flavorings and bouillon. The bottom cabinet works well to store ziploc bags, extra foil and plastic wrap. I even have the original glass shelves, lock, keys and wheels.

I do of course have the day to day spices closer to the stove and cooking are. I can't function without everything organized and handy too!

THURSDAY 13 edition my #2 (130) Spices & their uses

hosted by Thursday Thirteen edition 130

• 1) Cinnamon is derived from a Malaysian word which means 'sweet wood' and its flavor is due to an aromatic essential oil which is really only a small component of its whole. It is largely used in the preparation of desserts here in the USA and in the middle east it is often used with chicken and lamb. Cinnamon is also sometimes used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. It once had a reputation as a cure for colds. It has also been used to treat digestive problems as well as food preservation. It has been used to treat toothaches and bad breath.

• 2) Thyme is a member of the mint family, with over 100 varieties. Common varieties include: garden, lemon. Thyme is a welcome flavor in salads, soups, sauces, meats, vegetable as well as many breads and desserts. Lemon thyme works well with fish. Repels most insects. You can make a cup of tea from the thyme leaves and spray it around doors and windows to repel insects.
  

• 3) Oregano is derived from Greek and means mountain delight. The dried herb is more potent than the fresh. It is usually paired with basil for Italian recipes.
  

• 4) Basil was originally native to India. Basil is considered the King of herbs and its name is from the Greek meaning 'rich'. It is believed it was used in medicinal baths for royalty. It is recommended that basil be used fresh and is usually paired with tomato. When soaked in water, the seeds become gelatinous and some cultures use them to thicken soups.
  

• 5) Paprika is made from grinding the dried seeds of red peppers. It is often used to give color as well as flavor.
  

• 6 & 7) Nutmeg & Mace are derived from the same plant. Nutmeg is from the actually seed while mace is the red covering over the seed. It is used primarily in desserts.
  

• 8) White Pepper is actually from the black pepper. White pepper is from the seed only whereas black pepper is the whole fruit. Flavors do differ slightly and white pepper is preferred in recipes where black pepper would stand out.

• 9) Rosemary means dew of the sea and is also from the mint family. Its taste can be quite bitter, but it works well with oily foods such as lamb or fish.
  

• 10) Cream of Tartar is an acidic powder that is used in baking. It is the ingredient added to baking soda to create baking powder. Tartaric acid is a brownish-red acid powder that is used on the walls of casks to help age wine. Cream of tartar is also used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites. When used in meringue it gives a more stable and longer lasting height. Cream of tartar can be used to clean brass and copper cookware too.

• 11) Mustard means burning wine. It was first used as a medicinal herb and later used as a culinary one. It was used as a cure for everything from a toothache to scorpion stings. Mustard by itself as a powder is bland, but when mixed with water and it grows into something quite potent.
  

• 12) Cardamon's primary use is a flavoring for coffee but is also used to flavor sweet baking recipes.
  

• 13) Vanilla is a flavoring developed from orchids. Though there are many differing types of vanilla, the most common is the Mexican version while Madagascar is the largest producer. You can easily make your own by adding two vanilla beans to 8 ounces of your favorite liquor. Let it set for a month before using. Commonly used are vodka, bourbon but I prefer a golden rum.