OhioTom76
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- Joined
- 11 Sep 2013
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I just recently picked up a bottle of Goya "Achiotina" which is basically fat infused with Annatto seed, in this case the fat is lard. However I've also seen recipes to make this stuff yourself by simmering whole Annatto seeds in a vegetable oil of choice.
I'm curious now, what is this traditionally used for? I know it can add color to dishes, but are there some specific recipes it's meant to be used in traditionally?
It doesn't seem to have much flavor on it's own, so I'm also curious if I should be using this in conjunction with some seasonings, or a seasoning blend?
I'm curious now, what is this traditionally used for? I know it can add color to dishes, but are there some specific recipes it's meant to be used in traditionally?
It doesn't seem to have much flavor on it's own, so I'm also curious if I should be using this in conjunction with some seasonings, or a seasoning blend?