En Mexico you can find all kinds of tasty foods. Mexicans are experts in the hot spicy and, above all, in the spices. In Spain we have acquired many products from this country, such as fajitas, nachos, tacos or guacamole, due to their variety and culinary delicacy. But today we come to talk to you about achiote, a product somewhat more unknown in our territory, but which we hope will soon become part of our diet thanks to the culinary influence of this gastronomically rich American country.
What is achiote?
This colorful Mexican food is a seasoning which comes from the seeds of the plant with the same name. It is also known as anato, bixin and onoto. The plant from which it is obtained is a tropical native of the American continent and can reach up to four or five meters in height. It produces abundant fruits and requires very little care in cultivation.
La achiote plant lYou can identify it knowing that it is an evergreen shrub with large leaves and pink or mauve flowers that grow in bouquets. Its fruit develops in the form of dark red capsules, spiny on the outside, protecting the seeds. And depending on the size, each pod can hold between 10 and 50 units. The production is obtained between the months of August to December and the main consuming countries, in addition to Mexico, are United States, Venezuela, Puerto Rico, Colombia, Argentina.
What are the benefits of this seasoning?
You can use this product as Natural colourant due to its reddish pigment. Since, behind its pyramidal shape and its pebble-like appearance, a flavoring power and unique coloring. In addition, its presence is common in the production of butters, margarines or other vegetable fats. Also in cheeses cheddar and mimolette to enhance their orange color and give them a supposed higher fat content.
One of the best properties that the achiote for the body is that it is beneficial for the digestion. It can also prevent stomach problems, because it has a spicy point but very light. Equally, Like all spices, it can help you reduce salt abuse. In Spain it can be said that the most similar thing to achiote is the smoked paprika.
To eat this spice we recommend a maximum daily intake of 6 mg per kilo of body weight. Although, since it is used in miniscule amounts, it would be difficult for you to exceed that dose.
Achiote in the kitchen
The key to this delicacy is in the preparation of sauces and marinades, although you can also use it to enrich stews or soups. Achiote paste It is also well known in countries such as the United States and Mexico, and is made with garlic, cumin, pepper, oregano, nutmeg, coriander seeds, salt and vinegar, plus annatto powder. It may or may not be spicy.
Finally, it will be ideal for any preparation in barbecue, embers or grill, or in roasts in which you seek to enhance a smoky aroma. In small quantities you can already dye any food light in color, so you can also use it to color drinks, dairy desserts and chocolates, or to color bread and pastry doughs.
The star recipe
La cochinita pibil is the best recipe to make with achiote by excellence. You must use the meat and you can cook it in the oven or in a slow cooker. Thanks to this pleasant seasoning, you give the meat an intense flavor and a tender and juicy texture that frays into strands in the style pulled pork. It is ideal to accompany rice or fill fajitas, tacos, burritos, or even hamburger bun with other accompaniments.
After having known this novel and curious food from Mexico, you only have to try it, enjoy its flavor and take advantage of its properties in the kitchen in Spain. You can get it in specialty spice stores, in some supermarkets like To field or online by Amazon. Has this seasoning caught your attention? What are you waiting to eat it?
