Package weight: 2 ounces
Also known as achiote, annatto is the seed from a shrub native to tropical America, including the Caribbean islands. It is slightly spicy and peppery in flavor, but not hot, and known for the intense orange and red coloring it imparts to food (and clothing, so be careful).
*For every 4 servings, add a pinch or 1/4 teaspoon for color; 1 teaspoon or more for flavor.
*Add flavor and color to rice, couscous, sauces and gravies.
*Dust on meats and fish before broiling.
*Stir into beans, peas and lentils.
*Season vegetables and their sauces and casseroles.
RECIPE: Apple Stuffed Roast Chicken
For the chicken:
2 tablespoons olive oil
1/2 teaspoon ANNATTO SEED POWDER
3-4 pound chicken
ALAEA HAWAIIAN SEA SALT-FINE GRIND to taste
Freshly ground BLACK PEPPER to taste
In a bowl, mix the oil and ANNATTO SEED POWDER and brush on the chicken. Salt and pepper inside and out. Place in a roasting pan on top of a rack.
For the stuffing:
1 pound tart apples, peeled and cored
Juice of half a lemon
2 tablespoons palm sugar
1/2 teaspoon ALAEA HAWAIIAN SEA SALT-FINE GRIND
1/4 teaspoon THYME
1/4 teaspoon CINNAMON POWDER
1/4 teaspoon CAYENNE POWDER
Cut the apples into 1/4-inch dice and toss with the lemon juice, sugar, salt and spices.
Fill the cavity of the chicken with the apples. Tie the legs and tail together with twine.
Roast at 450 degrees for 20 minutes; reduce heat and continue roasting another 45 minutes to an hour. Baste every 15 minutes. Test doneness with a meat thermometer. It should register 170 degrees when inserted in the thigh area next to the leg and thigh joint.
Cut twine and allow to rest 15 minutes before carving.
*Serve with any green vegetable such as spinach, kale, cabbage, collards or green beans; also summer squash, broccoli and cauliflower.
Yield: 8 servings