El ACHIOTE es un ingrediente importante en la preparación de muchos platillos originarios del sureste mexicano.
Se extrae de las semillas del arbusto también llamado achiote, nativo de América.
Los Mayas observaron que estas semillas de color carmesí tenían una capacidad colorante extraordinaria, una tintura capaz de teñirlo todo de rojizo: telas, cuerpo y alimentos. Hoy en día se le conoce ocasionalmente como “El azafrán de los latinos”.
Tiene un sabor interesantísimo: complejo, terroso, algo apimentado, picoso, con notas ahumadas y dulzón.
ACHIOTE is an important ingredient in the preparation of many dishes originating from the Mexican southeast.
It is extracted from the seeds of the shrub also called achiote, native to America.
The Mayans observed that these crimson-colored seeds had an extraordinary coloring capacity, a dye capable of staining everything reddish: fabrics, body and food. Today it is occasionally known as "The Saffron of Latinos."
It has a very interesting flavor: complex, earthy, somewhat spicy, spicy, with smoky and sweet notes.
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