Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Akudjura - Also known to Australians as bush tomatoes, the dried fruits of several members of the Solanum species grow wild in the desserts of western and central Australia. They have a flavour that some have likened to sun-dried tomatoes with undertones of chocolate and caramel. Available as whole dried fruits about the size of a grape which must be soaked prior to using, or in a dry powdered form, its popularity has been growing for decades in Australia and is not generally available elsewhere.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote

Ajowan - The seeds of Trachyspermumn ammi, a small annual umbellifer closely related to caraway and cumin and native to India and the Middle East. It has an extremely strong flavour of thyme which, unless used in moderation, will provide a bitter taste. Whole seeds may be bought in Indian specialty shops and should be ground immediately before cooking. It is used in many breads, pastries, and fried snacks throughout India, Pakistan, and as far west as Ethiopia.

Achiote - Also called annatto, achiote is the dried seeds of a small tree (Bixa orellana) native to tropical South America. Although the seeds have a faint, peppery flavour with a hint of bitterness when used in large quantities, it is most often used for the orange-red colour it imparts to foods. The seeds are usually soaked in water or other liquid, or fried in oil, and discarded in order to obtain a colored liquid which can then be used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a coloring agent in butter, smoked fish, cheese, and cosmetics.

Achiote