Anatto. A small, hard, reddish-brown seed, the fruit of a tropical South American tree, contained in a prickly seed pod. It is widely used in South American cooking. Although edible, it has little flavour and its culinary value is limited to colouring properties. A commercially produced colouring called anatto is used to tint Leicester and Cheshire cheeses, smoked mackerel fillets and kippers. In ancient times these seeds were used for body painting. Seeds can be ground to a powder before mixing with other spices to colour and flavour meat and fish dishes. In Mexico this is most commonly used in Yucatán.
Achiote seeds ground and mixed into a paste with garlic, oregano, cumin and other spices and perhaps a little orange juice. It is used as a marinade for poultry and fish.
A Yucatecan paste made with achiote seeds ground and mixed into a paste with garlic, oregano, cumin and other spices and perhaps a little orange juice. It is used as a marinade for poultry and fish.
Candied biznaga cactus, prickly pear or nopales leaves used as a stuffing for meats and for sweet tamales. Biznaga is the organ cactus. This sweet paste may be formed into bars for use in other dishes.
A large, aromatic leaf of the pepper family, with a slight flavour of anis or fennel, cloves, nutmeg and black pepper, used in cooking. It is often used to wrap fish or tamales.
A stew made on Friday nights by Spanish Jews in preparation for the Sabbath. Originally the meat, often brisket, was buried in hot coals the day before.
