it is more commonly used in Cuban or Puerto Rican dishes, and used widley in
Carribbean cookery.
Bright Days & Good eats !
Todd
"Chucky" > wrote in message
ink.net...
> What exactly is achiote other than ground annatto seed? I picked up a
packet
> at my Mexican meat market and while it seems to smell somewhat like
American
> barbecue sauce, when I used it it did not seem to taste the same.
>
> I'm only familiar with annatto as a coloring ingredient in American food,
I
> can't recall seeing it being used for flavoring. I mixed my achiote with
a
> bit of vinegar and it stunk to high heaven, but the package also suggested
> I mix it with olive oil. I live on the Mexican border and in my
experience
> I cannot remember eating Mexican food with achiote in it, so it might be
> something more common in the interior.
>