How to cook with annatto, saffron’s subtler stand-in – and 3 simple recipes that use it

Annatto, also known as achiote, is a spice known more for its colour than its flavour. The seeds of the annatto tree are dried into hard reddish-brown pellets, which are used as a natural dye (including for lipstick, hence it is also called “the lipstick tree”) and food colouring. The shades range from golden yellow to deep red, depending on the concentration. It is sometimes used as a much cheaper substitute for saffron, purely for its colour because the two spices taste nothing alike. The flavour of the seed is subtle. If you chew on one, not only will you stain your tongue red, you will also taste a light peppery, minty flavour. Often, though, the seeds are mixed with other spices, so the subtle flavours are obliterated. Below are three recipe ideas for using the vibrant ingredient. Caribbean yellow rice Fry some annatto seeds in oil until the oil takes on a deep orange colour. Strain out the seeds, then use the oil to sauté chopped onion, garlic and bell peppers until the vegetables start to soften. Add long-grained white rice and stir to coat with the oil. Add water and stir, then cover the pan with the lid and cook until the rice is done. Spice rub for steaks To make a spice rub for beef, grind lightly toasted annatto seeds and cumin seeds with black peppercorns and chilli until the ingredients form a powder. Mix the powder with garlic and shallots that have been pounded in a mortar, then stir in some salt, dried oregano and fresh lime juice until the ingredients form a paste. Massage this mixture onto steaks and refrigerate for a few hours. Remove the meat from the fridge about an hour before you want to cook it. Sear the steaks quickly in a hot skillet (or on a barbecue) until medium-rare, then slice and wrap in hot corn tortillas. Serve with fresh lime wedges. Indian spice and yogurt-marinated leg of lamb 1 butterflied leg of lamb, about 2kg (4.4lbs) Fine sea salt, for sprinkling For the spice mixture: 12 grams whole cumin seeds 5 grams whole coriander seeds 20 grams smoked paprika 4 grams ground turmeric 1 gram ground cayenne 12 grams achiote/annatto seeds 8 garlic cloves A 10cm chunk of fresh ginger, peeled and roughly chopped 50 grams fine sea salt 60ml fresh lemon juice 250 grams whole milk Greek yogurt Lay the leg of lamb on the work surface and sprinkle both sides liberally with salt. Leave at room temperature for at least an hour. Put the cumin seeds into an unoiled skillet and toast over a medium flame until fragrant, stirring almost constantly. Transfer the cumin seeds to the bowl of a small grinder (preferably a high-speed grinder, such as a Nutribullet). Put the coriander seeds into the same skillet (no need to wash it) and toast them the same way, then add them to the cumin seeds, along with the paprika, turmeric, cayenne and achiote/annatto seeds. Process until the spices are finely ground. Add the garlic cloves, ginger and salt, then grind again. Divide the mixture into two even portions, putting half into a medium-sized bowl, and the remainder into an airtight container to use another time (freeze until needed; see note at the end of this recipe). Mix the lemon juice and yogurt into the spice mixture, then rub this over the entire surface of the lamb. Fold or roll the lamb so you can put it in a container that fits in your fridge. Refrigerate for several hours, or until two hours before it is time for dinner. Take the lamb from the fridge an hour before you want to start cooking it. Scrape off most of the marinade. Lay it fat side down on a lightly oiled tray large enough to hold the lamb flat. Preheat the oven’s grill to high. When the grill is hot, slide the tray into the oven so the meat is about 3cm from the heat element. Cook until the heat-exposed side of the lamb is sizzling and browned in spots. Take the tray from the oven and flip the meat over so the fat side is up. Insert a probe-type meat thermometer into the thickest part of the lamb and set it to go off at 50 degrees Celsius (122 Fahrenheit) – if you want it medium-rare. Slide the tray back into the oven so the meat is about 5cm (2 inches) away from the heat source. Cook the lamb, watching it carefully so it does not burn; if it starts to brown too much, move the tray further from the heat. Cook until the thermometer reaches 50 degrees, then take the tray from the oven and leave to rest for about 15 minutes; the internal temperature will continue to rise to about 60 degrees, which is what you want for medium-rare lamb. Slice the lamb against the grain and serve with roasted potatoes, naan bread, a variety of chutneys and whatever other side dishes you like. Note: when ready to use the excess spice mixture that you have frozen, thaw it in the fridge. Mix it with 60ml of lemon juice and 250 grams of yogurt before spreading it over lamb or chicken. This content first appeared in Post Magazine in 2013 and 2018.

How to cook with annatto, saffron’s subtler stand-in – and 3 simple recipes that use it

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}The vivid annatto, or ‘lipstick tree’, seed adds colour – and a minty note – to rice, steak and lamb

Caribbean yellow rice

The vivid annatto, or ‘lipstick tree’, seed adds colour – and a minty note – to rice, steak and lamb