This is what the annatto seed looks
like it imparts color and a mild sweet pepper
flavor in this soup. If you like it, try it in other soups and
dishes. I use it in latin dishes and anytime I am looking for
a rich orange color and light sweet pepper flavor. It's great
in rice too. You can usually find it in Latin or Mexican markets
or a large International Market.
http://en.wikipedia.org/wiki/Annatto
Cumin, try toasting your cumin seeds it makes a
big difference, toasting imparts a wonderful smoky
undertone to anything you are cooking. I just toast
mine in a toaster oven, easy just don't burn it. If
you toast more than you need it keeps fairly well
and you won't have to bother to do that every time
you want to use it.
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