Comments on: Cooking with bija – using annatto seeds https://www.biteslife.com/cooking-with-bija-using-annatto-seeds/ Recipes and culture Sun, 20 Aug 2017 19:45:38 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: admin https://www.biteslife.com/cooking-with-bija-using-annatto-seeds/#comment-1157 Wed, 28 Jan 2015 02:52:18 +0000 http://biteslife.com/?p=2744#comment-1157 In reply to Jane.

Hello Jane. One way to extract the annatto color is by mixing the whole seeds with oil that has been heated up. You can then strain the resulting colored oil, or leave the seeds in and strain as you use. You could use paprika, but I find that annatto is better at fully dissolving in the food and has a lighter color that I like. Saffron would change the flavor profile of any meal. It is also quite pricey.

]]> By: Jane https://www.biteslife.com/cooking-with-bija-using-annatto-seeds/#comment-1085 Thu, 11 Dec 2014 10:42:09 +0000 http://biteslife.com/?p=2744#comment-1085 I am familiar with using annatto seeds in Filipino cuisine. Couldn’t the seeds be strained from a sauce to impart color without having to be ground up? Evidently, tomato paste is used as a substitute. Could paprika be used instead? I think using saffron would change the flavor profile too much.

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