RE: [CH] time for another batch of hot sauce...and another question

John Sphar (chilehead@pacbell.net)
Thu, 31 Jul 2008 17:21:25 -0700 

Jim G,
 THIS is the message I was replying to, just to add another viewpoint to
what else annato can be used for. Cochinita pibil. Good stuff. Where did I
recommend using pork as a hot sauce additive?  Maybe all the different
threads are confucious, eh? Hope you enjoy the cochjinita pibil recipe!

John S.

-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Ron Levi
Sent: Tuesday, July 29, 2008 10:01 AM
To: Jim Graham; The Chile-Heads
Subject: Re: [CH] time for another batch of hot sauce...and another question

According to Wikipedia:


Annatto, sometimes called Roucou, is a derivative of the achiote trees of
tropical regions of the Americas, used to produce a red food coloring and
also as a flavoring. Its scent is described as "slightly peppery with a hint
of nutmeg" and flavor as "slightly sweet and peppery".
Annatto is produced from the reddish pulp which surrounds the seed of the
achiote (Bixa orellana L.). It is used in many cheeses (e.g., Cheddar, Red
Leicester, and Brie), margarine, butter, rice, smoked fish and custard
powder.

 Warmest Regards,

Ron Levi
Innuendo Enterprises LLC
www.innuendofoods.com

Makers of Award Winning Specialty Food Products Wholesale - Private Label -
Co-pack - Consulting


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----- Original Message ----
From: Jim Graham <spooky130@cox.net>
To: Ron Levi <ronlevi@pacbell.net>
Sent: Tuesday, July 29, 2008 9:29:11 AM
Subject: Re: [CH] time for another batch of hot sauce...and another question

On Tue, Jul 29, 2008 at 09:27:43AM -0700, Ron Levi wrote:
> If you want to get a nice reddish color without having to resort to 
> artificial food colorings, try adding a little ground annato.  You'll 
> get the red color you want without adding chemicals to your food.

I've never even heard of that...what is it?

Later,
   --jim

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