noun a reddish-orange spice or condiment derived from the seeds of the achiote tree, used in Latin American and Caribbean cuisine
Achiote is a spice used in Latin American and Caribbean cuisines, known for its bright red color and earthy flavor. It is often used in marinades, sauces, and rubs for meat and fish dishes.
Achiote is also the name of a shrub native to tropical regions, particularly Central and South America, whose seeds are used as a spice.
Achiote seeds are sometimes used as a natural dye in cosmetics and body products for their vibrant color.
In some traditional medicine practices, achiote seeds are believed to have various health benefits, such as anti-inflammatory and antioxidant properties.
Achiote is commonly used as a seasoning in various dishes, especially in Latin American cuisine. It adds a vibrant color and earthy flavor to dishes such as rice, meats, and stews.
Achiote is studied for its antioxidant properties and potential health benefits. Food scientists may research ways to incorporate achiote into food products for both flavor and nutritional value.
Nutritionists may discuss the health benefits of achiote, which is rich in antioxidants and may have anti-inflammatory properties. They may recommend incorporating achiote into a balanced diet for its potential health benefits.