These seeds turn your food RED!

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Music Credit:

[kalmage]

Hispanic families use it to add some color to their mac & cheese or certain cheese dishes. Or cook a tied pork meat cut, to give it a vibrant yet meaty nutty natural flavor to add in banh mi

[elielis]

I used to have one of those plants at home (called achiote in Puerto Rico) and lemme tell you me and my siblings would paint each others faces like we were native taínos all the time😭. My mom would go crazy everytime she had to clean up the mess we did to yourselves with those bright orange seeds that stained everything. Even my dogs would get bright orange cheeks like pikachu lol, this brought back so many memories

[dezrespect]

i love reading comments on jeanelle’s shorts bc it’s always a whole bunch of ppl from different backgrounds and cultures sharing their memories and stories. it rlly points out the similarities between some of our upbringings even though our homelands are all so far apart. it makes this feel like a space of inclusion that i wished i could’ve gone to when i moved here to the states. so happy content like this is so easily accessible today.

[jainekarina]

Wait, is this urucum seeds??

If it's, in Brazil, we call this urucum. However, we don't typically use the seeds, we can buy the powder, usually called "colorau" or "corante" in some states. I actually use this in almost every savory dish that I make. It doesn't add much flavor (only if u put too much), but i love colorful food.

Fun fact.: the pigment is strong, so the natives used (and still use i think) as dye for body paint

[mrsdiaz]

We call these achiote seeds in Puerto Rico.

[Bohdisilky]

Cool never heard of it before. It makes the dish look spicy.

[SparklyOrangeSoda]

This is very commonly used throughout Latin America and the Caribbean, in various ways ranging from using them in our meals to making home remedies and hair treatments.

[Lily_xx_]

It's super common here in Brazil, there's even a tree of it down the street lol.
here we call it "urucum" originate from the tupi transliterated uru'ku, which means "red", the first use of urucum powder was as a dye for body paintings of Brazilian and Peruvian Indians as a skin protector against the sun and insect bites, there is also the symbolism of gratitude to the gods, from there it was added on to dishes in various regions of Brazil.
You can find it in powder form here all around, it's used in almost all household's. I remember as a kid me and my friends used to paint our hair with it lol, my grandma used to cultivate it an make the powder herself.

[GUIZZARD]

We call it axiote or achiote (depending on the region) in México and blend it to make little cubes that are super concentrated. With those you can make a drink called Tascalate that has a lot of ingredients but is characteristic for its orange look, or a tradicional pork dish!

[dinkypoomkm]

We call it "Roku" or "Ruku" here in Trinidad. And we use it for the same purpose to naturally color foods. So like stews and one pot rice dishes sometimes so it gets a nice color instead of it being plain and whitish or light brown .

[SorenDracanis]

In Puerto Rico, we usually use it ground or infuse it with oil to get a very nice vibrant red. The flavor is subtle but it makes your food so much more appealing. On top of that it stains like crazy even on your hands lol

[silviaalcantara]

In Brazil we call it Urucum. It's pod is very spikey and funny to play with when I was a kid (sorry for my English, I'm not used to write)

[bishonenaddik]

We call that in the Philippines ATSUETE and I use it to color some of my dishes like Kare Kare, Guisadong Sotanghon, Pansit Palabok, Pansit Malabon, etc 😆

[luisaangelicadenicolais]

In Venezuela we call them onoto and we cook them in oil and add it to the dough we use to make hallacas (a typical christmas dish) it adds a nice flavor and color! 🥰

[camilaindriago]

My grandma from Venezuela uses these to give color to our Hallacas, which is a corn flower Christmas dish. We call it "Onoto".

[elliestarrco]

My mom makes 1 pot rice and chicken using the liquid extracted from the seeds since I was a kid. It’s delicious and it gives it a different taste like she says. They come in a shell that look like a sea urchin. If you picture a dark wine color urchin with the meat still inside.

[sundogsun]

in venezuela we call it onoto, and we use it in most of our meat-based dishes for flavor and color! they sell it like this and powdered too.

[Rihannonnotrihanna]

Here in Mexico we use those to make "achiote", it's a delicious paste used for a lot of dishes, personally I use that paste for chicken

[alexaavecillas]

i’m Ecuadorian and we use these every thanksgiving to add it into our turkey and pork

[yayalucia]

I'm from Puerto Rico. We call it achiote. My great grandmother has a tree full of shells that have these seeds inside, and she sends us some! We can find them outside of PR, but it's nice getting the ones from Abuela's tree. We let them sit in hot (not TOO hot, you're not frying anything) oil for half an hour give or take and wait until we get a deep dark orange achiote oil, and we use it for cooking, usually rice and meats