These seeds turn your food RED!
HTML-код
- Опубликовано: 12 сен 2024
- Try experimenting with annatto seeds! amzn.to/3z7bGGM
✈ What's The Food Map?? • Eat & travel the world...
✈ Here's the scratch-off map I use! amzn.to/3zjnRka
✈ I also got the frame to make it pretty: amzn.to/3gmCyu2
• • • • • • • • • • • • • • • • • •
☼ Cooking and camera gear: kit.co/jeanell...
☼ Online goodies for you: bit.ly/32l9Wfo
(The product links I provide are affiliate links, and they support this channel at no additional cost for you!)
• • • • • • • • • • • • • • • • • •
🍡 FOLLOW FOR MORE FOOD VIDEOS 🍜
Instagram: / jeanelleats
TikTok: / jeanelleats
#filipinofood #naturalfood #Cooking #recipe #CookingChannel #streetfood #shorts
Music Credit:
The cool music I use is from EpidemicSound.com. Get 30 days free, on me: www.epidemicso...
Have you heard of these seeds? 🍝
We use them a lot for dishes like Kare-Kare and Palabok.
Yep
No
No
I haven’t heard of them but good to know these seeds exist
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
Whoaaaa
we call is achiote! we use it more but we use azhafran too! achiote is just easier and cheaper to get. i’m hispanic/latino and my family almost never eats mac n cheese. but what hispanic culture colors theirs? never heard of that before
@@chelseaperez840 I was looking up Mac & cheese recipes! and some Hispanic cooking channels added their own adaptation of Mac & cheese to their taste, visual & color. They’re not overly fancy with 3-5 cheeses so they settle for 1-2 cheeses & add these special food-powder colorings to make it visually delicious & more orange-yellow. I don’t remember the channels or titles. But that’s just what I remembered from watching so many Hispanic cooking & recipes.
@@chelseaperez840 yep my family calls them achiote too
@@chelseaperez840 we call these seeds atsuete(achuete) in tagalog/Filipino
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
We call it achuete in Philippines.
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
Yes it is
Eae meu caro br
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.
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.
Achei estranho a forma como ela usa, pq normalmente é um pó kkkkk
@@karinaguia9547 tbm fique tipo hã? Fiquei meio confusa se era mesmo corante ou não por uns segundos kkkkkk
Menina eu fico chocada que gringo nunca viu corante
@@karinaguia9547 in Ecuador too. Indigenous use it in their hair and the costa people use it for the food
@@ellaes6602 we use this in food and when I was a child I used to do paints with it, It was awesome
We call these achiote seeds in Puerto Rico.
I believe we call it the same thing in Guam and we use it to make red rice.
it's called achuete in the Philippines :>
Same in Guam 🇬🇺
Same in Philippines
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.
Cool never heard of it before. It makes the dish look spicy.
Really? They use that as a natural food colorant for lots of stuff like colored goldfish😀
That's funny for me, cz I'm so used to reddish dishes no being spicy (cz here we always use the powder of this seeds) that i was so disappointed, as someone that can't eat anything spicy, when I discovered that red dishes = hot hell
It does but it’s actually tasteless
It makes the food look good to eat and look spicy. But its really tart
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 .
It full of Vit E group one calls Tocotrienol. Kills cancer cells.
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 😆
We also use Atsuete to make our Valenciana/Paella yellow/orange to make it look more appetizing.
we also call it sapang
as someone who hates artificial food dyes with a passion (and some nausea lol), this will be very fun to play with lol
@NitroFairyWing ik blueberries can make pastries red or purple depending on the pH-level. there's definitely a lot of stuff that can be used as natural dyes
@NitroFairyWing Turmeric us very good at coloring food. I use in for pasta and rice. I boil the noodles or rice in it and it turns them orange or yellow depending on how much you use. It tastes good too
A weird thing to hate lol
@@olgagaviria1024 it makes everything taste awful and i get nauseous from ingesting it, so i think my hatred for it is just
Beet is also an amazing natural food coloring!
did you put it in palabok? my dad uses those seeds and cooks them in oil to color the palabok
I didn’t even think about that!
Yes!
Also works on Spaghetti!
Yes and we also put it in malabon
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! 🥰
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.
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)
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.
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
Called “achote” in Guam. We use it to make “red rice.” Delicious!
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
We use it a lot in our puertorican cuisine I absolutely love the flavor and smell! We fry it 😍🥰
My grandma from Venezuela uses these to give color to our Hallacas, which is a corn flower Christmas dish. We call it "Onoto".
In Puerto Rico we call them ‘Achote’ we use them for cooking and art and it is believed that the Taino natives used them for face paint
That's intereeting because we call it Atchuete in the Philippines.
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!
We have a tree of *"ACHUETE"* here in the Philippines. I used to Color my hair using those seeds when I was a lil kid🤣
i’m Ecuadorian and we use these every thanksgiving to add it into our turkey and pork
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
I started watching your videos and quickly started to love them.Ive been educated on different foods and cultures .Thank you!
In Ecuador we call them 'Achiote' and is used in many dishes, also used by a native ethnicity called 'Los tsháchilas' o 'Los colorados' in which men paint their hair red and also use a plant called 'huito' to paint black lines on their bodies. Initially, the achiote in this ethnicity worked as a cure to for the smallpox outbreak that began with the exchange with other cultures.
In puerto rico its used to condiment Pasteles and Alcapurrias. Pasteles are like these dumplings but the “dough” is made whit diverse root vegetables like green bananas, Pumpkin and Yautia. Its filled whit any meat you want. If you want a very vibrant color you fry them a little bit in oil. Amazing colored oil.
Puerto Rican's use it with other spices. It's called Achiote! My mom adds it to rice
Oh, in Brazil we use a lot of these! Usually in the more rural areas, my mom uses it for Frango Caipira. Here we call it colorau, because it gives color to food.
Pera, é isso que é colorau? Mano, que dahora! Não fazia ideia! Interessante ver como é antes de fazerem o pó.
Hmm... Imagino que a forma que ela usou deva deixar mais sabor, porque eu nunca senti gosto no colorau 🤔
@@vitaminademorango Meio que não tem gosto mesmo, a sensação é de martigar areia macia. Só server pra deixar vermelho
We have an atsuete tree. The fruits or whatever it's called looks like smaller rambutan but with fine hairs. They're green and then turn brown when ready. You open them and you get the seeds. 😊
Yesss, it originates from Brazil and Mexico, in brazil the natives used the color to do body painting, there it is called "urucum", there is a tree of it in my school (i'm brazillian).
Puerto Rico uses something very similar and it’s like a substitute for Sazon
A lot of puerto rican dishes use this! Although we call it adobo. When my family cooks with it afterwards our hands are stained red. So it’s best to be careful
We use the powdered seed in basically everything in Brazil, the indigenous people here use in their skin as part of the culture.
In Puerto Rico we usually fry it in oil to extract the color. That oil is then used to color rice, season meats and fish. Even just to add color in cheses.
Side note: more Americans have tried it without knowing then youd believe. Its what gives yellow American its color
Yes we use it too but what I really suggest you to use kashmiri lal Mirch (Kashmiri Red chilli's) if you really love that Scarlett red colour in your food , It won't be that spicy you'll get kind of use to it .
My mom cooked and put this in adobo (A filipino dish jeanelleats knows this since she's filipina) and it made them tastier
These seeds are very common in the Philippines. Our house helper also uses them to create chicken sauce.
(I still remember saying they look like dog food and I question why my house helper was cooking it when I was a child cause I did not know about them- 💀)
In Ecuador it's called achiote and we put it with oil and warm them and it gives a lot of the red color .
Yep... We call it achote... I'm not sure about the translation.... We used it to color rice and potatoes fritters... And stews... And some soups... And some indigenous community used it like repellent and to colour their hair as a tradition and connection with earth... Is cool...
Using these seeds make the dishes look wayy more delicious!!
We call this "Urucum" in my country, it's a very common item to use in almost every recipe, somehow it makes the food more appealing
Hispanics use this for Al pastor, Vietnamese use it for pha Lau. It's very diverse! 🤞
we use them in hawaiian food as well
Nutty and slightly peppery, I bet it would be great to make a pumpkin pie more vibrant and less brown.
They're used in Red Leicester cheese in the UK, it's similar to Cheddar cheese but with the orange annatto colour :)
These look so cool!!!
I just use Sazón but would love to try the seeds in natural form
In colombia, we call it achiote. Is used in typical foods. Mostly in the carribean region.
Jeaneellleeee one of my fav channels now 🙃
Annato o “Achiote” is used in puertorrican cuisine as a staple for arroces, guisos y frituras.
I like how it adds the red color without having to use a tomato product.
Those are also used when making Puertorican pasteles
We use this in some places in Latin America to add color to our dishes mostly the meats or our vegetables sofritos ! The combination with oil is called achiote !!
I love using anato! It makes your good look so complete!
this reminded me a lot of saffron, which is used a lot in moroccan food! it gives a yellow tint and a weird unique flavor i cant really explain. also its expensive ss hell because people have to wake up early in the morning to pick out the saffron from the flower its from
Here in Brazil we call it urucum or colorau! It's really common in our culinary culture. 🤗
As a Hispanic we use them in mondongo. We also call the achote 🥰
They taste like sunshine!
My mom uses the powder to add color to her pancit! I am not sure if it does add much flavor, but it's kinda the only way I know that the pancit was made by my mom cause my titas all make it differently
You can also add it to a kind of Pancit, we call it "Pancit Laruel" here in Batangas Philippines🇵🇭
This is called Axiote (or Achiote) in Mexico! 💕
Similarly, called achote on Guam 🇬🇺
We use Kashmiri Red Chilly powder here in India to color our food. The shade of red is like nothing you've ever seen before! It is not too spicy as well so most people can handle it. You can find it in an Indian grocery store. Do give it a try.
We grow and use these seeds in Jamaica
I don’t know if it it’s the same but i think some indigenous people used a kind of plant with a similar seed to paint their body’s because it stayed for a long time and it was a natural pigment
My family has never used anatto seeds in any of our dishes before! Our Kare Kare is naturally already quite pigmented, but I can imagine how much colorful it'll be with the addition of Anatto seeds! I've personally never heard of them lol.
You can grind it too and add to the dish
indigenous people here in Brazil use it to make body paint, it's pretty neat.
Achiote :)
We cook them in oil. The tree is beautiful, it has a golden colored trunk with lots of medium sized leaves. It produces a lot of seed pods.
In Jamaica we use it to colour the pastry crust for our patties, same name spell same way an everything but it sounds more like "Ana-Toe"
This seeds gave me a huge pain on my nose when i was working in a restaurant. One of my job is to refill the chef's seasoning jars. You see, the seasoning is put on white almost transparent food keepers WITHOUT LABELS (I tried telling them to label those containers but got denied because they uses those containers to store other food stuffs at the end of the day) I had to smell the ingredients before transferring them to smaller jars. And the first time I encountered this seed, I was like what is this? (Peeks at the almost transparent containers) I never seen this stuff before so instinctively I opened the lid and sniffed it BIG time.. I got a swollen sinus after that incident and my nose got super sensitive even the smell of my soap is too much for me.
But I learned a new thing! So those seeds need to be grinded before adding to food we had similar one on the shelf but it was already milled .
lol i made palabok with annato oil. my mom told me i did the extracting of the annato color wrong way.. i just fried them up till fragrant and a nice vibrant dark red orange color appears.
In Mexico we use it to marinate or season different dishes such as cochinita pibil or marinate meat for tacos.
we use it in guam to make red rice
On Guam 🌺🌴 we use it to color our white rice ‘red’. A traditional dish to the island called ‘red rice’.
A must try!
We use them in Jamaica too!!🇯🇲
I actually Cook the anatto seeds in oil very quick way no need to wait
We also use this when cooking Kare Kare for the deeper orange/reddish color
A little turmeric and red chilli powder would get the colour you got! We Indians use turmeric in almost all food.
I love turmeric. I use it with pasta or rice but it's so good with chicken
Since I was little I like to play with these seeds (like coloring drawings with these seeds) but I didn't know I could eat that. Now I understand why they smell so good
Saffaron would do the same thing and you can add it directly and it has a deeper taste
i remember when i was a kid here in philippines my friends would get some of that fruit then rub the seeds into there hair so there hairs would get colored
Here in the Philippines, we use that for palabok
btw anatto is also good for your health
What we use for kare-kare is atsara and the non-branded peanut butter (best kind of pb imo)
I'm Jamaican and we used that take the crust of a beef patty that yellow color 🤗
It's called Atchuete plant that has natural food coloring
It is also called atsuete here in the Philippines! :)
My family calls it achiote ! We use it to make pasteles every year (:
Healthy natural food colouring
PRETTY ❤️
You can use turmeric too
Interesting way to color food! In India we mostly rely on chili or turmeric powder.
Every Puerto Rican kitchen in the island has a bottle of annatto oil for cooking it makes food tasty and naturally orange red without artificial food dyes
In india nor do we just commonly use this in our dishes, annato powder also called sindoor is an auspicious addition for married women .
The way I figured out what these seeds are is because annatto extract is used in some frozen foods my family eats a lot, and apparently, I’m deadly allergic to them :’)
Oh, now I know what they put in Kare Kare. It's a wonderful stew, and I suggest trying it if you have the chance to.
we use that in pancit palabok or pansit malabon.. sotanghon noodles too.. thats Atsuete seeds in Filipino..😏😁