(as of Jun 30,2022 05:04:57 UTC - Details)
Why Choose Naturevibe Botanicals?
Naturevibe, aim to provide the good quality of organic products worldwide, thereby encouraging people to choose a healthy, nutritious lifestyle. We offer a wide range of products which not only add flavor to your food, but also boast of tremendous medicinal properties.
Our inherent belief is to only manufacture and supply products which we, ourselves are ready to consume without an iota of doubt about its quality. We sell only what we use and that is our duty towards the quality of our products and the safety and wellness of our customers and of the entire planet.
Organic Annatto Seeds
Annatto is a natural food coloring and condiment that is extracted from the seeds of the achiote fruit. The achiote tree (Bixa Orellana) is a tropical shrub or small tree that grows in Central and South America. The flowers of this tropical tree are white or bright pink, but the fruit is actually the most desirable part of the plant, made up of spiky brown and red pods that grow in clusters.
When those pods dry and crack open, they expose seeds of red color, from which red pigment can be extracted. This is why the achiote tree is often called the lipstick tree. Annatto’s strong pigmentation makes it a natural dye which can range from yellow to deep orange to red, and it has plenty of applications in cosmetics. It has a floral and nutty smell and is mildly peppery to taste.
(FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease).
1 cup vegetable oil, 3 pounds pork, cubed3 tbsp achiote (annatto) seeds, 2 cups chopped onion, 9 cups water2 cups chopped fresh cilantro12 cloves garlic, 2 tbsp salt, 1 tsp ground black pepper2 (8 ounce) cans tomato sauce1 (15 ounce) can pigeon peas, drained15 oz black olives, 8 cups uncooked rice
Heat 2 tbsp of the oil in a large saucepan. Add pork and brown in oil. Place remaining oil in a small saucepan and add annatto seeds. Heat until oil becomes very dark orange/red. To the browned pork add the onion, cilantro, garlic, salt and pepper.Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain annatto oil mixture into pork mixture and stir together. let simmer for 10 min. Add uncooked rice and water to pork mixture. Cover saucepan and bring all to a boil. Remove cover, stir again, replace cover and cook another 10 minutes; stir again allow to stand 15 minutes. Red Beans
1 small onion, 1 small green bell pepper2 cloves garlic, 1 tbsp fresh cilantro leaves1 tsp annatto or achiote powder1 tbsp olive oil, ½ cup diced ham1 (16.5 ounce) can red beans, drained1 cup peeled and diced potatoes½ cup peeled and diced pumpkin, 1 cup water
In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside. Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender. Cuban-Style Yellow Rice
4 cups long grain rice, 8 cups water1 small onion, 2 tsp salt, 1/8 tsp annatto 1/8 tsp paprika black pepper to taste1 cup frozen peas, 1 (4 ounce) sliced peppers, for garnish
Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.
It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery"
The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food.
Ground annatto seeds, often mixed with other seeds or spices, are used in the form of paste or powder for culinary use, especially in Latin American, Jamaican, Belizean, Chamorro, Vietnamese, and Filipino cuisines. In Mexican and Belizean cuisines, it is used to make the spice recado rojo. In Venezuela, annatto is used in the preparation of hallacas, perico, and other traditional dishes.
Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, sausages, and more.