Description

Niblack Annatto Powder

Discover the vibrant color and rich history of Niblack Annatto Powder. Used for centuries, this natural coloring agent enhances dishes with its deep orange hue, ideal for both culinary and traditional purposes.

A Legacy of Color: Since the 16th century, annatto has been a hallmark in Gloucester cheese, lending it its distinctive orange color. Originally used to mimic superior cheeses, it remains a staple in culinary traditions worldwide.

Versatile in Latin American Cuisine: Annatto powder is a staple in Latin American kitchens, often used in place of saffron to impart a rich yellow hue. In dishes like arroz con pollo and hallacas in Venezuela, annatto enhances both color and flavor, adding authenticity to traditional recipes.

Quality and Flavor: At Niblack Foods, our annatto powder is sourced for its premium quality and vibrant color. Perfect for enhancing rice, meats, and sauces, it brings a touch of tradition and depth to your cooking.

Explore the Richness of Annatto: Embrace the culinary heritage of annatto with Niblack Annatto Powder. Whether recreating authentic Latin American dishes or adding a pop of color to your creations, our annatto powder ensures vibrant results every time.

Order Your Annatto Powder Today: Bring the warmth of Latin American cuisine to your kitchen. Order Niblack Annatto Powder now and elevate your dishes with its natural brilliance.

1. Arroz con Pollo (Latin American Chicken and Rice)

Ingredients:

  • 2 tablespoons annatto oil (infused by heating annatto seeds in oil)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tomato, diced
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 teaspoon annatto powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 bone-in, skin-on chicken thighs
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Heat annatto oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 3-4 minutes.
  2. Stir in garlic, bell peppers, and tomato. Cook for another 3-4 minutes until vegetables are tender.
  3. Add rice to the skillet and cook, stirring frequently, until lightly toasted, about 2-3 minutes.
  4. Stir in chicken broth, annatto powder, cumin, oregano, salt, and pepper. Bring to a boil.
  5. Nestle chicken thighs into the rice mixture, skin side up. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and rice is tender.
  6. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork and serve garnished with chopped cilantro and lime wedges.

2. Venezuelan Hallacas (Traditional Christmas Dish)

Ingredients:

  • 1 cup annatto oil (prepared by heating annatto seeds in oil)
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tomato, diced
  • 1/2 cup raisins
  • 1/2 cup sliced green olives
  • 1/4 cup capers
  • 1/2 cup cooked and shredded chicken
  • 1/2 cup cooked and shredded pork
  • 1/2 cup cooked and shredded beef
  • 1/2 cup cooked and shredded ham
  • 1/2 cup annatto powder
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • Salt and pepper to taste
  • Banana leaves, cut into 8-inch squares
  • Kitchen twine

Instructions:

  1. Heat annatto oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
  2. Stir in garlic, bell peppers, and tomato. Cook for another 5 minutes until vegetables are softened.
  3. Add raisins, olives, capers, shredded meats, annatto powder, Worcestershire sauce, soy sauce, salt, and pepper. Stir to combine and cook for 10 minutes, stirring occasionally.
  4. Remove from heat and let the filling cool slightly.
  5. To assemble hallacas, place a banana leaf square on a flat surface. Spoon a portion of the filling onto the center of the leaf.
  6. Fold the banana leaf over the filling to form a rectangular package, tucking in the sides as you fold. Secure with kitchen twine.
  7. Repeat with the remaining filling and banana leaves.
  8. Bring a large pot of water to a boil. Add hallacas and cook for 1 hour until heated through and the banana leaves have softened.
  9. Remove from water and let cool slightly before serving. Hallacas are traditionally served during Christmas festivities.

These recipes showcase the versatility of annatto powder in Latin American cuisine, adding both color and flavor to these delicious dishes.