2 tbsp annatto seeds
1 tsp cumin seeds
1 tsp oregano
6 allspice berries
1 tsp sea salt
4 garlic cloves -- pressed
4 tbsp lime juice
Directions
Combine the annatto seeds, cumin seeds, oregano, allspice berries,
and salt in a spice mill or coffee grinder. Grind to a powderlike
consistency. In a small bowl, mix the powder with the garlic and lime
juice. Store in an airtight container, in the refrigerator. Use for
Cochinita Pibil or any grilled seafood. Yield: about 1/2 cup
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/14/96
show
Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW #TH6289
From: Pat Asher
~0600 (
Servings: 1 servings
Achiote Paste Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the far past, in truth as far back as the Egyptians, and possibly even further than that. Having said that, sadly, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Moving on, we find two books from the 14th Century ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the curry that appears on menues today, but instead descriptions of the types of food served to the nobility of the period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as rosemary and coriander. These new spices and herbs was responsible for an outbreak in manuscripts on cooking, some of which are kept safe in academic collections. During the following few centuries, the families of Europe tried to offer the best banquets, and consequentially cooks and their recipe collections could command a high salary. Even so, it was during the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes of the day. Like it or not, the introduction of TV gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Achiote Paste recipe.
