Indigenous to South America, the annatto in this blend pays homage to the rich Latino culinary influences that exist all throughout Southern California. Latin American cuisine often uses annatto as a replacement for saffron in Spanish-inspired dishes.
In addition to being colorful, this handcrafted blend is the perfect balance of sweet, savory, and spicy. Use as a rub for various meats including pork, chicken, and steak. Also try on scallops, fish, and vegetables.
Spice Tips!
More Uses:
Seared Scallop Pan Sauce: After searing scallops, add one minced shallot and 2 tsp. San Andreas Achiote Rub and toast for 2 min. Add 1 cup white wine, scraping any brown bits off the bottom of the pan, and reduce until you can draw a line through the sauce. Finish off the heat by melting in a few pats of butter and serve over scallops.
Persian Rice with Annatto Tahdig: Cook 2 cups basmati rice until al dente. Mix 1 cup partially cooked rice with 1 Tbsp. San Andreas Achiote Rub and 1/4 cup yogurt. Spread yogurt rice mixture in the bottom of a large, hot, buttered skillet. Top with remaining rice and cook on medium-high for 8 minutes. Cover and cook on lowest heat for 45 min. Overturn skillet onto serving platter and serve immediately.
Salt, annatto, sugar, black pepper, Mediterranean thyme, granulated garlic, crushed red pepper, Saigon cinnamon
