Manda Ruby wrote:
> Well, for pan-fried chicken, I can just extract the color in oil but
> to put in Tandoori chicken paste, I'd like the powder but it's
> impossible to find the Annatto seed w/o other ingredient. I might just
> extract in oil and then brush the oil onto chicken just before
> baking.

The color is traditional, but totally unnecessary.
--
Jean B.