Reg wrote:
> Pierre wrote:
>
>
> > MARINATING (overnight)
> >
> > In a medium sized bowl, mix the ground annato seeds,
>
> Pierre,
>
> what do you think of the annato? I use it for making cheese,
> mostly for color, but I haven't found it has much flavor.
> What's your take on it?
>
> --
> Reg

Reg, I don't think it's so much of a bold flavorizer like garlic or
corriander, more of a catalyst for other flavors to adhere to, and a
subtle flavor on its own. Its the stuff in Mexican food that makes it
red, smoothes out the edges of other ingredients which left their own,
would be too overpowering. You know, like some cheeses.

Pierre