Tag: Latin american cuisine

Annatto, derived from the seeds of the tropical achiote tree, is a natural food additive used for centuries to provide a striking yellow-to-orange hue. The primary purpose of annatto in food is to impart vibrant color, acting as a key ingredient in everything from cheeses to marinades.

Though annatto may not be widely known, an estimated 70% of natural food colors are derived from it, making it a powerful and common additive. So, what does annatto powder do in practice? This versatile spice, derived from the achiote tree, is prized for its color, subtle flavor, and potential health advantages.

According to ancient texts and archaeological findings, indigenous cultures in the Americas used annatto for body paint, cosmetics, and textiles long before it became a food additive. Today, this legacy continues, as the vibrant, reddish-orange pigment from the seeds is the primary reason why annatto is used extensively across modern and traditional cuisine.

According to research, annatto-based ingredients account for an estimated 70% of natural food colors used commercially today. The main purpose of annatto seeds is to impart a vibrant yellow-orange hue to a wide range of foods, while also adding a subtle, peppery flavor that enhances dishes.

Despite common confusion, yams and yuca are not the same; they belong to different plant families entirely. While both are starchy root vegetables popular in tropical cuisines, their origins, texture, flavor, and preparation methods have distinct differences. Navigating these distinctions can help you choose the right ingredient for your next meal and avoid a culinary mix-up.

As a staple for millions across tropical regions, plantains provide a significant source of calories. While they may look like large bananas, their culinary uses vary dramatically depending on their ripeness, making the question of should you buy green or yellow plantains a crucial one for any cook.

According to Bon Appétit, plantains are a versatile fruit that transform dramatically as they ripen. Knowing what is the difference between green and ripe plantains is key to mastering the distinct flavors and textures they offer, from savory chips to sweet desserts.

Arepas are a beloved staple in Colombian and Venezuelan cuisine, with some estimates suggesting they have been enjoyed for thousands of years. The good news is that Colombian arepas are, in their traditional form, completely gluten-free, relying on pre-cooked cornmeal instead of wheat flour.

According to USDA data, a single large, fried beef empanada can contain 298 calories, with 49% of that coming from fat. The complex question of whether are empanadas healthy or unhealthy has no simple answer, as the nutritional profile varies greatly depending on how they are made, what they're filled with, and how they are cooked.

Tequenos, a popular Venezuelan snack, are known for their blend of salty cheese and a dough that has a slightly sweet taste. While often seen as a savory item, a small amount of sugar is in the dough. This contributes to the distinctive flavor and golden-brown color when cooked. This subtle sweetness is crucial to the tequeno's appeal and is a staple at gatherings.