Is an achiote blossom edible?

darthrevan89

This Brazilian recipe would seem to imply "yes": "Urucum spice is added, a pigment spice derived from the blossom of the achiote shrub." http://www.baysider.com/blog.php/72/archives/2007-11/ Jun 10 08, 9:06 PM

truefaithmom

Moqueca capixaba hails from the south-eastern State of Espírito Santo. Here olive or soy oil is used rather, and never coconut milk. Urucum spice is added, a pigment spice derived from the blossom of the achiote shrub. http://www.baysider.com/blog.php/72/archives/2007-11/ The inedible fruit is harvested for its seeds, which contain annatto, also called bixin. It can be extracted by stirring the seeds in water. It is used to color food products, such as cheeses, fish, and salad oil. Sold as a paste or powder for culinary use, mainly as a color, it is known as "achiote", "annatto" or "pimentao doce". It is a main ingredient in the Mexican spice mixture recado rojo, or "achiote paste". The seeds are ground and used as a subtly flavored and colorful additive in Latin American, Jamaican and Filipino cuisine. http://en.wikipedia.org/wiki/Achiote Jun 10 08, 9:08 PM