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Annatto does more than color — it is flavor architecture
By Clinton R Thomas · June 17, 2026
I used to think annatto was purely a coloring agent. When you bloom annatto seeds in oil, you release earthy, peppery compounds that form the base of sofrito. It is not decoration. It is the first flavor decision in the dish. Understanding this made me realize how much intentionality is in traditional Latin cooking.
📍 latin-america
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