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Annatto paste is an important ingredient of cochinita pibil, the slow-roasted pork dish popular in Mexico. It is also a key ingredient in the drink tascalate from Chiapas, Mexico. In the Philippines, it is used for the sauce of pancit palabok. In Guam, it is used to make a staple rice dish flavored with annatto, onion, garlic, butter, and other ...
Bixa orellana, also known as achiote, is a shrub or small tree native to Central America. [3] [4] Bixa orellana is grown in many countries worldwide.[3]The plant is best known as the source of annatto, a natural orange-red condiment (also called achiote or bijol) obtained from the waxy arils that cover its seeds.
Red Cheshire, coloured with annatto to a shade of deep orange, was developed in the hills of North Wales and sold to travellers on the road to Holyhead.This trade was so successful that the travellers came to believe that all Cheshire cheese was orange, and producers in its home county were obliged to dye their cheese in order to match the expectations of the market.
Chanh muối is a salted, pickled lime in Vietnamese cuisine. Its name comes from the Vietnamese words chanh (meaning "lime" or "lemon") and muối (meaning "salt"). To make the chanh muối , many limes (often key limes ) are packed tightly in salt in a glass container and placed in the sun until they are pickled.
The Bixaceae include three genera and a total of 25 species, although Cochlospermum is sometimes placed into its own family Cochlospermaceae.The best-known species is the source of annatto, the achiote, which belongs to the type genus of the family.
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Từ điển bách khoa Việt Nam (lit: Encyclopaedic Dictionary of Vietnam) is a state-sponsored Vietnamese-language encyclopedia that was first published in 1995. It has four volumes consisting of 40,000 entries, the final of which was published in 2005. [1] The encyclopedia was republished in 2011.