[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Annato seed/bean

>Date: Wed, 16 Apr 97 08:28:43 cst
>From: TIFFANY PEREDA <tpereda@xxxxxxxxx>
>Subject: Recipe update
>Message-Id: <9703168612.AA861204548@xxxxxxxxxxxxxxx>
>          Question, my mother-in-law (who is Peruvian) makes this
>          quite good, and very high-fat, dish that has potatoes,
>          zucchini, some other squash stuff, all in a yellowish type
>          sauce.  and it is quite good, but getting all of the
ingredients out of her is>          like pulling teeth.  Anyone possibly
know what could be in
>          it? specifically what makes the sauce so yellow?  >
>          Thanks!
>          Tiffany

             The yellow color in most South American cooking comes from the Annato seed/bean. It is available through Goya.