[ENG-ESP] Achiote or Onoto plant ideal to give color to our meals||Planta de Achiote ú Onoto ideal para darle color a nuestras comidas

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Many blessings to the friends of the Hagro community, happy to share with you how wonderful nature is in my country as well as knowing the different uses for all foods and the spices that are used when preparing them.

Muchas bendiciones para los amigos de la comunidad Hagro, contento de compartir con ustedes lo maravilloso que es la naturaleza en mí país además de saber los distintos usos para todos los alimentos y las especias qué se utilizan a la hora de prepararlos.

Today I show you an Achiote or Onoto plant that is on the way to the house of one of my wife's uncles, as you can see in the photographs it goes from being a white flower and as it develops it becomes a totally green one. ; When it is ready, it has that characteristic red color of Achiote. Another way to know exactly when it could be harvested is to see how the fruit opens and its seeds can be observed. Later, with more time, I will show you one of the many uses that we could give it in the kitchen, but here in Venezuela the most common is to use it as a natural colorant, being added to a neutral oil such as corn or palm oil. It can be done, let's say, that kind of fusion between the two, then we store it in a small container, preferably glass, and seal it until it is used.

Hoy les muestro una planta de Achiote ú Onoto que hay camino a la casa de uno de los tíos de mí esposa, cómo se pueden ver en las fotografías va pasando de ser una flor de color blanco y a medida qué se desarrolla pasa ha uno totalmente verde; cuando ya está en su punto se tiene ese color rojo característico del Achiote otra forma de saber con exactitud cuando ya se podría cosechar es al ver cómo se abre el fruto y se pueden observar sus semillas. Después con más tiempo les mostraré uno de los tantos usos qué le podríamos dar en la cocina pero aquí en Venezuela el más común es utilizarlo cómo colorante natural siendo agregado a un aceite neutro cómo lo sería el de Maíz ó el de Palma. Se puede realizar digamos esa especie de fusión entre ambos, después lo guardamos en un pequeño envase preferiblemente de vidrio y sellar hasta el momento de su utilización.



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