Belizean Season-All, 10 oz (Red Recado / Annatto / Achiote Paste)

<p><em><strong>"It's all about that baste, 'bout that baste, no trouble!"</strong></em></p><p>Marie Sharp's Season All (Red Recado) is a delicious blend of heirloom annatto - grown on the Melinda Estate - fresh fruit vinegar, hand chopped white onion, freshly roasted garlic and secret spices.&nbsp;<br></p><blockquote><p>It can comprehensively season and deeply color anything from beef stews to pork, chicken and seafood.&nbsp;&nbsp;<span data-mce-fragment="1">This product is&nbsp;</span><strong data-mce-fragment="1">concentrated</strong><span data-mce-fragment="1">&nbsp;and contains all the necessary spices for seasoning your dishes.</span></p></blockquote><h2><span style="color: #c60707;"><em><strong>NO TROUBLE RECIPE</strong></em></span></h2><h3><span style="color: #c60707;">1/2 CUP MARIE SHARP’S BELIZEAN SEASON-ALL (per 5LBS of your favorite bird – chicken, turkey, duck)</span></h3><h3><span style="color: #c60707;">2 TSP SALT</span></h3><ul><li><h3><span style="color: #c60707;">Coat pieces with Season-All</span></h3></li><li><h3><span style="color: #c60707;">Sprinkle with Salt</span></h3></li><li><h3><span style="color: #c60707;">Place in Oven-Proof Dish, Cover with Foil &amp; Bake at 425° for 20-25 minutes*</span></h3></li></ul><h3><span style="color: #c60707;">*Cook Time based on cut pieces.&nbsp; If whole, use 15 min/pound as a guide.</span></h3><h3><span style="color: #c60707;">Makes a succulent, rich red gravy to serve over rice, potatoes or other grains or veggies (add chopped veggies at bake time for some extra yumminess).</span></h3><p>Mindfully made in Belize, Central America, by Marie Sharp's - 10 oz (296 ml)</p><h2 style="text-align: center;"><span style="color: #0000ff;"></span></h2><blockquote><h2 style="text-align: center;"><span style="color: #000000;">Our Red Recado is the highest quality achiote/annatto-based seasoning product obtainable.&nbsp; You may find BHTA, sodium benzoate, articial colors and dehydrated spices in most other annatto-based products.&nbsp;</span></h2></blockquote><h1>Annatto - What is it?</h1><div class="pw-hidden-cp"><div class="by-line">By <a id="GTM-Lisa-Bramen" class="author-name" href="https://www.smithsonianmag.com/author/lisa-bramen/"> Lisa Bramen </a></div><div class="edition"><span class="pub-edition"> smithsonian.com <br> </span> <time data-pubdate="April 13, 2011, 9:24 a.m." class="pub-date">April 13, 2011</time></div><span></span></div><div class="pw-hidden-cp"></div><div class="pw-hidden-cp"></div><div class="pw-hidden-cp">"If you're a label reader, you may recognize annatto as one of the ingredients frequently found in a brick of cheddar—it's a natural coloring that gives cheese and other foods a bright orange hue. It comes from the <em>Bixa orellana</em>, a tropical plant commonly known as <em>achiote </em>or lipstick tree (from one of its uses). The ground seeds are a common spice in Mexican, Caribbean and Filipino dishes. The seeds are a brick-red color, about five millimeters long, and shaped like little puppy teeth.</div><div class="pw-hidden-cp"></div><div class="pw-hidden-cp"><div class="pw-hidden-cp"><p>Annatto is native to tropical regions in Mexico, Central America, South America and the Caribbean. It was used by ancient Mayans as a body paint, and by Aztecs to deepen the color of their chocolate drink, according to the <em><a href="http://books.google.com/books?id=m4vvs87XiucC&amp;pg=PA68&amp;lpg=PA68&amp;dq=annatto+origin&amp;source=bl&amp;ots=BrvdNW10Jz&amp;sig=YeTKiy7cWeMSs0IJOHr7tsRHJG0&amp;hl=en&amp;ei=49ekTcWpNIiU0QHByMj4CA&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=3&amp;ved=0CBoQ6AEwAjgK#v=onepage&amp;q=annatto%20origin&amp;f=false">Handbook of Spices, Seasonings and Flavorings</a></em> by Susheela Raghavan.</p></div></div><h1></h1>Learn more about our red recado in our blog section.<p>&nbsp;</p><div class="thumbcaption"></div><br>