ANNATO

Bixa orellana
Family: Bixaceae

Synonyms: Urucum, achiote, urucu
Forms of use: seeds, dried, whole and ground
Origin: the bush is native to South America. It is grown in the Caribbean, Mexico, and in the Philippines as well.
Aroma: Annato has a light floral odor. Fresh annatto seeds are peppery. However, they lose their aroma fast if dried.
Use: Annato is used mainly in Caribbean and Latin American cuisines. Besides being used as a spice, it gives food an orange color. British cheddar is colored with annatto as well.
Buying/storing: Annatto is available only in special spice stores. Its seeds can be stored for every long periods of time in air-proof closed containers stored in a dark place. The seeds should be brick red, not brownish.
Properties: the bush grows up to 6 feet high. Its pink blossoms resemble to roses. The seeds are contained in heart-shaped shells with thorns resembling sweet chestnuts.


TIPS FOR COOKING:

The best way to process the seeds is to make oil of them. Put the seeds into a little hot oil and when the oil turns orange, cool it and remove the seeds. The mixture stored in a dark bottle lasts as long as the oil.

WORMWOOD

Artemisia vulgaris
Family: aster (Asteraceae)

Synonyms: Common mugwort, mugwort, felon-herb
Forms of use: leaves, fresh and dried, ground and crushed
Origin: wormwood is native to the temperate zone of Asia, but it has been used all over Europe and North America for a long time. It is cultivated in the Balkans, Germany and France.
Aroma: The taste of wormwood is slightly bitter and acrid. Its smell resembles a mix of mint and juniper.
Use: Wormwood goes well with fatty goose, duck, pork or lamb roast. It makes cabbage dishes more digestible and is used as a spice for fatty eel dishes.
Buying/storing: Wormwood is mainly available dried. It can be stored in an air-proof container in a dark and dry place. Fresh wormwood is available in marketplaces only in late summer. If wrapped in a freezer bag and stored in the vegetable compartment of the refrigerator, it remains fresh for 2-3 days.
Properties: Wormwood is a perennial plant and grows up to 6 feet high. Its herbaceous stems are angular and bluish-red. The leaves are dark green on the top and white and velvety underneath. Its small dark yellow blossom heads bloom in late summer. Only the leaves of its upper part are used as a spice, not the ones growing in the lower part. The leaves must be harvested before the plant starts blooming or they will become too bitter.
Related spices: Wormwood is closely related to absinthe (Artemisia absinthium). Both species contain a high proportion of bitter substances, particularly when blooming.
Mythology: This herb was regarded in the Middle Ages as a very effective means against and for magic. Wormwood was a part of many magic potions. It was supposed to relieve dysmenorrheal and strengthen people suffering from pulmonary tuberculosis. Pliny recommended that people about to set off on a long journey put wormwood in their shoes.
Wormwood picked during on the summer solstice is special. If you dig up the roots of the herb during the night of June 24th, you will find little pieces of coal. Worn as amulets, they are supposed to relieve fever and epilepsy. It is said as well that they protect from burns, plague and strokes of lightening.
The Germans wore wormwood picked on Midsummer Night attached to their belts next to their loins to protect their bodies from disease.
Medicinal use: Wormwood eases stomach problems and has spasmolytic, diuretic, antibacterial and antifungicide properties. It promotes digestion and is therefore appropriate in recipes containing fat.

TIPS FOR COOKING:
Always add wormwood to dishes at the beginning of their preparation because it develops its aroma only after being heated. You can freeze fresh, mince wormwood. Wormwood is a maverick. It does not combine well with other spices because its pungent, bitter taste dominates other aromas.