Generalmente las semillas se hierven en aceite o manteca vegetal o de cerdo para extraer f\u00e1cilmente el pigmento. Tambi\u00e9n las semillas pueden secarse, ahumarse y molerse para utilizarlas como condimento.<\/p>\n\n\n\n
Muchas familias conservan la tradici\u00f3n de procesar artesanalmente el achiote para autoconsumo, aunque tambi\u00e9n es vendido en el \u00e1mbito local. Tambi\u00e9n la industria a incursionado en la elaboraci\u00f3n de pasta y aceite de achiote para uso casero e industria; de esta forma, existe una amplia disponibilidad.<\/p>\n\n\n\n Frutos de achiote. Fotograf\u00eda de Angie Salazar, proyecto TCU-486 UCR, 2013.<\/p>\n\n\n\n En Costa Rica, el achiote es ampliamente utilizado para te\u00f1ir las comidas tradicionales, incluyendo sopas, picadillos y arroces compuestos. Tambi\u00e9n es utilizado en reposter\u00eda (por ejemplo, en el relleno de las quesadillas), y para te\u00f1ir el arroz o pipi\u00e1n de los tamales. Al ser un ingrediente altamente importante en la cocina tradicional, su presencia se exalta en el nombre de las comidas porque se utiliza una generosa cantidad de achiote, tal como \u00abgallina achotada\u00bb; \u00ab\u00b4papas achotadas\u00bb, \u00abarroz achotado\u00bb. Dependiendo de la cantidad utilizada, el color de las comidas puede ir de amarillo hasta rojizo.<\/p>\n\n\n\n Carlos Gagini en su Diccionario de Costarrique\u00f1ismos publicado en el siglo XIX define el t\u00e9rmino \u00abachotar\u00bb como pintar o te\u00f1ir con achiote.<\/p>\n\n\n\n Tanto a las semillas como a las hojas se les atribuye propiedades medicinales, reconocidas desde la antig\u00fcedad, tales como el efecto bactericida, aunque pocos son los estudios actualizados que profundizan sobre el tema.<\/p>\n\n\n\n Bibliograf\u00eda consultada:<\/p>\n\n\n\n Gagini C. (2008). Diccionario de Costarrique\u00f1ismos 1865-1925.<\/em> San Jos\u00e9: Editorial Costa Rica.<\/p>\n\n\n\n *Nota elaborada por Patricia Sed\u00f3 Mas\u00eds, proyecto EC-436 Escuela de Nutrici\u00f3n UCR, 8 de octubre 2023.<\/p>\n","protected":false},"excerpt":{"rendered":" Presente en la dieta desde la \u00e9poca precolombina, las semillas de achiote forman parte de los productos utilizados en la cocina para dar un brillante y atractivo color rojo. Su nombre cient\u00edfico es Bixa orellana y su nombre deriva del vocablo n\u00e1huatl \u0101chiy\u014dtl. Es una planta de origen americano, valorada por las poblaciones ind\u00edgenas mesoramericanas […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[14,15],"tags":[],"class_list":["post-4111","post","type-post","status-publish","format-standard","hentry","category-apuntes-sobre-la-cocina-tica","category-olores-en-la-cocina"],"_links":{"self":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/4111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/comments?post=4111"}],"version-history":[{"count":2,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/4111\/revisions"}],"predecessor-version":[{"id":4114,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/4111\/revisions\/4114"}],"wp:attachment":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/media?parent=4111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/categories?post=4111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/tags?post=4111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/10\/Angie-Salazar-2013-768x1024.jpg\")
<\/figure>\n\n\n\n