annatto
Cultural layer
Diccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)
Bixa orellana L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-16)
Waldemar de Almeida Ferreira and Italo Claudio Falesi, Teores de nutrientes e materia seca na parte aerea e na raiz e percentagens de bixina de tres tipos de urucuzeiro (Embrapa CPATU, Documentos 69, 1992)
The Oxford Companion to Food (Alan Davidson, 1999)
Approved additives and E numbers (Food Standards Agency, United Kingdom, accessed 2026-10-16)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
8 bonds · 8 sourcedCochinita pibil.
Read in Los clasicos de la cocina mexicana, page 98, the cochinita pibil; the cited Diccionario Enciclopedico was not the book in hand.
Sour orange is the acid in recado rojo.
Read in Los clasicos de la cocina mexicana, page 90, the achiote recado blended with sour and sweet orange juice, and page 98; the cited Diccionario Enciclopedico was not the book in hand.
Recado rojo; the seed of achiote.
Read in Los clasicos de la cocina mexicana, page 90, twelve cloves of garlic blended into the achiote recado, and page 72; the cited Diccionario Enciclopedico was not the book in hand.
Recado rojo.
Read in Los clasicos de la cocina mexicana, page 72, the rojo antiguo tabasqueno: achiote, pepitas, cloves, peppercorns, cumin, oregano, cinnamon, garlic and onion; the cited Diccionario Enciclopedico was not the book in hand.
Recado rojo, with Mexican oregano.
Read in Los clasicos de la cocina mexicana, page 72, oregano in the rojo antiguo tabasqueno, and page 82, where the book specifies Yucatecan oregano, of large dark leaves, beside the achiote; the cited Diccionario Enciclopedico was not the book in hand.
Standing in for sour orange.
Read in Los clasicos de la cocina mexicana, page 137, sour lime juice in the substitute for sour orange; the cited Diccionario Enciclopedico was not the book in hand.
Pollo pibil, the chicken rubbed with recado rojo and baked in banana leaf.
Arroz con achiote, where the seed colours the rice and the broth.
Read in Los clasicos de la cocina mexicana, page 82, arroz a la tumbada, the achiote diluted in two spoons of water and fried into the rice; page xviii says the achiote is his family's addition and is there only to give colour and help the tomato; the cited Diccionario Enciclopedico was not the book in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "annatto", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/annatto
/archive/annatto
Bonds are tiered by source, origin-tradition references first.