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Achiote (Annatto) Cooking

Written by Rich Vázquez

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Articles - Culinary

Achiote, from the annatto tree has been used in the Americas as a dye and flavor enhancer for thousands of years. Find out how to use it to spice up your dishes.

The annatto (Bixa Orellana) is a tree that is native to the Americas and is used for industrial and culinary purposes. The tree grows to about 30 feet with ovular leaves and pink flowers. The seed ranges in color from yellow to red to black. The seeds ranging in color from yellow to orange are used as a dye in dairy products like cheese and butter as well as smoked fish. The red seed is also used as a general dye, but also as a flavorful addition to Caribbean, Mexican and Latin American dishes. It's most common in the Yucatan and Oaxacan region of Mexico and the Caribbean. The Taíno, Maya, Aztec, and other indigenous people of the Americas introduced use of the annatto. It was used for dishes as well as clothing and external skin dye. The seed is also used for sunless "tanning pills". When used in cooking, the seeds are usually referred to as achiote.

Achiote has been described as having an earthy flavor, not unlike paprika or saffron. You can usually find it in a grocery that sells Latin American or Middle Eastern products. It is sold as whole seeds, crushed seeds, or a brick version of the paste.

Note: Because of the strong dye properties, you should wear an apron when using achiote in the kitchen.

Use any of the following recipes as part of your seasoning rubs or marinades.  Use Achiote oil instead of normal vegetable oil in a recipe to add color and flavor.

A few common uses and base recipes

Achiote Oil (Aceite con Achiote)

Ingredients:

2 tablespoons achiote seeds
1 cup oil (vegetable)

Instructions:

Put the seeds and oil into a saucepan and turn the heat on low. Stir them occasionally as they cook for about 5 minutes. They are done when the oil is a rich orange color. Do not overcook them, or the oil will begin to lose its flavor. The color of the oil will begin to lighten if it is overcooked.

Remove the saucepan from the heat and let it cool. Strain the oil and store it in a covered container in the refrigerator. This keeps for several months.

If the recipe calls for Manteca con Achiote or Achiotina, replace the oil with your preferred lard.

Recado Colorado

This is a quick version of Achiote Paste. This is usually called Recado Colorado (Red Paste).

Ingredients:

1 tablespoon crushed achiote seeds
2 tablespoon lime juice
1/8 teaspoon turmeric Instructions:

Place all of the ingredients in a mortar and pestle and mash the ingredients to make 3 tablespoons.

Common replacement ingredients:
Replace crushed achiote seeds with chili powder for a spicier paste.
Replace lime juice with lemon juice or vinegar

Achiote Paste

Ingredients:

1 1/2 tablespoons crushed annatto seeds
1/2 cup water
2 teaspoons freshly ground black pepper
1/2 cup chili powder
4 teaspoons salt
1 tablespoon oregano
3 cloves garlic
1/2 medium-sized white onion
1/4 cup apple cider vinegar
1/4 cup pineapple juice
1 1/2 cups orange Juice
1/4 cup lemon Juice 1 teaspoon oil Instructions:

Cut the onion into slices. Crush the garlic in a mortar and pestle, and then place the garlic and onion in a frying pan with the oil. Lightly fry them until they are softened.

Use a blender to finely mix all of the ingredients.

Stores in the refrigerator for up to a week.


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Recipes Using Achiote

    Industrial Uses

  • Annatto Dye - A recipe and instructions for creating and using annatto dye.
  • Bixa orellana - An explanation of the industrial qualities of annatto.
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