Annatto (achiote) seeds / ground

Flavour and aroma

earthy, peppery, slightly sweet, mild. Mild, earthy, peppery.

Heat

No heat

Forms

whole, ground, paste

How to use it

• infuse · Simmering technique

  Warm 1 tablespoon of seeds in 4 tablespoons of oil or lard over low heat for 3–5 minutes until the fat is deep orange; strain. Do not let it sizzle hard or the oil turns bitter and brown.

• soak

  For recado rojo, soak the seeds in hot water or bitter orange juice for several hours or overnight, then grind with garlic and spices.

• grind · Dry grinding technique

  The seeds are too hard for a mortar; use a powerful spice grinder, or buy the powder.

• Annatto oil for Filipino and Caribbean dishes
• Puerto Rican sazón and arroz con gandules
• Ground into achiote paste
• Colouring rice, stews and Filipino kare-kare

Identifying good quality

Small, angular, brick-red seeds about 3–5 mm across, very hard. They should be bright red-orange; dull brown seeds have lost colour. Rubbing one stains the fingers orange.

• Not to be confused with Paprika: Annatto powder looks similar but colours far more strongly and tastes earthier, without paprika's sweetness.

Origin and history

Origin: Tropical Central and South America.. Grown and used: Grown in Brazil, Peru, Kenya, India and the Philippines; used in Mexico (especially Yucatán), the Caribbean, the Philippines and as a food colouring worldwide..

Indigenous peoples of tropical America used annatto seeds as a red body paint and dye before European contact. Spanish trade carried it to the Philippines, where it is called atsuete. Today it colours cheeses such as Red Leicester and some Cheddars, and is listed as E160b.

Well documented

In masalas, pastes and sauces

• Recado rojo (Yucatecan achiote paste)Masala40 g per batch