![]() You can make your own achiote paste at home or purchase it at Latin grocery stores or online. It’s made by mixing whole achiote seeds with garlic, spices, and acidic ingredients such as vinegar or citrus juice, then grinding the mixture into a thick paste. Achiote pasteĪchiote paste is a traditional ingredient in Mexican and Central American cuisine. How to prepareĪchiote seeds are most often used to make achiote paste or achiote oil. Similar to achiote seeds, you’re most likely to find achiote powder at Latin grocery stores, in the international foods aisle at supermarkets, or online here. It can add color and flavor to sauces, marinades, spice rubs, and traditional dishes like Arroz Amarillo (yellow rice). Achiote powderĪchiote powder is simply achiote seeds that have been ground into a fine powder. ![]() Look for these bright red seeds at Latin grocery stores or in the international foods aisle at supermarkets. Whole achiote seeds are typically used to make achiote paste and oil. The two main carotenoids found in achiote seeds are bixin and norbixin, which are responsible for their vibrant red-orange color ( 2).īixin is dark red in color and fat soluble, while norbixin bright yellow and is water soluble, which makes it possible to use annatto-derived dyes in many applications ( 2). However, some studies do show that annatto seeds are high in antioxidants, such as vitamin E and carotenoids ( 2, 5). There is not much peer-reviewed research available on the nutrient content of achiote/annatto.īecause it is typically consumed in small quantities, achiote is unlikely to contribute many calories to your overall diet (much like other spices used in cooking.) Paprika is a spice made by grinding up dried red peppers, while achiote is the seed of a fruit produced by Bixa orellana (lipstick tree) ( 2, 4). No, achiote is not the same thing as paprika. “Achiote” is the preferred term in Mexico, while “annatto” is more common in the United States and Europe, especially in reference to the food coloring. The terms “achiote” and “annatto” can be used interchangeably. Here’s a pronunciation video if you’d like to hear it aloud. Achiote (Bolivia, Cuba, Peru, Puerto Rico).Other names for achiote:Īchiote goes by many names around the world ( 1): However, it can also act as a spice in larger amounts, offering a peppery aroma and an earthy, almost smoky flavor. When used in small quantities to color food, achiote doesn’t have much flavor. In Europe and North America, achiote is most commonly used as a red-orange coloring agent (referred to as annatto extract) in commercial food products such as butter and cheese ( 2). For this reason, Bixa orellana is sometimes referred to as the “lipstick tree” ( 3). These versatile seeds have long been used as both a spice and natural dye by Indigenous peoples throughout Mexico, Brazil, and the Caribbean Islands.įor many years the Mayan people made lipstick from ground achiote seeds mixed with water. If you split them in half, you’ll see a cluster of 20 to 60 annatto seeds that are small, red, extremely hard, and pyramidal in shape. The shrub grows clusters of spiky heart-shaped red fruits. What is achiote?Īchiote (also called annatto or annatto seed) refers to the bright red seeds of a fruit produced by Bixa orellana, a shrub native to Central and South America ( 2, 3). ![]() ![]() As an Amazon Associate, we earn from qualifying purchases. If you click one of these links and make a purchase, we may earn a commission. Please note that this article contains affiliate links. ![]()
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