Achiote

• Used to make achiote paste (recado rojo), a key ingredient in Mexican and Central American dishes like cochinita pibil and tamales.
• Infused into oil or lard to create annatto oil, which is used to add color and flavor to rice, stews, and marinades.
• Ground into a powder and blended with other spices to season meats, seafood, or vegetables.
• Incorporated into soups and sauces to enhance their color and provide a subtle earthy flavor.
• Used as a natural food dye in baked goods, cheeses, and butter for its vibrant orange-red hue.

• Achiote is rich in antioxidants, which may help support overall wellness and add vibrant color to dishes naturally.
• It contains carotenoids, which contribute to its bright orange-red hue and may support eye health.
• Achiote is often used as a natural food coloring, making it a healthier alternative to artificial dyes in recipes.
• Its earthy, slightly peppery flavor enhances marinades, stews, and rice dishes, especially in Latin American and Caribbean cuisines.
• Achiote paste or oil is a staple in traditional dishes like cochinita pibil, adding depth and complexity to the flavor profile.

Store achiote seeds in an airtight container in a cool, dry place away from direct sunlight to preserve their color and flavor. If you have achiote paste, keep it refrigerated after opening and ensure the container is tightly sealed to prevent it from drying out. For long-term storage, you can freeze achiote paste in small portions to maintain its freshness and usability.