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Also known as: recado rojo, annatto paste, pasta de achiote, achiote condiment
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is a thick, deep-red seasoning paste made from ground annatto seeds mixed with spices like cumin, coriander, oregano, and cloves, often acidified with vinegar or citrus.
Unopened, it can last 1-2 years. Once opened, it stays fresh for about 6-12 months in the refrigerator if kept airtight.
No, it is not spicy-hot. It has an earthy, slightly peppery, and nutty flavor profile with a hint of bitterness.
A mixture of 1 tablespoon hibiscus powder, 1 tablespoon paprika, and a pinch of cumin, or simply annatto powder mixed with a little oil and lemon juice.
Yes, you can freeze it in small portions or ice cube trays for up to 2 years without significant loss of flavor.
Wear food-safe gloves when handling the paste, as the natural pigments are very strong and used commercially as food dye.
Most traditional brands are gluten-free, but some commercial versions may use wheat flour as a thickener, so always check the label.
Mash a small amount of paste with bitter orange juice (or a mix of orange and lime juice) until it reaches a liquid consistency, then pour over meat.
It is the star ingredient in Yucatecan Cochinita Pibil (slow-roasted pork) and is also used in Tacos al Pastor and various grilled fish recipes.
achiote paste is a versatile ingredient found in cuisines around the world. With 220 calories per 100g and 6.2 grams of protein, it's a nutritious addition to many dishes.
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Look for signs of mold, a very hard/brittle texture that won't dissolve, or a rancid smell from the spices or oils.