Achiote and Annatto and what Sprouts from the Seed

February 12, 2019 | Updated: January 9, 2026

Share this!

🌱 Achiote (Annatto): The Vibrant Seed That Colors the World

The small yet seemingly impenetrable achiote seed, which is often commonly named the annatto seed, is available worldwide both as a whole seed and in ground form. It is a highly regarded ingredient in both Hispanic and Indian cuisine for its subtle bitter and earthy flavors along with its gorgeous burnished copper russet color. 🌶️

Annatto extract is used globally as a natural food coloring and finds its way into the manufacturing process of everyday foods like:

🧀 Cheese
🧈 Margarine
🧂 Butter
🍞 Breads and baked goods
🍨 Ice cream and custards

Its dual role as both a spice and a dye makes achiote one of the most versatile ingredients in the culinary world.

🧪 Nutritional Profile of Achiote Seeds

Although achiote is typically consumed in small quantities, it contains several beneficial compounds:

Nutrient	Per 1 tsp (approx. 2g)	Health Benefit
Calories	~5 kcal	Minimal caloric impact
Fat	~0.3g	Mostly unsaturated
Carbohydrates	~1g	Low glycemic load
Fiber	~0.5g	Supports digestion
Vitamin E	Present	Antioxidant, skin health
Carotenoids	High	Eye health, anti-inflammatory
Antioxidants	Rich	Cellular protection

🔍 Key Compounds: Bixin and norbixin—natural pigments with antioxidant properties—are responsible for achiote’s vivid color and potential health benefits.

🍳 Culinary Forms of Achiote

Achiote seeds can be used in various forms as an ingredient. Here are some of the most popular:

🧈 Achiotina

Most commonly used as an ingredient in Puerto Rican cooking, this is a type of pork fat that has been infused with achiote seeds for flavor and color.

Uses:

🍚 Rice and beans
🍲 Stews and curries
🍖 Meat and vegetable dishes

The fat absorbs the earthy flavor and imparts a deep orange hue to dishes, making it both functional and flavorful.

🧂 Achiote Paste

This special paste was originally exclusively used in Oaxacan and Yucatecan cuisine. It is made by grinding achiote seeds together with vinegar or water and often, but not compulsorily, other herbs and spices such as oregano, cilantro, cloves, cinnamon, and salt.

Common dishes:

🌮 Tamales
🍛 Moles
🍚 Rice dishes
🐟 Seafood stews
🍖 Meat marinades

Achiote paste is often used as a base for marinades and rubs, especially in traditional dishes like cochinita pibil and pollo en achiote.

🛢️ Achiote Oil

Usually a neutral-flavored cooking oil infused with achiote seeds to enrich both its flavor and color. Achiote oil is used in both Indian and Mexican cooking to add its characteristic bright russet color and unique flavor.

Applications:

🌯 Tamales
🍗 Chicken and meats
🐠 Fish dishes
🍚 Rice and grain bowls
🥬 Vegetable sautés

The oil is typically made by gently heating achiote seeds in oil until they release their color and aroma, then straining out the seeds.

🌍 Global Significance and Cultural Use

Achiote has been used for centuries by Indigenous cultures across Central and South America—not just for food, but also for:

💄 Natural lipstick and body paint
🧴 Skin treatments and insect repellents
🧘 Ritual and ceremonial use

In Brazil, it’s known as urucum, and in the Caribbean, it’s often called bija or roucou. Its widespread use across continents reflects its adaptability and cultural importance.

Whether you’re infusing oil, crafting a rich paste, or adding depth to stews, achiote offers a unique blend of flavor, color, and cultural heritage. Its versatility in Hispanic, Indian, and global cuisines makes it a must-have for adventurous cooks and health-conscious eaters alike.

🌱 Small seed, big impact—achiote is nature’s spice rack and paintbrush in one.

Share this!

Featured Articles

Explore rich culinary stories, exclusive chef interviews, and expert insights from kitchens around the world. Discover cooking techniques, ingredient spotlights, and behind-the-scenes looks at the tools that shape global cuisine.

Sections

Cookware Articles Chefs Ingredients Restaurants Seasons World