Achiote + Annatto (Paste and Oil Recipes)
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Achiote, or annatto, is a natural red food coloring used in Latin cuisine. I’ll explain how to make achiote oil and paste easily at home!
If you’re a fan of Mexican dishes like pollo asado and cochinita pibil (Yucatan pork), you’ve already experienced the vibrant color that achiote provides. Or rather, the ground annatto seeds from the achiote tree, and the paste and oil that can be made from them.
Achiote and annatto seeds
This natural red food coloring comes from the seeds of a shrub (the botanical name is Bixa Orellana) that is native to South America. Sold as dried seeds, powder, and paste, the products are typically used for cooking purposes. However, studies show that there are also potential health benefits of annatto seeds, so it’s sometimes used medicinally as well.
The seeds are a vibrant reddish-orange in color, with a peppery aroma and smoky flavor. Surprisingly, the resulting color that achiote adds to food is more of a yellowish-orange.
Instead of buying the products yourself, I’ll show you how to make achiote/annatto paste and achiote oil yourself. It’s less expensive than buying them, and beyond easy to do!
Annatto paste
At the grocery store, the paste is sold in 4-ounce blocks, but that doesn’t last long when you make a lot of Mexican dishes!
Achiote paste (also known as recado rojo) is made by grinding annatto seeds and combining them with vinegar, garlic and peppery spices like oregano, cumin, cinnamon and clove.
Uses for achiote paste
Annatto paste can be added as-is into any dish you’re making to add color and flavor. You can also use it as a rub for chicken or pork, and it’s great as a marinade and a sauce as well.
I use achiote oil when I make empanada dough to give it a vibrant color.
Achiote paste substitute
If you need a substitute, it’s easy to make. To make 2 ounces of paste (approx. 1/4 cup), combine the following ingredients together in a small bowl:
- 3 tbsp paprika
- 2 tbsp white vinegar
- 2 tsp dried Mexican oregano
- 4 garlic cloves, minced
- 1/2 tsp ground cumin
Looking for other ways to use achiote paste?
Make my recipes for Yucatan Chicken Tostadas and Achiote Pan Seared Chicken.
Achiote Oil
If you steep fresh annatto seeds in cooking oil, the oil is infused with a rich, deep red color. The achiote oil, or achiotina can be used for sauteing or stove top cooking to give the dish a rich yellow/red color.
This is what gives the yellow color to chorizo! You can also add it to fresh masa for flavor and color and press your own tortillas as I do for Yucatan-style Mexican tostadas.
Storage and shelf life
- Achiote seeds and powder
Store the seeds and powder in airtight containers and keep them in a cool, dark, dry location. They should stay fresh this way for up to three years.
- Annatto paste
Store bought paste lasts a few months in the refrigerator, but there are usually preservatives added to lengthen the shelf life. Homemade achiote paste stays fresh for 2 weeks if wrapped well and kept in the refrigerator.
To extend the shelf life of the paste, wrap it well and freeze it for up to a year.
- Achiote oil
The oil has a shelf life of 1 week at room temperature, or up to 4 months in the refrigerator. I keep mine in a squirt bottle near my stove top.
This post, originally published on Kevin is Cooking on Aug. 13, 2013, was last updated with new content on Oct. 9, 2021.
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Achiote + Annatto Paste and Oil Recipes
Ingredients
Achiote Oil
- 1 cup vegetable oil
- 1/3 cup annatto seeds
Achiote Paste
- 1/3 cup annatto seeds
- 4 garlic cloves minced
- 2 tbsp white vinegar
- 3 tbsp paprika
- 2 tsp Mexican oregano (dried)
- 1/2 tsp ground cumin
Instructions
Achiote Oil
- Bring the vegetable oil and annatto seeds to a boil in a small saucepan. Turn heat off and steep, uncovered for 5 minutes.
- Let stand until it comes to room temperature and strain oil from seeds into a squeeze bottle. Discard used seeds.
- I keep in a plastic squeeze bottle and use that as needed near my stove top. Good for 1 week.
Achiote Paste
- Grind the annatto seeds to powder in a spice or coffee grinder.
- Mix all of the ingredients together in a small bowl until a paste forms.
- Stays fresh for 2 weeks if wrapped well and kept in the refrigerator. This makes about 4 ounces or 1/2 cup total.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin. I made the homemade achiote paste. I bought annatto seeds and even a spice grinder. For some reason, I thought initially I saw many recipes using it and realized I was wrong. Can you give a ground beef/cuts of beef/roast recipes using it please? I buy organic beef when on sale so this would be great! Thanks!
Search “achiote” and “achiote paste” on the site for recipes that use it. It’s namely in Sazon seasoning, which is in many recipes.
Hey Kevin
Quite some time ago I met a young Peruvian lady & she made the most amazing Beef Heart Kabobs !
She made a marinade using toasted annatto seed oil but I can’t remember what else she used. I’m trying to make the same thing but don’t see any kabob recipes that look as red/orange as hers. I just found the seeds at an authentic mexican store & want to make her kabobs. Can you help me ?
I did a quick search and found this Beef Heart Kabobs (Spicy Peruvian). Is this it?
High in an important and hard to get form of Vitamin E: Tocotrienol
Good to know, thanks for the info Lyle. 🙂
Great info, thanks for sharing this.
I feel silly asking because I know the answer is in front of me…Is there any achiote in the achiote paste? I don’t see it listed. Thanks so much!
Achiote paste (also known as recado rojo) is made by grinding annatto seeds and combining them with vinegar, garlic and peppery spices like oregano, cumin, cinnamon and clove. So you have the annatto seeds that can be used ground to flavor and color foods and they in turn can be used in making a paste known as achiote paste. You can buy achiote paste and seeds separately, I’m giving you a recipe to make achiote paste in case your local store does not carry it. I’m also sharing how to make oil from using annatto seeds. Sadly in marketing often times the names are interchanged for whatever reason. I hope this helps though Christina!
I see Kevin has not answered your question. It would seem you are correct, his achiote paste contains no achiote! I believe the recipe provided is merely a substitute for achiote paste. I have a bag of annatto seeds and was looking for a recipe make paste…..still looking.
Michael, appreciate you chiming in here for an assist. I am not sure what happened in the recipe card, but when re-working the post and recipe card with updated information something was overlooked in the process. Recipe card has been updated to reflect. Annatto seeds are indeed in Achicote paste!
HI, I love your recipes, however…I do not get this one. For the paste, I make the oil and then mix it with the rest of the ingredients? Will I get a paste with all that oil???
Thanks for following along Godwin! In today’s post I am explaining how to make achiote oil and achiote paste easily at home. Two separate recipes for two separate uses in the kitchen. Hope this makes sense.
Hi Kevin, I had some achiote oil leftover when I made pasteles last year. Stored them in a glass jar in the refrigerator. After a year, would that oil be any good? Looks good but haven’t tasted it.
Hi Adrienne and thanks for stopping by. Vegetable and fruit oils don’t have a shelf life really past a year. When I make my achiote oil it’s usually about a 1/2 cup total. I usually make it to use it right away. I personally would not use it if it’s a year old. I have a link here that might be beneficial to look at if you like. Scroll down the page to see all the different oils. If it smells a bit rancid, like I bet it will, I’d make a new batch, in a small quantity. Thanks again for the question.
Can you ground the seeds as powder
Yes you can Beverly. 🙂
For making oil, you don’t need to. It makes it more difficult and wasteful when straining as you’ll need to use cheese cloth to strain ground achiote. Kevin’s method of whole seeds in microwaved oil provides an excellent result
Much appreciated Sean. Cheers!
Hey Kevin! I’m here because of your recent Posole post. I need to replenish some of my spices like peppercorns, Dutch cocoa powder and cinnamon from Penzey’s and I’m definitely ordering some annatto seeds! I need to make this oil!! 🙂
The achiote oil is so good for that authentic look and visual color. It does have a taste for sure, but subtle. Also, I always get that Vietnamese cinnamon from Penzey’s too! Amazing stuff. 🙂