Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
Achiote Paste
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
Ingredients
- 1/4 cup Annatto Seed
Annatto SeedUsed as the base for achiote paste, the hard, red annatto seed has an deep earthy flavor often found in Latin American dishes. You can infuse the seeds in oil to yield a flavorful oi... - 1 tablespoon Coriander Seed - Indian
Coriander Seed - IndianThis coriander is bright and fresh flavored. We find that the citrus top notes offered up by Indian coriander are much stronger than those found in the European variety. Another dist... - 1 tablespoon Oregano - Mexican
Oregano - MexicanThis Mexican oregano is a little more nutty and grassy than its Turkish cousin, but the classic oregano flavor is there. As with all dried herbs, be sure to crumble it to release max... - 2 teaspoons Cumin Seed
Cumin SeedThe humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ... - 1 teaspoon Peppercorn - Black - Tellicherry
Peppercorn - Black - TellicherryBlack pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr... - 1/2 teaspoon Cloves
ClovesThe compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they rem... - 2 teaspoons Diamond Crystal - Kosher Salt
Diamond Crystal - Kosher SaltDiamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ... - 1 tablespoon Garlic - Granules
Garlic - GranulesThe flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regard... - 1/2 teaspoon Allspice - Jamaican
Allspice - JamaicanThis single-origin allspice berry from Jamaica is a delicious find. The flavors are more vibrant than those from other origins, with a greater intensity all around. The flavors of cl... - 2 teaspoons Chipotle Chile Flake
Chipotle Chile FlakeThe potent flavor of chipotle flakes adds robust smoke and heat to any dish. In addition to classic Mexican fare, we like to include a hint of chipotle chile flake in fish rubs, soup... - 2 teaspoons Lemon Crystal
Lemon CrystalLemon crystal dissolves easily into all manner of liquids and provides intense sour flavor. We include a small amount of lemon crystal in spice blends as an overall enhancer, and to ... - 1/3 cup orange juice (preferably fresh)
Preparation
Combine the spices and salt in a blender, electric spice grinder or mortar & pestle, and grind to a medium-fine consistency. The spices should have some texture, but not be too coarse.
Transfer the spices to a small bowl and stir in the orange juice. Mix into a smooth paste. Use the paste right away or store in a sealed container in the refrigerator or freeze in ice cube trays for future use.
This recipe makes about 1/2 cup.
This recipe makes about 1/2 cup.
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Achiote Paste
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Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
Sherrie Hahn
Sherrie Hahn
