Achiote and Annatto: Paste and Oil Recipes

Achiote, also known as annatto, is a natural red-orange food coloring widely used in Latin American cooking. Below I explain how to make both achiote oil and achiote (annatto) paste at home—simple, affordable, and flavorful additions to many dishes.

If you enjoy Mexican classics like pollo asado or cochinita pibil, you’ve likely noticed the vivid color annatto brings to the plate. That color and subtle earthy, peppery flavor come from the seeds of the achiote shrub (Bixa orellana). These seeds are used whole, ground into powder, or combined into paste and oil for cooking.

Achiote and annatto seeds

Annatto seeds are small, reddish-orange, and fragrant with a slightly smoky, peppery scent. When used in cooking they often impart a yellow-orange hue rather than a true red. Annatto is sold as whole seeds, ground powder, or ready-made paste, and it is prized for both its coloring and its mild flavor. Some studies suggest annatto may have health-supporting properties, but in culinary practice it’s primarily valued for taste and appearance.

Making your own achiote paste and oil at home is straightforward and economical. Homemade versions allow you to control the ingredients and intensity of flavor, and they stay fresh for reasonable lengths of time when stored properly.

Annatto paste

Achiote paste, often called recado rojo, is traditionally made by grinding annatto seeds and combining them with vinegar, garlic, and warming spices such as oregano, cumin, cinnamon, and clove. Store-bought paste typically comes in small blocks, but making your own yields a fresher product and more quantity for the same cost.

Uses for achiote paste

Annatto paste can be stirred directly into sauces, marinades, and stews to add color and depth of flavor. It works well as a dry rub base for chicken, pork, or fish, and can be thinned with vinegar or orange juice to make a vibrant marinade. I also use achiote oil or paste to color and flavor empanada dough or fresh masa for homemade tortillas and tostadas.

Achiote paste substitute

If you don’t have annatto seeds, you can make a reasonable substitute for about 2 ounces of paste (roughly 1/4 cup) by combining:

• 3 tbsp paprika
• 2 tbsp white vinegar
• 2 tsp dried Mexican oregano
• 4 garlic cloves, minced
• 1/2 tsp ground cumin

Achiote oil

Achiote oil (achiotina) is made by steeping annatto seeds in hot cooking oil until the fat takes on a deep yellow-orange color. This oil is excellent for sautéing, frying, or adding a splash of color to masa and dough. It’s commonly used to give chorizo and other dishes their characteristic color and offers a subtle, earthy note that complements many Mexican and Caribbean preparations.

Storage and shelf life

• Achiote seeds and powder

Keep seeds and powder in airtight containers in a cool, dark, dry place. Properly stored, they can remain fresh for up to three years.

• Annatto paste

Commercial paste often contains preservatives and can last several months in the refrigerator. Homemade achiote paste will keep about two weeks when tightly wrapped and refrigerated. For longer storage, wrap portions well and freeze for up to a year.

• Achiote oil

Infused oil is best used quickly: about one week at room temperature or up to four months when refrigerated. Store it in a clean, sealed bottle and discard it if it develops off smells or cloudiness.

This post was originally published on Aug. 13, 2013 and updated Dec. 23, 2024.