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June 28, 2011 | 2 Comments

Achiote Paste

Achiote paste comes from the annatto fruit. The fruit is matured and then left to dry on the tree. Annato seeds are used as a coloring and food condiment. It is grown in Mexico mainly in Tabasco, Campeche, Yucatán as well as in Oaxaca, Sinaloa and Morelos. There are several ways to make the paste. In Tabasco (the purest form of the paste) the seeds are left in the water to release their powder which is then boiled till a paste texture is achieved. The seeds are never grounded into the paste. In Yucatán they mix the paste with other seasonings such as oregano, cloves, cumin and pepper, as well as the seed. Other countries in Latin America they also use this ingredient. In Colombia, the powder is an important ingredient of traditional Colombian cuisine not only for taste, but also for the redish-yellow color it gives to preparations, getting its common name of “color”. This seed is also infused into oil and is used as a common food coloring in Chile, the Caribbean and Brasil.

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Categories: Ingredients, Latin American

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Author:Ana Saldana

I have eaten and photographed my way through more than 40 countries and 4 continents. Food is my passion. My personal philosophy is that life should be lived to the fullest. To enjoy it, I share it with my husband, family and friends. Food spiced up with a little bit of travel is my type of thing. Of course I like staying at a good hotel or dining at an expensive restaurant, but I also enjoy finding remote villages, visiting the markets, eating street food and learning about the local ingredients and food from the locals. I speak Spanish, Portuguese, and French, which have definitely come in handy through out my travels. When I’m at home, I love cooking. I prefer seasonal ingredients and I am interested in finding ways to eat better and healthier. I am a trained professional chef with wine studies, TV host, freelance writer and photographer. My hobbies are scuba diving, skiing and golf. I come from a bicultural background, with family on both sides of the border. I have a passion for healthy Latino cooking. I currently live in Mexico and love it!
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  1. Torta de Pollo Pibil | Dash of Spice and Life - June 28, 2011

    […] to our RSS feed and social profiles to receive updates. Achiote Paste → Like2 bloggers like this […]
  2. Mexican Food at Azul Condesa | Dash of Spice and Life - July 1, 2011

    […] hand made tortillas and “frijoles” (beans). The preparation is very delicate and the achiote does not over power the dish. Or you could order the venison with mole, which is spectacular […]

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