How to Use Annatto
The Lipstick Spice
Earthy | Nutty | Peppery | Bitter
With its brilliant gold-red hue and soft, grounded warmth, annatto bridges beauty and utility. Found in everything from rice dishes to cheeses and marinades, this Amazonian seed should be used freely. It’s more than just a natural dye!
COOKING TIPS
- Whether steeped in oil, simmered in broths, or mixed into spice blends, annatto plays a subtle yet vital role in adding rich color and depth to a wide range of dishes, from slow-roasted meats to bright rice dishes.
- In Central and South American cuisine, annatto plays a key role in spice pastes and marinades—particularly in dishes like cochinita pibil (below)—where its vibrant color and subtle nutty flavor complement the richness of slow-cooked pork.
GRINDING
- For more flavor and less emphasis on color, annatto seeds can be gently toasted and ground. Toasting helps soften the seeds slightly and brings out a deeper flavor.
- Annatto seeds are extremely hard, almost like little pebbles. Many low-end electric grinders (especially plastic-bladed ones) can be damaged or dulled quickly. So use a powerful coffee/spice grinder and grind in short bursts to avoid overheating the motor.
INFUSING
- To maximize color, annatto is often simmered in oil or lard to produce achiote oil, which imparts a brilliant golden hue and gentle nutty warmth flavor to dishes like rice, stews, vegetables, seafood, and meats.
- To make achiote oil, gently heat annatto seeds in your choice of oil or lard over low heat for 3–5 minutes, until the oil takes on a deep orange-red color. Strain out the seeds and store the infused oil in a sealed container for later use.
STORING
- Since pigments and flavors fade when exposed to oxygen, heat, moisture, and light, it's best to buy and store whole annatto in an airtight container in a cool, dry, dark place and grind them as needed.
- When properly stored, annatto seeds will last up to 3 years. Pre-ground annatto powder is available, but often used for convenience, especially in commercial kitchens or spice blends. It loses its potency and color much faster, so it's less desirable if it can be avoided.
Cochinita Pibil Nachos
