The Forktionary Angle
"The vibrant seed bringing earthy color and subtle flavor to Latin dishes."
Definition
Achiote, or annatto, consists of seeds from the achiote tree, primarily used as a natural food coloring and mild flavoring agent.
Sensory Profile
TasteEarthy, Peppery, Mildly Bitter
TextureGritty (seeds), Powdery (ground)
AromaEarthy, Nutty, Peppery
AcidityLow
Technical Metrics
Common Cultural Use
Cochinita Pibil
Primary Pigment
Bixin (Carotenoid)
Usage Form
Whole seeds, ground, oil
Nutrition Facts
Per 1 tsp (2g) Calories370 kcal
Total Fat25 g
Saturated Fat7 g
Trans Fat0 g
Cholesterol0 mg
Protein12 g
Total Carbohydrate45 g
Dietary Fiber15 g
Total Sugars0 g
Calcium100 mg
Iron8 mg
Potassium600 mg
Chef’s Secret
To extract max color and flavor, sauté achiote seeds in oil or lard until the oil turns red, then strain out the seeds.
Substitutions
Best Match
Turmeric
1:1 (powder)
Primarily for yellow/orange color, less flavor.
Sweet Paprika
1:1 (powder)
Adds color and a very mild, non-spicy flavor.
Saffron
1:4 (weight/cost)
For vibrant color; very expensive, distinct floral notes.
Beetroot Powder
1:1 (powder)
For red color in some applications, no flavor.
Buying Guide
Purchase whole seeds or ground achiote from reputable spice merchants. Store in an airtight container away from light.
Flavor Pairings
Pork chicken fish rice corn citrus garlic onions chilies.
