Annatto Seeds

Annatto- the poor man’s saffron!

Like saffron, annatto imparts a rich golden yellow color to its dishes. This natural yellow annatto color is used to color foods like rice, cheese, pasta, sauces, and butter.

However the flavor of an Annatto seed is incredibly mild. It has been described as slightly peppery with hints of nutmeg and nutty earthy notes. Though it is mild, annatto can be used to add complex layers to a dish if used throughout several stages of the cooking process.

Annatto Seeds from India are orange/rust brown in color roughly shaped like corn kernels approximately 5 mm long. They are seeds of the Achiote Tree. The achiote seeds are very tough and hard to grind. For this reason it is recommended to simmer the seeds in an oil base, extracting the color and flavor into the oil, which is then much easier to cook with in your favorite dishes.

Annatto Seeds are featured in Latin American, Caribbean, Yucatán, South American, Mexican, Jamaican, and Filipino cuisines. Popular dishes include arroz con polo, recado rojo, cochinita pibil (a Yucatán spicy pulled pork dish), Filipino pancit sauce, Caribbean yellow rice, and Mexican adobo paste. It is also generally used in Filipino and Vietnamese braises, stews, and curries.

Store Whole Annatto Seeds in an airtight container away from light. They have a long and stable shelf life.