Achiote Paste Spice Mix
Bixa orellana
$9.00
A tasty, colorful and flavorsome blend of spices to make traditional Mexican Achiote Paste.
Mexican food is so much more than Tex-Mex, and cooks are discovering the great variety of Mexican recipes hitherto underappreciated.
Along with our Mole Poblano and Guacamole blends, this Achiote Paste Spice Blend addition to the Herbie’s range is increasing our commitment to the cuisine of Latin America.
Color: a beautiful natural reddish-gold or orange-red color. - Flavor: mild, earthy, slightly peppery, nutty, and subtly sweet.
Achiote is made by grinding annatto seeds to give a distinctive flavor and that reddish-gold color so beloved in Latin America in all sorts of foods. Annatto seeds are quite often called achiote, which is not strictly correct, as they are simply an ingredient—it can be a bit confusing.
Achiote is particularly associated with Yucatán and Mexican cooking, where it is an important ingredient in cochinita pibil, the slow-roasted pork dish traditionally marinated with achiote and sour orange.
Achiote Paste – For Adobo
Ingredients:
- 2 tbsp Herbie’s Achiote Paste Mix
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
Combine all ingredients to make into a paste.
Use Achiote Paste to add vibrant natural colour and a mild, very tasty flavor and enticing aroma to a wide range of proteins, whether barbecued, roasted or pan-fried.
Rub the paste onto chicken, prawns, fish, pork or beef, then let stand in the refrigerator for 30 minutes to one hour before cooking.
The blend can also be used as a dry rub.
Delicious on roasted vegetables, tofu and haloumi prior to pan-frying.
Achiote is a spice made from the seeds of the annatto tree (Bixa orellana), a tropical plant native to the Americas. It is especially important in the cooking of Mexico, Central America, the Caribbean, and parts of South America.
The seeds are small, hard, and intensely reddish-orange. They provide two things that make achiote distinctive:
Color: a beautiful natural reddish-gold or orange-red color. Flavor: mild, earthy, slightly peppery, nutty, and subtly sweet.
Annatto generally refers to the seed or the coloring derived from it, while achiote is commonly used in Latin American cooking to describe the seed, spice, or preparations made from it.
Achiote is also commonly made into a paste or seasoning blend, often combined with garlic, cumin, oregano, coriander, vinegar or citrus, and other spices.
| Botanical Name | Bixa orellana |
|---|---|
| Common Names | Achiote; Annatto seed |
| Flavor | mild, earthy, slightly peppery, nutty, and subtly sweet. |
| Contains | annatto seed ground, cumin seed ground, oregano, sea salt, black pepper, allspice, garlic, amchur (green mango powder) |
