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These mild seeds, native to Central and South America, are used for making achiote oil (golden oil for rice dishes). A powerful food colorant with a mild, slightly nutty flavor, it is used throughout Latin America, the Caribbean, and the Philippines. From hallacas to sazón and cochinita pibil, annatto adds visual appeal and subtle flavor.

Contains: Whole annatto seeds.

  • Botanical Name: Bixa orellana
  • Alternate Names: Achiote, bijol
  • Origin: Peru
  • Tasting Notes: Mild, slightly nutty, hint of pepper and nutmeg
  • Pairs Well With: Oil, meat, rice
  • Try In: Rice dishes, slow cooked pork, infused oil
  • Special Tips: Heat the whole or ground seeds in oil/fat to extract the color and subtle flavor

Make it a Gift: Combine with other spices common to achiote like Granulated Garlic, Cumin Seeds, Costa Rican Black Pepper, Gift Wrap