Badia Annatto Seed, 1 oz

Annatto seed in a 1 oz size — the hard, brick-red seeds from the achiote tree, used to color and lightly flavor Latin and Caribbean dishes. A small jar is enough to make achiote oil for a few weeks of weeknight rice and stews without committing to a larger size.

Common Uses

Bloom in warm oil to make the orange-tinted aceite de achiote that goes into Puerto Rican arroz con gandules, sofrito, and pasteles. Grind into recado rojo with garlic, cumin, and sour orange for Yucatecan cochinita pibil. Drop a spoonful into pots of sancocho or asopao for color.

Cuisine Context

This is the seed behind the orange color in chorizo, Latin yellow rice, and Yucatecan pit-roasted pork. In Mexican kitchens, it's pressed into achiote paste; in Caribbean kitchens, it's almost always infused into oil first.

Pro Tip

Annatto seeds are too hard to chew. Always infuse them into hot oil or grind them in a spice mill with other dry spices before cooking — never serve them whole.

Ships from Doral, FL.