Achiote Paste

Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces.

Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.

Ingredients

1/4 cup Annatto Seed
1 tablespoon Indian Coriander Seed
1 tablespoon Mexican Oregano
2 teaspoons Cumin Seed
1 teaspoon Black Tellicherry Peppercorn
1/2 teaspoon Cloves
2 teaspoons Kosher Salt Diamond Crystal
1 tablespoon Granules Garlic
1/2 teaspoon Jamaican Allspice
2 teaspoons Chipotle Chile Flake
2 teaspoons Citric Acid
1/3 cup orange juice (preferably fresh)

Directions

Combine the spices and salt in a blender, electric spice grinder or mortar & pestle, and grind to a medium-fine consistency. The spices should have some texture, but not be too coarse.

Transfer the spices to a small bowl and stir in the orange juice. Mix into a smooth paste. Use the paste right away or store in a sealed container in the refrigerator or freeze in ice cube trays for future use. This recipe makes about 1/2 cup.