Ground Annatto, Bixa orellana, is also called annatto ground, ground achiote, or achiote powder. When used in cooking, Ground Annatto is often referred to as achiote.

Annatto seeds grow on a shrub like plant that produces heart-shaped pods that mature to a brown or reddish brown in color and are covered with stiff, short hairs. The seeds range in color from yellow to red to black, and are used as a natural food dye in dairy products like butter and cheese. The seed is composed of up to 5% by weight of a bright red pigment that is soluble in both water and oil.

Ground Annatto is popular with Mexican restaurants; food trucks; brewpubs; seasoning companies; independent spice shops; and manufacturers of peanuts, peanut brittle, snacks, and vegan cheese.

We also offer whole Annatto Seeds. The seeds are extremely hard; we do not recommend trying to grind them at home.

Flavor Profile

Ground Annatto has a delicate, mildly sweet taste with peppery and flowery undertones.

How to Use

Use Ground Annatto to make Achiote Oil to flavor chicken, fish, meats, rice, tamales, and vegetables. Toss potatoes, onions, and peppers with it in these Tex Mex Hash Browns. Ground Annatto is used in pork marinades and in sofritos; add to Chicken Sofrito Stew for extra color and earthy flavor. In Venezuela they're used in the condiment aliño criollo, or “Creole dressing”. Achiote paste is a critical part of the Yucatan region's signature dish Pollo Pibil, marinated chicken wrapped in a banana leaf and cooked in a fire pit.

Ground Annatto goes well with beef, chicken, egg dishes, legumes, okra, onions, pork, rice, squash, sweet peppers, sweet potatoes and tomatoes.