When we think of Mexican cuisine, achiote doesn't always come to mind, but it's a key ingredient that enriches dishes with its color and flavor. Its history dates back to the Mayans, who valued it for its taste and cultural significance. Achiote is often found in marinades and stews, adding a unique flavor.
What is this ?
Achiote, a prized coloring spice, comes from the seeds of *Bixa orellana*, a tropical shrub.
Native to the tropical regions of the Americas, its fruit resembles an egg with spines. The crimson seeds add a vibrant red-orange color to dishes. Achiote seeds are often used to marinate meats, fish, and vegetables. This achiote paste, such as Semilla de Dioses achiote paste , is ideal for seasoning various types of meats and dishes. Introduced to Asia by the Spanish in the 17th century, achiote is essential for enhancing your Mexican recipes .
Cultivated by the Mayans
Cultivated by the Maya, achiote played a central role in their cuisine and culture. You'll use it to add color and flavor to dishes like cochinita pibil . Symbolizing blood and fertility, it was also essential in rituals. Furthermore, its medicinal properties made it a prized natural remedy for various ailments. In addition, achiote is also known for its antioxidant benefits , which support healthy skin.
Basic recipe for achiote paste
To prepare achiote paste:
-
Ingredients :
- 100 g of achiote seeds
- 2-3 dried chilies (like ancho chiles)
- 2 cloves of garlic
- 1/2 cup of orange juice
- 1/4 cup white vinegar
- Salt to taste
-
Instructions :
- Soak the chilies in hot water for 15 minutes.
- In a blender, combine the achiote seeds, chilies, garlic, orange juice, vinegar, and salt until you get a smooth paste.
- Use this paste to marinate meats or vegetables before cooking.
