Mexican Food Glossary: Achiote

When we think of Mexican cuisine, we don’t always think of achiote, but it is a key ingredient that enriches dishes with its color and taste. Its history dates back to the Mayans, who appreciated it for its taste and cultural value. Achiote is often found in marinades and stews, adding a unique flavor.

What is it?

Achiote, a prized dye spice, comes from the seeds of the tropical shrub Bixa orellana.

Native to the tropical areas of the Americas, its fruit resembles an egg with spines. The crimson seeds add an intense reddish-orange color to dishes. Achiote grain is often used to marinate meat, fish and vegetables. This achiote paste, like the achiote paste Semilla de Dioses, is ideal for seasoning various types of meats and dishes. Introduced to Asia by the Spanish in the 17th century, achiote is essential for elevating your Mexican recipes.

Cultivated by the Mayans

Cultivated by the Mayans, achiote played a central role in their cuisine and culture. You will use it to give color and flavor to dishes such as ” cochinita pibil “. Symbolizing blood and fertility, it was also essential in rituals. In addition, its medicinal properties made it a prized natural remedy for various ailments. In addition, achiote is also known for its antioxidant benefits that support skin health.

Basic recipe for achiote paste

To prepare the achiote paste:

• Ingredients :
  • 100 g achiote seeds
  • 2-3 dried chillies (such as ancho chiles)
  • 2 cloves of garlic
  • 1/2 cup orange juice
  • 1/4 cup white vinegar
  • Salt to taste
• Instructions :
  1. Soak the chillies in hot water for 15 minutes.
  2. In a blender, blend the achiote seeds, chillies, garlic, orange juice, vinegar and salt until smooth.
  3. Use this paste to marinate meat or vegetables before cooking.