Achiote and Annatto: Homemade Paste and Oil Recipes

Achiote, also known as annatto, is a natural red-orange food coloring widely used in Latin American and Mexican cooking. Below you’ll find clear, easy instructions for making both achiote oil and achiote (annatto) paste at home.

If you love dishes like pollo asado or cochinita pibil, you’ve likely noticed the vivid color achiote brings to the plate. That color comes from ground annatto seeds harvested from the Bixa orellana shrub. You can buy annatto as seeds, powder, or pre-made paste, but making your own paste and oil is inexpensive and straightforward.

Achiote and annatto seeds

Annatto seeds are small and reddish-orange with a slightly peppery aroma and a subtle smoky flavor. When used in cooking they often lend a yellow-orange hue rather than an intense red. Aside from culinary use, annatto has been studied for potential health benefits, but in the kitchen it’s primarily prized for its color and gentle flavor.

Instead of buying ready-made products, you can prepare both achiote oil and achiote paste at home with a few pantry ingredients. The process is simple and yields fresh, flavorful results that store well when handled correctly.

Annatto (Achiote) paste

Commercial achiote paste is often sold in small blocks, but a homemade version is quick to make and keeps you stocked for many recipes. Traditional recado rojo (achiote paste) starts with ground annatto seeds mixed with vinegar, garlic, and warm, aromatic spices such as oregano, cumin, cinnamon, and clove.

How to use achiote paste

Achiote paste can be added directly to stews and sauces for color and depth, used as a dry or wet rub for chicken and pork, or incorporated into marinades. It’s also excellent whisked into oil or added to masa to give tortillas, empanadas, or other doughs a bright, attractive color.

Achiote paste substitute

If you don’t have annatto seeds on hand, you can make a quick substitute that mimics the color and some of the flavor characteristics. To make about 2 ounces (roughly 1/4 cup) of substitute paste, combine:

• 3 tbsp paprika
• 2 tbsp white vinegar
• 2 tsp dried Mexican oregano
• 4 garlic cloves, minced
• 1/2 tsp ground cumin

Want recipe ideas using achiote paste?

It works beautifully in classics like tacos al pastor, chicken al pastor, Yucatan-style tostadas, or pan-seared achiote chicken. Use it wherever you want a warm color and gentle savory notes.

Achiote oil (Achiotina)

To make achiote oil, steep annatto seeds in hot cooking oil until the oil turns a deep red-orange. The infused oil is perfect for sautéing, for finishing dishes with color, or for adding to masa for colored tortillas and empanadas. Achiote oil is also responsible for the yellow-orange hue found in some chorizo recipes.

Storage and shelf life

• Achiote seeds and powder

Store seeds and ground annatto in airtight containers in a cool, dark, dry place. Properly stored, they can remain fresh for up to three years.

• Annatto (achiote) paste

Commercial paste often contains preservatives and will last longer in the refrigerator. Homemade achiote paste keeps for about two weeks when wrapped well and refrigerated. For longer storage, wrap tightly and freeze for up to a year.

• Achiote oil

Achiote oil is best used quickly: about one week at room temperature or up to four months when refrigerated. Keep it sealed in a bottle and store near the stove for convenient use, or refrigerate to extend shelf life.

Originally published Aug. 13, 2013; content updated Dec. 23, 2024.