Annatto (achiote)

achiote; atsuete (Filipino)

Flavor and role: Seeds of the annatto tree; their flavour is only a subtle earthiness and peppery note, and they are mainly used for their orange-red colour. Infused in oil or used as a paste (recado).
Typical dishes and uses: Cochinita pibil, tacos al pastor, Filipino kare-kare and pancit, colouring Cheddar cheese.
Substitutes: For colour only, use 1 tsp paprika + ¼ tsp turmeric.
Storage: Seeds: 2-3 years airtight in a cool place. Annatto oil: 1 month in the fridge. Achiote paste: 6 months in the fridge once opened.
Main countries: Mexico · Philippines · Peru
Used in this book: Arroz con Gandules Colombian Arroz con Pollo Asopao de Pollo Bún Bò Huế (Spicy Hue Beef Noodle Soup)Kare-Kare Puerto Rican Pastelón Al Pastor Chaufa with Charred Pineapple (Peruvian-Chinese × Mexican)Holiday Arroz con Gandules with Banana Leaf and Crispy Pegao Gandules Sofrito Risotto with Chorizo and Parmesan (Puerto Rican × Italian)Sweet Plantain Canoas with Gandules Rice and Melted Cheese Beer-Braised Arroz con Pollo with Crisp-Skinned Thighs Arroz con Pollo Stuffed Peppers with Melted Cheese Homemade-Broth Asopao with Recaíto Asopao Cheese-Stuffed Peppers Bandeja Paisa de Lujo with Carne en Polvo and Meaty Chicharrón Bún Bò Huế Đặc Biệt with Oxtail and Homemade Chả Huế Bún Bò Huế Birria Tacos Oxtail Kare-Kare with Hand-Roasted Peanut Sauce and Homemade Ginisang Bagoong Kare-Kare Beef Udon with Shrimp-Paste Chili Oil (Filipino × Japanese)Kare-Kare Beef Puff Turnovers with Bagoong Mayo Pastelón with Alcaparrado Picadillo and Cheddar Custard Pastelón Melt Toast Sancocho Trifásico (Beef, Pork and Chicken) with Hogao Tacos al Pastor

Updated 2026-10-10