achiote
Also known as: ground achiote, annatto
Seeds of the annatto tree, ground into a reddish-orange powder or paste, valued mainly for its red-orange color and mild, earthy, slightly peppery flavor -- used in Latin American and Caribbean cooking (as in achiote paste for al pastor). Sold as whole seed, ground powder, oil, or a seasoned paste; the forms aren't interchangeable measure-for-measure, since paste already carries added vinegar, salt, and other spices.
Buying guidance
Buy in a quantity you'll use within a year -- ground achiote fades fast, and a faded jar tastes mostly of dust rather than the earthy pepperiness the spice is prized for. The jar or packet should be dry, tightly sealed, and smell strongly aromatic when opened; a dusty smell instead of a sharp one means it's already past its useful life.
Substitutions
- Ground annatto -- the same spice under its other common name; use it straight across.
- Achiote paste, if a recipe calls for the powder -- adjust for the paste's added vinegar, salt, and spices, and start with less.
- Mild paprika, for color only -- reproduces the red-orange tint but not achiote's earthy flavor, so pair it with something else if flavor matters.
Tips & common mistakes
Achiote paste already contains salt, vinegar, garlic, and other seasonings, so swapping it in for plain ground achiote (or the reverse) changes more than the color -- it throws off the dish's salt and acid balance too. Paste is often sold as a firm block; crumble or dissolve it in a little liquid before mixing it in, rather than adding it whole, or it breaks into gritty streaks instead of blending smoothly.
Storage
Whole seeds hold their color and flavor far longer than ground powder or paste does. Achiote oil, made by steeping the seeds in oil, is still an oil and can turn rancid with time and light exposure, so keep it in a dark, cool spot rather than assuming it lasts as long as the dry seeds. Opened paste dries out and cracks if left uncovered, so wrap it tightly and refrigerate it.