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Step 1
Achiote spice comes from seeds that look like small stones. Also called annatto seeds, they are harvested from the inedible, spiny fruit of a small tropical shrub nicknamed "the Lipstick tree." Grown mostly in Peru and Brazil, achiote is sold whole, ground or as a paste. It is also a common ingredient in Mexican, Jamaican, South American and Filipino cuisine.
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Step 2
In the Yucatan peninsula of Mexico, achiote seeds are ground together with chiles, garlic, bitter orange and other spices to make a rub for whole suckling pig. The pig is then wrapped in banana leaves and slowly cooked in a stone-lined pit.
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Step 3
In the Philippines, achiote is used in soups and stews, or as a meat marinade. Try adding it to your favorite recipes to give them a richer color!
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Step 4
Sometimes called "poor man's saffron," achiote can be substituted for saffron in dishes prized for their bright, yellow color like paella.
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Step 5
Look for achiote or annatto in Latin American markets or in the spice section of your gourmet food store.
