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Homemade Achiote Paste

Name: Homemade Achiote Paste
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 cdta Cumin; 0.5 cdta Mexican cinnamon; 1 cdta Salt; 0.5 cdta Black pepper; 50 g Annatto seeds; 1 cdta Oregano; 3 cdas White wine vinegar; 3 cloves Garlic; 3 Cloves; 2 cdas Sour orange juice

15 min (10 prep + 5 cook) Easy 8 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Homemade achiote paste, the essential base of Yucatecan cooking.

About this recipe

Homemade achiote paste made with ground annatto seeds, cumin, black pepper, Yucatecan oregano, cloves, cinnamon, garlic, white wine vinegar and sour orange juice. The essential base for cochinita pibil, tikin xic and many other iconic Yucatecan dishes.

History & Origin

Achiote is perhaps the most characteristic and distinctive spice of Yucatecan cuisine, and its use in Mesoamerica predates Spanish colonisation by many centuries. The seeds of the Bixa orellana tree — native to the tropical regions of the Americas — have been used by the Maya for millennia, not only as a natural food colourant, but also as a body pigment, cosmetic, and traditional medicine. The Maya called this plant 'ki'ixkil' and considered it sacred: the deep red colour of achiote symbolised blood and life. When the Spanish arrived in Yucatan in the 16th century, they were fascinated by the brilliant red colour that achiote lent to Maya preparations. They soon began incorporating it into their own recipes, and from this exchange was born the fusion we now know as Yucatecan cuisine: an extraordinary combination of original Maya techniques and flavours with the ingredients brought by the Europeans, such as vinegar, cumin, and other spices. Achiote paste is the heart of cochinita pibil, the most famous dish of the region, where pork is marinated in this paste before being cooked wrapped in banana leaves and buried in an earth oven (the pib). It is also fundamental to tikin xic (achiote-marinated grilled fish), achiote chicken, panuchos, salbutes, and many other regional preparations. Commercial achiote pastes are widely available (the La Anita brand is very popular in Mexico), but the homemade version, made with fresh annatto seeds, freshly ground spices, and the citrusy tang of sour orange — a key ingredient in Yucatecan cooking — has an incomparably more intense, fragrant, and authentic flavour. This recipe follows the Yucatecan tradition of preparing achiote with the precise blend of spices that balances the earthy flavour of annatto with warm spice notes and the acidity of citrus.

Estimated cost

£2.70

Total cost

£0.34

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

0.8g

Protein

3.5g

Carbohydrates

1.2g

Fat

0.8g

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Heat a small frying pan over medium heat and toast the annatto seeds for 1-2 minutes, stirring constantly, until they release their aroma and begin to pop lightly. This step activates the essential oils and intensifies the flavour. Leave to cool for 2 minutes before grinding.
💡 Do not step away from the hob: annatto seeds burn quickly. As soon as they start to pop, remove from the heat.
2
Grind the toasted annatto seeds in an electric spice grinder, blender jug, or pestle and mortar until you have a fine powder. Annatto seeds are very hard, so some power is needed. If using a blender, you may need to grind in batches.
💡 If the seeds are too hard for your grinder, soak them in hot water for 15 minutes before toasting. Annatto seeds stain a deep red: take care with clothing and porous surfaces.
3
In the same mortar or grinder, add the cumin, black pepper, oregano, cloves, and cinnamon. Grind everything together until you have a very fine spice powder. Combine with the annatto powder.
💡 For a more aromatic paste, toast the whole spices for 30 seconds in the dry pan before grinding.
4
In a food processor or powerful blender, combine the ground spice mixture with the garlic cloves, white wine vinegar, and sour orange juice. Blend on high speed for 1-2 minutes until you have a smooth, homogeneous paste. Add salt to taste.
💡 If the paste is too thick, add a little more vinegar or sour orange juice, one tablespoon at a time. The ideal consistency is similar to a curry paste: spreadable but not liquid.
5
Taste and adjust the seasoning: it should be intense, slightly acidic, and very aromatic. Transfer the paste to a glass jar with a tight-fitting lid. It will keep in the refrigerator for up to 4 weeks, or in the freezer for up to 6 months. To use, apply directly to meats, fish, or poultry as a marinade, thinning with more sour orange juice or vinegar as needed.
💡 This recipe is equivalent to approximately 2 commercial tablets of achiote paste. For traditional cochinita pibil, use 80-100 g of paste (the whole recipe) per kilogram of pork.