Achiote

Achiote is commonly used in marinades, rubs, stews, rice dishes, and as a natural food coloring. It is particularly prevalent in Latin American, Caribbean, Filipino, and Southeast Asian cuisines.

A teaspoon (2.7 grams) of ground achiote contains approximately 7 calories.

Achiote provides a minimal amount of protein, with less than 0.1 grams per teaspoon.

There is a small amount of fat in achiote, with about 0.3 grams per teaspoon, mostly unsaturated.

Achiote contains about 1 gram of carbohydrates per teaspoon.

Achiote seeds are a source of vitamin A and can provide small amounts of vitamin C.

The seeds contain minerals such as calcium and iron, albeit in trace amounts.

Achiote is known for its antioxidant properties, mainly due to the presence of norbixin, which is responsible for its distinctive color. It may also have anti-inflammatory and antimicrobial effects, contributing to overall health and wellness.

While achiote is generally considered safe, excessive consumption or topical application might cause mild irritation in some individuals. Those with food allergies should consume achiote with caution.

Achiote is a staple in recipes such as Cochinita Pibil, a Yucatan-style slow-roasted pork, and in the Filipino dish Kaldareta. It is also used to color cheeses, such as Cheddar and Mimolette, and butter.

The seeds can be ground into powder, infused in oil, or simmered in liquid to release their color and flavor. Achiote paste, made from ground seeds and other spices, is often dissolved in vinegar or citrus juice before use.

Achiote pairs well with meats like pork and chicken, grains such as rice, and is often complemented by citrus flavors, cumin, garlic, and oregano.

Achiote is a versatile and vibrant ingredient that adds a unique flavor and color to a wide array of dishes. Its rich history and nutritional profile make it a valued addition to kitchens around the world. Whether used in traditional recipes or as a creative culinary twist, achiote is sure to make an impression on any palate.