UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
We deliver across Europe, check for prices
Brilliant red seeds with an earthy, woody flavor and vibrant colour.
Harvested from the annatto tree, achiote seeds (‘poor man’s saffron’) are often ground into a paste which is a key ingredient in pork pibil, a traditional recipe from the Yucatán in south-eastern México.
All products in the lever tins are 100% recyclable in household bins.
Please note, due to current restrictions, this product cannot be shipped to the following countries:
For yellow rice, add a teaspoon of Achiote Seeds to a little oil and gently fry until it turns orange. Remove seeds, then fry onions and garlic before adding rice and water and cooking as per the rice packet instructions.
Grind soaked seeds with garlic, vinegar, Mexican oregano and salt to make a paste. Loosen with orange and lime juice and use to marinate meat or fish. Warning! Stains everything red.
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts and sesame
The blender is the modern tool used to make salsas, it chops quickly and evenly with just a push of a button. But the ancestral way to make salsa is in a molcajete - a bowl on legs cut out from volcanic stone with a volcanic hand tool to grind vegetables and fruits into delicious salsas. Molcajetes make the best salsas molcajeteadas and guacamoles. This is because the rough surface of the volcanic stone shreds the flesh and skin of tomatoes, tomatillos, onions, herbs and chiles. This grinding action, rather than a chopping action, is what releases the essential oils of ripe vegetables and fruits and make salsas 'sing' with deep flavour. When you receive your molcajete you will need to season it, the volcanic stone needs breaking in and smoothing out. This is done with dry uncooked rice. Place a small portion in your new molcajete and grind until you have powder, you will see little flecks of stone in there too. Dump it out and start again, do it until you see no more little flecks of stone, then wash, dry and store until you are ready to make the best salsa ever!We don't recommend a new molcajete for grinding spices unless it has been well seasoned, even then you will need to grind a lot at any one time. Molcajetes have very rough surfaces which are perfect for what it is intended for, grinding vegetables into salsas.Size: external diameter approx 19cm, internal diameter approx 15cm, height 10cm