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From Cool Chile HQ (W3)
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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.
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.
Made in a factory that handles nuts and sesame
Cool Chile Achiote paste is made in our London factory to our own recipe using NO PRESERVATIVES! We use annatto (achiote) seeds imported from the Yucatan for a rich, earthy flavour and bright red colour.Dilute the paste with a little lime and orange juice to marinate pork, fish or chicken for pibil dishes. It is also used as a base for other marinades when you want to impart a bright red colour, such as Al Pastor marinade.
Made of basalt stone, this Mexican version of a pestle and mortar has a rough surface ideal for grinding up chillies. The grinding of a molcajete is preferable to the cutting action of a blender as it releases all the essential oils. A must-have for making the best salsa – and it doubles as a serving dish, too. (Size: diameter approximately 17-18cm.)