Whole Achiote Seeds

• Whole achiote seeds are best for making infused cooking oils. Gently warm the seeds in the oil to release their pigment, and then strain them out before using the oil. The more seeds you use, the darker the oil will be. A drizzle of achiote oil can serve as a colorful garnish for light soups. You can also cook with achiote oil when you make rice dishes, curries or sauteed items such as shrimp or vegetables. For a colorful baked dessert, use achiote oil to replace some of the fat in the recipe.

Achiote Pastes and Powders

• Because whole achiote seeds are hard to pulverize, it’s worth purchasing pre-ground achiote paste or dry powder for making your own spice rubs, or for stirring into sauces. To use achiote paste or powder as a spice rub, mix it with flavorful herbs and spices and rub it directly onto a protein -- such as fish, chicken, pork or tofu -- before cooking. Achiote paste is essential to pibil, a Mexican dish of chicken or pork that is marinated in achiote and cooked in banana leaves.