Badia Annatto Whole, 22 oz

Annatto whole seeds — the small, brick-red seeds from the achiote tree that give Latin and Caribbean cooking its signature golden-orange color and subtle earthy, peppery note. This 22 oz size is built for kitchens that cook with achiote constantly, whether you're infusing oil for cochinita pibil or coloring sofrito by the gallon.

Common Uses

Steep in warm oil or lard to make achiote oil for Puerto Rican arroz con gandules, Cuban-style yellow rice, and pasteles. Grind with garlic, citrus, and oregano into the recado rojo paste that defines Yucatecan cochinita pibil and pollo pibil. Simmer into Filipino kare-kare or chicken adobo for color and depth.

Cuisine Context

Annatto is non-negotiable in Yucatecan and Puerto Rican kitchens, where it stands in for saffron's color without the price. Across the Caribbean, it's how abuelas built color into rice, stews, and roasted meats long before bottled food coloring existed.

Pro Tip

Heat seeds in neutral oil over low heat for 3–4 minutes until the oil turns deep orange, then strain. The seeds themselves stay hard — discard them and use the infused oil as your cooking base.

Ships from Doral, FL.