What achiote means
Achiote is the name for the small, hard, red seeds of the annatto tree, which grows in tropical parts of the Americas, and for the seasoning pastes made from them. The seeds have a mild, earthy, slightly peppery flavour, but they are best known for their strong orange-red colour. In Mexico, especially the Yucatán, achiote is ground with spices, garlic and the juice of bitter oranges or vinegar to make achiote paste, also called recado rojo.
This paste is the key flavouring in cochinita pibil, pork marinated and slow cooked in banana leaves. Achiote is also widely used in Caribbean, Central and South American and Filipino cooking, where it is called achuete. The seeds are very hard, so they are usually ground finely, soaked, or warmed in oil or lard to draw out their colour, after which the seeds are strained away and the coloured oil is used for rice, stews and frying.
Ready-made achiote paste is sold in blocks and is the easiest way to use it at home. Under the name annatto, the same seeds are used as a natural colouring for some orange cheeses, butter and snacks. Achiote stains hands, boards and fabric easily.