Achiote, made from the seeds of the Bixa orellana tree, is one of Central America's oldest and most essential spices. Native to the region and traditionally cultivated by Maya communities, this vivid red-orange paste is prized for its earthy flavor and natural coloring power. Mild in taste but rich in history, achiote brings depth and warmth to countless Latin American dishes.
Our achiote is grown locally in northern Guatemala, where the trees thrive in the lowland heat and fertile soils near our village. The seeds are harvested fresh, sun-dried just enough to lock in their color and aroma, then ground in small batches. This gentle process yields a paste-like texture—dense and vibrant—thanks to the seed’s natural oils and pigments. No moisture or additives, just pure freshly ground achiote in its most flavorful form.
Used in recados (spice pastes), adobo marinades, and regional dishes like cochinita pibil and pollo en achiote, this paste imparts a golden hue and gentle aroma to meats, stews, and rice. It’s also perfect for making achiote oil, a staple base for cooking in Guatemalan and Yucatecan kitchens.
Beyond the kitchen, achiote has long been used as a natural dye, body paint, and traditional remedy—treasured for its antioxidant content and soothing properties.
Naturally vibrant. Culturally rooted. Ground close to home.
