{"product_id":"organic-annatto-ground-certified-usda-organic-ground-achiote-powder-for-seasoning-and-cooking","title":"Organic Annatto Powder — USDA Certified | Achiote, Rice Dishes \u0026 Latin Cooking","description":"\u003cp\u003e\n  \u003cstrong\u003eOrganic Annatto Powder\u003c\/strong\u003e — known as \u003cem\u003eachiote\u003c\/em\u003e in Mexican and Latin American cooking, \u003cem\u003eachuete\u003c\/em\u003e in the Caribbean, and \u003cem\u003eatsuete\u003c\/em\u003e in Filipino cuisine — is one of the most versatile and visually striking spices in the world. Ground from the brilliant red-orange seeds of \u003cem\u003eBixa orellana\u003c\/em\u003e, the lipstick tree, annatto powder is simultaneously a natural food coloring and a warm, earthy spice with a mildly peppery, slightly nutty, and subtly sweet flavor. It is the spice that makes cochinita pibil fire-orange, arroz con pollo golden, and cheddar cheese the color we all know. Sourced from certified organic farms in Guatemala and packed fresh in our McKinney, Texas facility. USDA Certified Organic, Kosher, Non-GMO, and gluten-free.\n\u003c\/p\u003e\n\n\u003c!-- ── CERT BADGES ── --\u003e\n\u003cp\u003e\n  \u003cstrong\u003e✓ USDA Certified Organic\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Kosher Certified\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Non-GMO\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Gluten-Free\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Sourced from Guatemala\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Natural Food Coloring\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\u003c!-- ── WHAT IS ANNATTO ── --\u003e\n\u003ch2\u003eWhat is annatto — and why is it so widely used?\u003c\/h2\u003e\n\u003cp\u003e\n  Annatto comes from the seeds of \u003cem\u003eBixa orellana\u003c\/em\u003e — a small tropical tree native to Central and South America, often called the \"lipstick tree\" because indigenous peoples historically used the seed paste as face and body paint. The seeds are coated in a bright red-orange pigment called bixin, which is fat-soluble and one of the most stable and vibrant natural colorants known. This makes annatto uniquely valuable: it colors food brilliantly without artificial dyes, and adds a gentle, warm flavor at the same time.\n\u003c\/p\u003e\n\u003cp\u003e\n  Annatto is far more widely used than most people realize. If you have eaten cheddar cheese, American cheese, smoked salmon, butter, or many commercial cheeses and processed foods, you have almost certainly eaten annatto — it is used as a natural colorant in hundreds of food products globally under the label \"annatto\" or \"E160b.\"\n\u003c\/p\u003e\n\n\u003c!-- ── NATURAL FOOD COLORING ── --\u003e\n\u003ch2\u003eAnnatto as a natural food coloring — the clean alternative to artificial dyes\u003c\/h2\u003e\n\u003cp\u003e\n  Annatto powder is the most practical, food-safe natural orange-yellow colorant available to home cooks and small food producers. Unlike synthetic dyes (FD\u0026amp;C Yellow #5, #6, Red #40), annatto is:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePlant-derived\u003c\/strong\u003e — from the seeds of a tropical tree, not a petroleum byproduct\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUSDA Certified Organic\u003c\/strong\u003e — no synthetic pesticides or chemicals in cultivation\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor-active\u003c\/strong\u003e — unlike pure food dyes, annatto adds a mild, warm flavor dimension alongside its color\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFat-soluble\u003c\/strong\u003e — dissolves in oil, butter, and fat-based preparations to create deep, even color throughout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use annatto as a natural food colorant:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAnnatto oil (achiote oil):\u003c\/strong\u003e Heat 1 cup neutral oil (vegetable, canola) with 2 tbsp annatto powder over low heat for 3–5 minutes until the oil turns a deep orange-red. Strain out the powder. This colored oil keeps refrigerated for 2–3 months and is used to cook rice, chicken, and vegetables for vibrant natural color.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNatural cheese coloring:\u003c\/strong\u003e Add ¼ tsp annatto powder to the milk when making homemade cheddar or colby cheese — it colors the curd naturally orange without any synthetic additives.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter and ghee:\u003c\/strong\u003e Whisk ⅛ tsp into softened butter for naturally golden compound butter — stunning on bread, steaks, and roasted vegetables.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRice coloring:\u003c\/strong\u003e Add ½ tsp to the cooking water for golden rice — a natural alternative to food dye or saffron in yellow rice recipes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e Add ¼ tsp to cake or muffin batter for a warm golden hue — particularly effective in banana bread, cornbread, and savory cheesy scones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── LATIN AMERICAN CUISINE ── --\u003e\n\u003ch2\u003eLatin American and Caribbean cooking — the heartland of achiote\u003c\/h2\u003e\n\u003cp\u003e\n  Annatto (achiote) is the defining spice of some of Latin America's most celebrated dishes. Here are the most important applications with quantities:\n\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMexican and Yucatecan cooking:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecado rojo (achiote paste):\u003c\/strong\u003e The foundational seasoning of Yucatecan cuisine. Combine 2 tbsp annatto powder + 1 tsp cumin + 1 tsp oregano + ½ tsp black pepper + ½ tsp cinnamon + ¼ tsp cloves + 4 garlic cloves + juice of 1 orange and 2 limes. Blend into a thick paste. This is the marinade for cochinita pibil, pollo pibil, and poc chuc.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCochinita pibil marinade (per 2 lbs pork):\u003c\/strong\u003e Rub the full recado rojo paste over pork shoulder or pork belly. Marinate minimum 4 hours (overnight preferred). Wrap in banana leaves and slow-cook at 325°F for 3–4 hours. The annatto turns the pork a brilliant orange-red and adds a distinctive earthy warmth.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEnchilada sauce:\u003c\/strong\u003e Add 1 tsp annatto powder to your enchilada sauce base alongside dried chili peppers — it deepens the color and adds body.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eCaribbean and Latin American rice dishes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArroz con pollo:\u003c\/strong\u003e Heat 2 tbsp annatto oil (see above) in a large pan. Cook chicken pieces until golden — the annatto oil colors the chicken a deep orange. Add rice and sauté 2 minutes before adding broth. The annatto-infused oil gives this dish its characteristic golden hue.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSpanish-style yellow rice:\u003c\/strong\u003e Add ½ tsp annatto powder directly to the cooking water or sofrito base for a vibrant golden rice without saffron. Add alongside garlic, onion, bell pepper, and cumin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSofrito base:\u003c\/strong\u003e Add 1 tsp annatto powder to your sofrito (tomato, onion, garlic, peppers, herbs) as it cooks — it deepens the color and adds an earthy base note to Puerto Rican, Dominican, and Cuban cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eFilipino cooking (atsuete):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKare-kare (oxtail peanut stew):\u003c\/strong\u003e Add 2 tsp annatto powder (atsuete powder) to the peanut sauce base for the characteristic deep orange color of this beloved Filipino dish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLechon sauce and adobo:\u003c\/strong\u003e Add ½–1 tsp to pork-based sauces for natural color and a warm, earthy undertone.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePalabok and pancit noodles:\u003c\/strong\u003e The orange sauce that defines pancit palabok gets its color from annatto — add 1 tbsp annatto oil to the sauce base.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── GROUND VS WHOLE SEEDS ── --\u003e\n\u003ch2\u003eAnnatto ground vs. whole annatto seeds — when to use which\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAnnatto ground powder\u003c\/strong\u003e (this product) — instant incorporation into dry rubs, marinades, spice pastes, batters, and baked goods. Dissolves directly into wet ingredients. No straining needed for most applications.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhole annatto seeds\u003c\/strong\u003e — infused into hot oil or liquid, then strained out before cooking. Produces a cleaner-colored, more refined annatto oil without powder sediment. Better for clear sauces and delicate applications where visible powder particles would be unwanted.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConversion:\u003c\/strong\u003e 1 tsp annatto powder = approximately 1½ tsp whole seeds for color intensity in infused oil applications.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWe also carry \u003ca href=\"\/products\/organic-annatto-seeds\"\u003eOrganic Annatto Seeds\u003c\/a\u003e (whole) for infused oil applications and traditional recado preparations.\u003c\/p\u003e\n\n\u003c!-- ── GUATEMALA ORIGIN ── --\u003e\n\u003ch2\u003eSourced from Guatemala — Central America's annatto heartland\u003c\/h2\u003e\n\u003cp\u003e\n  Guatemala and the broader Central American and Caribbean region are the original homeland of \u003cem\u003eBixa orellana\u003c\/em\u003e — the lipstick tree has grown in these tropical lowlands for thousands of years and was used by Maya and other indigenous peoples long before European contact. Guatemalan annatto is prized for its high bixin content — the pigment compound responsible for the vivid orange-red color — and for its balanced, warm, mildly earthy flavor that distinguishes quality achiote from bland commodity annatto.\n\u003c\/p\u003e\n\u003cp\u003e\n  Our annatto powder is sourced from USDA Certified Organic farms in Guatemala, hand-harvested at peak seed ripeness when bixin content is highest, then dried and finely ground to a consistent powder that delivers reliable, vibrant color in every application.\n\u003c\/p\u003e\n\n\u003c!-- ── WHY SPICY ORGANIC ── --\u003e\n\u003ch2\u003eWhy Spicy Organic annatto ground\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUSDA Certified Organic, every batch:\u003c\/strong\u003e Cert #0847519, Texas Department of Agriculture. Grown without synthetic pesticides or fertilizers — important for a product used both as a spice and a food colorant.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKosher and Non-GMO certified:\u003c\/strong\u003e Suitable for buyers with strict dietary certification requirements.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh bixin content:\u003c\/strong\u003e Sourced from Guatemala's premium annatto-growing regions where seeds have high natural pigment content — delivering more vibrant, consistent color per teaspoon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinely ground:\u003c\/strong\u003e Consistent powder dissolves smoothly into oils, marinades, and batters without gritty texture or uneven color distribution.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResealable stand-up pouch:\u003c\/strong\u003e Airtight seal preserves the vibrant color and flavor of the powder — annatto's pigments degrade with prolonged light and air exposure.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePacked fresh in McKinney, Texas:\u003c\/strong\u003e Shorter transit from packing to your kitchen than coast-warehoused competitors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── SIZES + CROSS-SELL ── --\u003e\n\u003ch2\u003eAvailable sizes and related products\u003c\/h2\u003e\n\u003cp\u003eChoose your size:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4 oz\u003c\/strong\u003e — ideal for occasional use or trying annatto powder for the first time\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8 oz\u003c\/strong\u003e — for regular Latin and Caribbean home cooks\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e16 oz\u003c\/strong\u003e — best value for heavy users, cheese makers, and batch cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso available:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/organic-annatto-seeds\"\u003eOrganic Annatto Seeds\u003c\/a\u003e (whole) — for infusing in oil and traditional recado preparations where strained annatto oil is preferred\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNeed bulk quantities for your food business, cheese operation, or restaurant? Visit our \u003ca href=\"\/pages\/wholesale-customers\"\u003ewholesale page\u003c\/a\u003e for 5 lb to 44 lb pricing.\u003c\/p\u003e\n\n\u003c!-- ── STORAGE ── --\u003e\n\u003ch2\u003eStorage and shelf life\u003c\/h2\u003e\n\u003cp\u003e\n  Store in a cool, dry place away from direct sunlight, heat, and moisture. Keep the resealable pouch tightly sealed — annatto's bixin pigments degrade with prolonged light and air exposure, fading the color from vibrant orange to pale tan. Properly stored, organic annatto ground retains peak color intensity and flavor for \u003cstrong\u003e2–3 years\u003c\/strong\u003e. The color of the powder is the freshness indicator — deep, vivid orange-red means fresh; pale or faded color means bixin has degraded.\n\u003c\/p\u003e\n\n\u003c!-- ── PRODUCT SPECS ── --\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBotanical name:\u003c\/strong\u003e Bixa orellana\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon names:\u003c\/strong\u003e Annatto, achiote (Spanish\/Mexican), achuete (Caribbean), atsuete (Filipino), urucum (Brazilian Portuguese)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guatemala\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Finely ground powder from dried annatto seeds\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Deep orange-red powder\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e Warm, mildly earthy, slightly peppery and nutty with a subtle sweetness\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePrimary pigment:\u003c\/strong\u003e Bixin (fat-soluble carotenoid) — natural orange-red colorant\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e USDA Organic (Cert #0847519), Kosher, Non-GMO, Gluten-Free\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Resealable stand-up pouch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable sizes:\u003c\/strong\u003e 4 oz, 8 oz, 16 oz\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifying body:\u003c\/strong\u003e Texas Department of Agriculture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePacked in:\u003c\/strong\u003e McKinney, Texas, USA\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 2–3 years, properly stored away from light\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── FAQ ── --\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is annatto powder used for?\u003c\/strong\u003e\u003cbr\u003e\nAnnatto powder (achiote) has two main uses: as a natural food colorant and as a culinary spice. As a colorant, it gives food a vivid orange-yellow color — it is what makes cheddar cheese orange, butter golden, and arroz con pollo vibrant. As a spice, it adds a warm, earthy, mildly peppery flavor to Latin American, Caribbean, and Filipino dishes. It is a fundamental ingredient in cochinita pibil, recado rojo, kare-kare, and sofrito.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does annatto powder taste like?\u003c\/strong\u003e\u003cbr\u003e\nAnnatto has a mild, warm flavor — slightly earthy, mildly peppery, with a hint of nuttiness and a subtle sweetness. It is not sharp or intensely spicy. In most dishes, its color contribution is more noticeable than its flavor contribution — but at higher concentrations (as in recado rojo), the earthy, warm flavor becomes pronounced and distinctive.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use annatto powder instead of saffron for yellow rice?\u003c\/strong\u003e\u003cbr\u003e\nYes — annatto is widely used as a more affordable alternative to saffron for yellow and orange rice. Add ½ tsp annatto powder to the cooking water or sofrito base for vibrant golden rice. The flavor is different (earthy and warm vs. saffron's floral honey notes) but the color effect is similar and the result is delicious in its own right.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I make annatto oil (achiote oil) from the powder?\u003c\/strong\u003e\u003cbr\u003e\nHeat 1 cup neutral oil with 2 tbsp annatto powder over low heat for 3–5 minutes until the oil turns a deep orange-red. Do not let it boil — low heat extracts the bixin without burning. Strain through a fine mesh strainer to remove the powder. The strained orange oil keeps refrigerated for 2–3 months and is used to cook rice, chicken, and vegetables for natural vivid color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between annatto ground and whole annatto seeds?\u003c\/strong\u003e\u003cbr\u003e\nGround annatto powder dissolves directly into wet ingredients — ideal for dry rubs, marinades, spice pastes, and batters. Whole annatto seeds are infused in hot oil or liquid and then strained out, producing a cleaner, clearer annatto oil without powder sediment. For most home cooking applications, ground powder is more convenient. For refined sauces and delicate preparations, whole seeds produce a more elegant result.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Spicy Organic annatto powder USDA certified organic and Kosher?\u003c\/strong\u003e\u003cbr\u003e\nYes. Our Organic Annatto Ground is USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. It is also Kosher certified and Non-GMO. Sourced from certified organic farms in Guatemala — gluten-free and 100% pure annatto powder with no additives or fillers.\u003c\/p\u003e","brand":"Spicy Organic","offers":[{"title":"4 OZ.","offer_id":46813851353277,"sku":"SO-ANTP-4OZ","price":10.98,"currency_code":"USD","in_stock":true},{"title":"8 OZ.","offer_id":46813851386045,"sku":"SO-ANTP-8OZ","price":13.98,"currency_code":"USD","in_stock":true},{"title":"16 OZ.","offer_id":46813851418813,"sku":"SO-ANTP-16OZ","price":20.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/8205\/5613\/files\/annattoground.jpg?v=1779405834","url":"https:\/\/bhhec.org\/products\/organic-annatto-ground-certified-usda-organic-ground-achiote-powder-for-seasoning-and-cooking","provider":"Black Hills Health Retreat","version":"1.0","type":"link"}