{"product_id":"organic-annatto-seeds-certified-usda-organic-achiote-seeds-spice-seasoning-for-rice-cheese-sauces-achiote-paste-recado-rojo-meats-poultry-and-fish","title":"Organic Annatto Seeds — USDA Certified | Achiote Paste, Rice \u0026 Recado Rojo","description":"\u003cp\u003e\n  \u003cstrong\u003eOrganic Annatto Seeds\u003c\/strong\u003e — whole, dried seeds of \u003cem\u003eBixa orellana\u003c\/em\u003e, the lipstick tree of Central America — are the traditional starting point for authentic achiote cooking. Where annatto powder offers instant convenience, whole seeds give you something different: a cleaner, more refined orange-red color when infused in oil, greater control over color intensity, a longer shelf life, and the authentic texture and aroma of seeds that have been central to Latin American, Caribbean, and Filipino cuisine for thousands of years. Sourced from certified organic farms in Guatemala. 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✓ Whole Seeds — Sourced from Guatemala\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Natural Orange Food Coloring\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\u003c!-- ── SEEDS VS GROUND ── --\u003e\n\u003ch2\u003eWhole annatto seeds vs. ground annatto powder — which to choose\u003c\/h2\u003e\n\u003cp\u003e\n  Both whole seeds and ground powder come from the same plant and deliver the same characteristic orange color and warm, earthy flavor. The differences are in technique, result quality, and shelf life:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhole annatto seeds\u003c\/strong\u003e (this product) are infused in hot oil or liquid, then strained out before cooking. The infused oil is clear, vibrant, and free of powder sediment — producing a more refined, evenly colored result in delicate sauces, rice dishes, and soups. Whole seeds also retain their volatile compounds longer — shelf life of 3–4 years vs. 2–3 years for ground powder. Traditional recipes from Mexico, the Caribbean, and the Philippines call specifically for whole seeds infused in oil.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAnnatto ground powder\u003c\/strong\u003e dissolves directly into wet ingredients — ideal for dry rubs, spice pastes, marinades, and batters where you want instant incorporation without straining. More convenient but produces slightly less refined color in liquid applications. See our \u003ca href=\"\/products\/organic-annatto-ground\"\u003eOrganic Annatto Ground\u003c\/a\u003e for that form.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhen to choose whole seeds:\u003c\/strong\u003e authentic recado rojo, annatto-infused oil for arroz con pollo and sofrito, traditional cochinita pibil, Filipino kare-kare and pancit palabok, and any application where a clean, strained, brilliantly colored oil or liquid is the goal.\u003c\/p\u003e\n\n\u003c!-- ── ANNATTO OIL INFUSION ── --\u003e\n\u003ch2\u003eMaking annatto oil — the foundational technique\u003c\/h2\u003e\n\u003cp\u003e\n  Annatto-infused oil (achiote oil) is the building block of Latin American, Caribbean, and Filipino cooking. Once you have a jar of it in your refrigerator, you can produce beautifully colored, warmly flavored dishes in seconds:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBasic annatto oil (makes 1 cup):\u003c\/strong\u003e Combine 1 cup neutral oil (vegetable, canola, or light olive oil) with 2 tbsp whole annatto seeds in a small saucepan. Heat over low-medium heat — you want the oil to reach approximately 250°F (120°C). The seeds will bubble gently and the oil will rapidly turn from clear to a deep, brilliant orange-red. Watch carefully — 3–5 minutes is typically sufficient. Do NOT let the oil smoke or the seeds turn dark brown — high heat destroys the bixin pigment and produces a bitter flavor. Remove from heat, strain immediately through a fine mesh strainer, discard seeds. The oil keeps refrigerated in a sealed jar for 2–3 months.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColor intensity control:\u003c\/strong\u003e Use more seeds (3 tbsp per cup) for a deeper, more vivid orange. Use fewer seeds (1 tbsp per cup) for a subtler golden hue. This control is the primary advantage of whole seeds over powder.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter-infused version:\u003c\/strong\u003e Replace oil with clarified butter (ghee) for a richer annatto butter. Use immediately or refrigerate up to 2 weeks. Excellent for finishing rice dishes, grilled corn, and roasted chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── RECADO ROJO ── --\u003e\n\u003ch2\u003eAuthentic recado rojo (achiote paste) from whole seeds\u003c\/h2\u003e\n\u003cp\u003e\n  Recado rojo is the master seasoning paste of Yucatecan cuisine — the marinade for cochinita pibil, pollo pibil, and poc chuc. Made from whole annatto seeds as the base:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTraditional recado rojo:\u003c\/strong\u003e Toast 3 tbsp whole annatto seeds in a dry skillet over medium heat for 2–3 minutes until fragrant (do not burn). Grind in a spice grinder to a fine powder. Combine ground annatto with: 1 tsp cumin (toasted and ground), 1 tsp dried oregano, ½ tsp black pepper, ½ tsp allspice, ¼ tsp cinnamon, ¼ tsp cloves (ground), 6 garlic cloves, juice of 2 oranges and 2 limes, and 1 tsp salt. Blend everything to a thick, smooth paste. This makes enough for 2–3 lbs of protein.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCochinita pibil (serves 6–8):\u003c\/strong\u003e Rub the full recado rojo paste over 2 lbs pork shoulder. Marinate overnight. Wrap tightly in banana leaves or foil. Slow-cook at 300°F for 3–4 hours until falling-apart tender. Serve with pickled red onions, habanero salsa, and warm tortillas. The annatto gives the pork its iconic deep orange-red color.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── LATIN CARIBBEAN USES ── --\u003e\n\u003ch2\u003eLatin American and Caribbean applications\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArroz con pollo:\u003c\/strong\u003e Heat 3 tbsp annatto oil in a large Dutch oven. Brown chicken pieces — the annatto oil creates an immediate vibrant color on the skin. Remove chicken, sauté onion, peppers, and garlic in the same oil. Add rice and toast 2 minutes. Return chicken, add broth, simmer until rice is tender. The annatto oil colors the entire dish a beautiful golden-orange throughout.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePuerto Rican sofrito base:\u003c\/strong\u003e Add 2 tbsp annatto oil to your sofrito (recaíto) as the cooking fat. The oil colors and flavors the sofrito base that seasons virtually every Puerto Rican rice, bean, and stewed dish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCuban black beans (frijoles negros):\u003c\/strong\u003e Add 1 tbsp annatto oil to the sofrito before adding beans — it gives the dish a warm, earthy undertone and deepens the color of the sauce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColombian sancocho:\u003c\/strong\u003e Add a small handful of seeds (approximately 1 tbsp) directly to the simmering broth early in cooking — strain before serving. The broth takes on a beautiful golden hue and a subtle earthy warmth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── FILIPINO USES ── --\u003e\n\u003ch2\u003eFilipino cooking — atsuete seeds\u003c\/h2\u003e\n\u003cp\u003e\n  In Filipino cuisine, annatto seeds are called \u003cem\u003eatsuete\u003c\/em\u003e or \u003cem\u003eachuete\u003c\/em\u003e and are an essential coloring and flavoring agent:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKare-kare (oxtail peanut stew):\u003c\/strong\u003e Infuse 2 tbsp atsuete seeds in ½ cup water or the stewing liquid over low heat for 5 minutes. Strain the deeply colored liquid directly into the peanut sauce. This is the authentic method for achieving kare-kare's characteristic orange color.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePancit palabok sauce:\u003c\/strong\u003e Infuse seeds in oil, strain, and use the oil as the base fat for the palabok sauce. The orange oil gives the shrimp-based sauce its visual identity.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLechon sauce:\u003c\/strong\u003e Add a small amount of atsuete oil to liver-based lechon sauce for color depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── GUATEMALA ORIGIN ── --\u003e\n\u003ch2\u003eSourced from Guatemala — the home of Bixa orellana\u003c\/h2\u003e\n\u003cp\u003e\n  \u003cem\u003eBixa orellana\u003c\/em\u003e is native to Central and South America and has been cultivated in Guatemala for thousands of years — used by the Maya for body paint, ceremonial purposes, and food coloring long before European contact. Guatemalan annatto is prized for its high bixin content — the fat-soluble pigment responsible for the seeds' vibrant color — and for the warm, balanced flavor that distinguishes quality achiote from bland commodity seeds.\n\u003c\/p\u003e\n\u003cp\u003e\n  Our seeds are sourced from USDA Certified Organic farms in Guatemala, hand-harvested at peak ripeness when bixin concentration is highest, carefully dried, and sealed in resealable pouches to protect the seeds' color and volatile aromatic compounds.\n\u003c\/p\u003e\n\n\u003c!-- ── WHY SPICY ORGANIC ── --\u003e\n\u003ch2\u003eWhy Spicy Organic annatto seeds\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. No synthetic pesticides or fertilizers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKosher and Non-GMO:\u003c\/strong\u003e Third-party certified — suitable for buyers with strict dietary requirements.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh bixin content:\u003c\/strong\u003e Guatemalan seeds from peak-harvest timing for maximum pigment intensity — more vibrant color per teaspoon than low-grade commodity annatto.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhole seeds — 3–4 year shelf life:\u003c\/strong\u003e Whole seeds retain their pigment and flavor compounds significantly longer than ground powder (2–3 years). Buy in larger quantities without worrying about freshness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVersatile form:\u003c\/strong\u003e Whole seeds can be infused in oil, ground into powder, added directly to broths, or used in traditional recado preparations — more flexible than powder alone.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResealable stand-up pouch:\u003c\/strong\u003e Airtight seal protects the seeds' bixin pigment from light and air degradation.\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003ePacked fresh in McKinney, Texas.\u003c\/strong\u003e\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 first-time buyers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8 oz\u003c\/strong\u003e — for regular Latin and Filipino home cooks\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e16 oz\u003c\/strong\u003e — best value for heavy users and batch annatto oil makers\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-ground\"\u003eOrganic Annatto Ground (Powder)\u003c\/a\u003e — for instant incorporation into dry rubs, marinades, spice pastes, and batters without straining\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNeed bulk quantities? 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. Whole annatto seeds retain their vibrant color and flavor for \u003cstrong\u003e3–4 years\u003c\/strong\u003e when properly stored — significantly longer than ground annatto powder. Light is the primary enemy of bixin pigment — prolonged exposure fades the seeds from deep red-orange to pale tan. Store away from windows and kitchen light sources. The color of the seeds is the best freshness indicator: deep, vivid red-orange means fresh and potent.\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 seeds, achiote (Spanish\/Mexican), achuete (Caribbean), atsuete (Filipino), urucum (Brazilian)\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 Whole dried seeds\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Deep red-orange\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e Warm, earthy, mildly peppery and nutty — released into oil or liquid during infusion\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePrimary pigment:\u003c\/strong\u003e Bixin (fat-soluble carotenoid)\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 3–4 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\u003eHow do I use whole annatto seeds — do I eat them directly?\u003c\/strong\u003e\u003cbr\u003e\nWhole annatto seeds are typically not eaten directly — they are too hard and the outer coating is what contains the bixin pigment and flavor. The most common method is infusing the seeds in hot oil for 3–5 minutes, then straining them out. The brilliantly colored oil is then used for cooking. Seeds can also be ground into powder (toast lightly first, then grind in a spice grinder) or added directly to broths and stews and strained before serving.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I make annatto oil from whole seeds?\u003c\/strong\u003e\u003cbr\u003e\nHeat 1 cup neutral oil with 2 tbsp whole annatto seeds over low-medium heat for 3–5 minutes until the oil turns deep orange-red. Do not let the oil smoke or seeds turn dark brown — excessive heat destroys the bixin pigment and creates bitterness. Strain immediately through a fine mesh strainer, discard seeds, and store the colored oil in a sealed jar in the refrigerator for up to 2–3 months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I grind whole annatto seeds into powder?\u003c\/strong\u003e\u003cbr\u003e\nYes. Lightly toast the seeds in a dry skillet for 2–3 minutes until fragrant, then grind in a spice grinder to a fine powder. Freshly ground annatto from whole seeds produces a more vibrant, aromatic powder than pre-ground commercial annatto powder. Use immediately for maximum potency.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between annatto seeds and annatto powder?\u003c\/strong\u003e\u003cbr\u003e\nWhole seeds are infused in oil or liquid and then strained out, producing a cleaner, more refined colored oil without powder sediment. Ground powder dissolves directly into wet ingredients for instant incorporation — more convenient but less refined in liquid applications. Whole seeds also have a longer shelf life (3–4 years vs. 2–3 years for powder). Both are available from Spicy Organic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy is my annatto oil not turning orange?\u003c\/strong\u003e\u003cbr\u003e\nThree possible reasons: the heat is too low (the oil needs to reach at least 200°F to extract bixin efficiently), the seeds are old and have lost their pigment (check that seeds are deep red-orange, not pale), or the oil has too high a water content. Use a neutral, dry oil, heat adequately (low-medium heat — you should see gentle bubbling around the seeds), and use fresh seeds. The color should develop within 2–3 minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre Spicy Organic annatto seeds USDA certified organic and Kosher?\u003c\/strong\u003e\u003cbr\u003e\nYes. Our Organic Annatto Seeds are USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Also Kosher certified and Non-GMO. Sourced from certified organic farms in Guatemala — gluten-free and 100% pure whole annatto seeds with no additives.\u003c\/p\u003e","brand":"Spicy Organic","offers":[{"title":"4 OZ.","offer_id":46813848567997,"sku":"SO-ANNT-4OZ","price":10.48,"currency_code":"USD","in_stock":true},{"title":"8 OZ.","offer_id":46813848600765,"sku":"SO-ANNT-8OZ","price":13.98,"currency_code":"USD","in_stock":true},{"title":"16 OZ.","offer_id":46813848633533,"sku":"SO-ANNT-16OZ","price":18.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/8205\/5613\/files\/achioteannattoseeds.jpg?v=1779405826","url":"https:\/\/bhhec.org\/products\/organic-annatto-seeds-certified-usda-organic-achiote-seeds-spice-seasoning-for-rice-cheese-sauces-achiote-paste-recado-rojo-meats-poultry-and-fish","provider":"Black Hills Health Retreat","version":"1.0","type":"link"}