Spice

Paste

Annatto paste (achiote paste) blends ground seeds with garlic, oregano, cumin, vinegar or citrus, and sometimes bitter orange—especially Yucatecan recado rojo for cochinita pibil. It is brick-red, thick, and more seasoned than plain seed or oil alone. Rub on pork, chicken, or fish; thin with juice for marinades; bloom in fat for stews. Salt level varies by brand—taste before adding more. Keeps refrigerated once opened; oil may separate and should be stirred back in.

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Quantity

Unit

Kg Liters Whole

Note

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Achiote Paste

Recado Rojo

Characteristics

Preparations

Bloomed In FatMarinadeRubThinned

Traits

ColouredConcentratedEarthyGarlicky AromaticMarinade BaseRed-OrangeSeasoned PasteSpiced

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 377

Amount per 100 g

Total Fat 5 g
Saturated Fat 1.25 g
Trans Fat 0 g
Monounsaturated Fat 1.5 g
Polyunsaturated Fat 2.25 g
Cholesterol 0 mg
Sodium 41.2 mg
Salt 0.1 g
Total Carbohydrate 75 g
Dietary Fibre 26.1 g
Total Sugars 4.96 g
Complex / starch 14.2 g
Protein 8 g
Water 8 g

Detailed nutrients

Energy 377 kcal
Water 8 g
Carbohydrates 75 g
- Sugars 4.96 g
- Starch 14.2 g
- Fibre 26.1 g
Protein 8 g
Fat 5 g
- Saturated Fat 1.25 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
  - Omega-3 0.34 g
Vitamins 90.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.97 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 37.9 µg
- Vitamin C 2 mg
- Vitamin E 1.86 mg
- Vitamin K 27.6 µg
Minerals 339 mg
- Major Minerals 337 mg
  - Calcium 33 mg
  - Sodium 41.2 mg
  - Potassium 263 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.97 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.29 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 37.9 · vitamin-e: 1.86 · vitamin-k: 27.6 ·

Minerals

Sodium: 41.17 · Potassium: 263 · Calcium: 33 · Iron: 1.5 ·

Paste of Annatto: composition reflects this culinary part relative to the whole ingredient.

History

1500MX

Yucatecan and broader Mesoamerican recados fixed ground annatto into seasoned pastes for pit and oven meats.

1900MX

Commercial achiote paste blocks made recado rojo a portable pantry staple.

1980

Export pastes spread cochinita-style marinades to global Mexican restaurants.