Organic Annatto Ground - Certified USDA Organic - Ground Achiote Powder for Seasoning and Cooking

Organic Annatto Powder — known as achiote in Mexican and Latin American cooking, achuete in the Caribbean, and atsuete in Filipino cuisine — is one of the most versatile and visually striking spices in the world. Ground from the brilliant red-orange seeds of Bixa orellana, 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.

✓ USDA Certified Organic  |  ✓ Kosher Certified  |  ✓ Non-GMO  |  ✓ Gluten-Free  |  ✓ Sourced from Guatemala  |  ✓ Natural Food Coloring

What is annatto — and why is it so widely used?

Annatto comes from the seeds of Bixa orellana — 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.

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."

Annatto as a natural food coloring — the clean alternative to artificial dyes

Annatto powder is the most practical, food-safe natural orange-yellow colorant available to home cooks and small food producers. Unlike synthetic dyes (FD&C Yellow #5, #6, Red #40), annatto is:

• Plant-derived — from the seeds of a tropical tree, not a petroleum byproduct
• USDA Certified Organic — no synthetic pesticides or chemicals in cultivation
• Flavor-active — unlike pure food dyes, annatto adds a mild, warm flavor dimension alongside its color
• Fat-soluble — dissolves in oil, butter, and fat-based preparations to create deep, even color throughout

How to use annatto as a natural food colorant:

• Annatto oil (achiote oil): 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.
• Natural cheese coloring: 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.
• Butter and ghee: Whisk ⅛ tsp into softened butter for naturally golden compound butter — stunning on bread, steaks, and roasted vegetables.
• Rice coloring: Add ½ tsp to the cooking water for golden rice — a natural alternative to food dye or saffron in yellow rice recipes.
• Baking: Add ¼ tsp to cake or muffin batter for a warm golden hue — particularly effective in banana bread, cornbread, and savory cheesy scones.

Latin American and Caribbean cooking — the heartland of achiote

Annatto (achiote) is the defining spice of some of Latin America's most celebrated dishes. Here are the most important applications with quantities:

Mexican and Yucatecan cooking:

• Recado rojo (achiote paste): 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.
• Cochinita pibil marinade (per 2 lbs pork): 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.
• Enchilada sauce: Add 1 tsp annatto powder to your enchilada sauce base alongside dried chili peppers — it deepens the color and adds body.

Caribbean and Latin American rice dishes:

• Arroz con pollo: 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.
• Spanish-style yellow rice: 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.
• Sofrito base: 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.

Filipino cooking (atsuete):

• Kare-kare (oxtail peanut stew): Add 2 tsp annatto powder (atsuete powder) to the peanut sauce base for the characteristic deep orange color of this beloved Filipino dish.
• Lechon sauce and adobo: Add ½–1 tsp to pork-based sauces for natural color and a warm, earthy undertone.
• Palabok and pancit noodles: The orange sauce that defines pancit palabok gets its color from annatto — add 1 tbsp annatto oil to the sauce base.

Annatto ground vs. whole annatto seeds — when to use which

• Annatto ground powder (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.
• Whole annatto seeds — 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.
• Conversion: 1 tsp annatto powder = approximately 1½ tsp whole seeds for color intensity in infused oil applications.

We also carry Organic Annatto Seeds (whole) for infused oil applications and traditional recado preparations.

Sourced from Guatemala — Central America's annatto heartland

Guatemala and the broader Central American and Caribbean region are the original homeland of Bixa orellana — 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.

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.

Why Spicy Organic annatto ground

• USDA Certified Organic, every batch: 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.
• Kosher and Non-GMO certified: Suitable for buyers with strict dietary certification requirements.
• High bixin content: Sourced from Guatemala's premium annatto-growing regions where seeds have high natural pigment content — delivering more vibrant, consistent color per teaspoon.
• Finely ground: Consistent powder dissolves smoothly into oils, marinades, and batters without gritty texture or uneven color distribution.
• Resealable stand-up pouch: Airtight seal preserves the vibrant color and flavor of the powder — annatto's pigments degrade with prolonged light and air exposure.
• Packed fresh in McKinney, Texas: Shorter transit from packing to your kitchen than coast-warehoused competitors.

Available sizes and related products

Choose your size:

• 4 oz — ideal for occasional use or trying annatto powder for the first time
• 8 oz — for regular Latin and Caribbean home cooks
• 16 oz — best value for heavy users, cheese makers, and batch cooking

Also available:

• Organic Annatto Seeds (whole) — for infusing in oil and traditional recado preparations where strained annatto oil is preferred

Need bulk quantities for your food business, cheese operation, or restaurant? Visit our wholesale page for 5 lb to 44 lb pricing.

Storage and shelf life

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 2–3 years. The color of the powder is the freshness indicator — deep, vivid orange-red means fresh; pale or faded color means bixin has degraded.

Product details

• Botanical name: Bixa orellana
• Common names: Annatto, achiote (Spanish/Mexican), achuete (Caribbean), atsuete (Filipino), urucum (Brazilian Portuguese)
• Origin: Guatemala
• Form: Finely ground powder from dried annatto seeds
• Color: Deep orange-red powder
• Flavor profile: Warm, mildly earthy, slightly peppery and nutty with a subtle sweetness
• Primary pigment: Bixin (fat-soluble carotenoid) — natural orange-red colorant
• Certifications: USDA Organic (Cert #0847519), Kosher, Non-GMO, Gluten-Free
• Packaging: Resealable stand-up pouch
• Available sizes: 4 oz, 8 oz, 16 oz
• Certifying body: Texas Department of Agriculture
• Packed in: McKinney, Texas, USA
• Shelf life: 2–3 years, properly stored away from light

Frequently asked questions

What is annatto powder used for?
Annatto 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.

What does annatto powder taste like?
Annatto 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.

Can I use annatto powder instead of saffron for yellow rice?
Yes — 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.

How do I make annatto oil (achiote oil) from the powder?
Heat 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.

What is the difference between annatto ground and whole annatto seeds?
Ground 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.

Is Spicy Organic annatto powder USDA certified organic and Kosher?
Yes. 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.