Organic Annatto Seeds- Certified USDA Organic- Achiote Seeds Spice Seasoning for Rice, Cheese, Sauces, Achiote Paste, Recado Rojo, Meats, Poultry and Fish

Organic Annatto Seeds — whole, dried seeds of Bixa orellana, 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.

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

Whole annatto seeds vs. ground annatto powder — which to choose

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:

• Whole annatto seeds (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.
• Annatto ground powder 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 Organic Annatto Ground for that form.

When to choose whole seeds: 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.

Making annatto oil — the foundational technique

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:

• Basic annatto oil (makes 1 cup): 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.
• Color intensity control: 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.
• Butter-infused version: 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.

Authentic recado rojo (achiote paste) from whole seeds

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:

• Traditional recado rojo: 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.
• Cochinita pibil (serves 6–8): 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.

Latin American and Caribbean applications

• Arroz con pollo: 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.
• Puerto Rican sofrito base: 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.
• Cuban black beans (frijoles negros): 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.
• Colombian sancocho: 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.

Filipino cooking — atsuete seeds

In Filipino cuisine, annatto seeds are called atsuete or achuete and are an essential coloring and flavoring agent:

• Kare-kare (oxtail peanut stew): 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.
• Pancit palabok sauce: 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.
• Lechon sauce: Add a small amount of atsuete oil to liver-based lechon sauce for color depth.

Sourced from Guatemala — the home of Bixa orellana

Bixa orellana 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.

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.

Why Spicy Organic annatto seeds

• USDA Certified Organic, every batch: Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.
• Kosher and Non-GMO: Third-party certified — suitable for buyers with strict dietary requirements.
• High bixin content: Guatemalan seeds from peak-harvest timing for maximum pigment intensity — more vibrant color per teaspoon than low-grade commodity annatto.
• Whole seeds — 3–4 year shelf life: Whole seeds retain their pigment and flavor compounds significantly longer than ground powder (2–3 years). Buy in larger quantities without worrying about freshness.
• Versatile form: 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.
• Resealable stand-up pouch: Airtight seal protects the seeds' bixin pigment from light and air degradation.
• Packed fresh in McKinney, Texas.

Available sizes and related products

Choose your size:

• 4 oz — ideal for occasional use or first-time buyers
• 8 oz — for regular Latin and Filipino home cooks
• 16 oz — best value for heavy users and batch annatto oil makers

Also available:

• Organic Annatto Ground (Powder) — for instant incorporation into dry rubs, marinades, spice pastes, and batters without straining

Need bulk quantities? 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. Whole annatto seeds retain their vibrant color and flavor for 3–4 years 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.

Product details

• Botanical name: Bixa orellana
• Common names: Annatto seeds, achiote (Spanish/Mexican), achuete (Caribbean), atsuete (Filipino), urucum (Brazilian)
• Origin: Guatemala
• Form: Whole dried seeds
• Color: Deep red-orange
• Flavor profile: Warm, earthy, mildly peppery and nutty — released into oil or liquid during infusion
• Primary pigment: Bixin (fat-soluble carotenoid)
• 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: 3–4 years, properly stored away from light

Frequently asked questions

How do I use whole annatto seeds — do I eat them directly?
Whole 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.

How do I make annatto oil from whole seeds?
Heat 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.

Can I grind whole annatto seeds into powder?
Yes. 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.

What is the difference between annatto seeds and annatto powder?
Whole 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.

Why is my annatto oil not turning orange?
Three 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.

Are Spicy Organic annatto seeds USDA certified organic and Kosher?
Yes. 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.