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Substitute for annatto seed?

JonParker Nov 5, 2012 05:12 PM

I have some,short ribs that I plan to turn into birria tacos. But my recipe calls for achiote paste, which I couldn't find at my Latin market. The one ingredient in achiote paste that keeps me from making my own is the annatto seeds.

Is there anything with a similar flavor profile that I can use? I've never had it, so I have no idea what I'm looking for.

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  1. c
    Chowrin Nov 5, 2012 05:18 PM

    for the color you want turmeric, preferably penzey's crazy yellow stuff.

    2 Replies
    1. re: Chowrin
      r
      rasputina Nov 6, 2012 06:37 AM

      turmeric does not turn things the red orange color that annatto does.

      1. re: rasputina
        c
        Chowrin Nov 7, 2012 07:50 PM

        mm... you're right, that's more like paprika. or maybe mix the two?

    2. s
      smtucker Nov 5, 2012 05:18 PM

      I can't think of anything that it matches. Perhaps a cross between saffron and paprika? I did notice that Penzey's is now carrying achiote seeds if you have one near you.

      1. paulj Nov 5, 2012 05:27 PM

        What you probably want comes in small plastic wrapped cubes.
        http://store.gourmetsleuth.com/achiote-paste-2pk-P243.aspx?gclid=CJ3MqP-VubMCFUdxQgod1isAuw

        The seeds are also easy to find in Latin markets, but they are hard to grind. More often they are gently fried in some oil, and fished out. In the process they lend their color to the oil. Thus, most often they are used for color, not flavor. This Yucatan style of dish is the exception, in which enough achiote (also called annatto) is used to lend a mild earthy taste.

        seeds; http://store.gourmetsleuth.com/achiote-seed-25oz-P245.aspx

        Goya makes Sazon seasoning packets with annatto
        http://www.thelatinproducts.com/goya-...
        Again, it's mainly there for color.

        1 Reply
        1. re: paulj
          Veggo Nov 6, 2012 07:08 AM

          Achiote is common in many dishes in the Yucatan, where I have lived off-and-on for many years. Annatto seeds are native there, I usually crush them with a heavy spoon. They definitely impart a rusty color, and in sufficient quantity they add a distinctive and unique flavor to pork, fish or chicken dishes. Every ingredient in Yucatec cooking serves a flavor purpose, nothing is there for "pretty".

          As to the OP's question about a substitute, which would be for color only as the taste of achiote is unique, a mild, unsmoked paprika would be the closest.

        2. paulj Nov 5, 2012 05:52 PM

          This recipe of Jalisco style Birria
          http://allrecipes.com.mx/receta/1934/birria-de-ameca--jalisco.aspx
          does not use achiote

          http://mexicanfood.about.com/od/delic...

          1. JonParker Nov 5, 2012 05:56 PM

            It's got three kinds of chiles, so I doubt it's for color.

            9 Replies
            1. re: JonParker
              paulj Nov 5, 2012 06:00 PM

              How much paste? What region of Mexico?

              1. re: paulj
                JonParker Nov 5, 2012 06:40 PM

                One tbsp. It's from Yucatan, I think. That recipe you linked above looks very similar to the recipe I'm using. I may just skip the achiote, and add a bit of allspice, extra cumin and coriander. Thanks, you've been a big help.

                1. re: JonParker
                  paulj Nov 5, 2012 07:27 PM

                  http://www.mexicoinmykitchen.com/2009...
                  Conchita pibil is the Yucatan recipe that uses a significant amount of achiote paste.
                  1 cup of it is used in a paste that coats 3 lb of pork, which is then steamed in a banana leaf.

                  1. re: paulj
                    JonParker Nov 5, 2012 08:09 PM

                    That looks delicious. If I find the achiote paste (and I will) I'm definitely making that.

                    1. re: JonParker
                      j
                      jjjrfoodie Nov 6, 2012 06:03 AM

                      Jon, I make cochinita pibil all the time.

                      It's not a tough dish to make and if no bannana leaves, i just use foil and a dutch oven.

                      The achiote is key.

                      i find it locally in the little squares for paste but have also made my own by grinding whole annato seeds (Goya brand).

                      I have yet to find a substitute for either. It's not exactly a std. profile flavor that can be subbed by a different spice.

                      If doing pibil's (cochanita or pollo), I suggest you also make the sweet red pickeld refridgerator onions that go on top. Sublime but yummy.

                      Food and Wine Magazine in Oct 2012 had a nice red pickled onion recipe that is available on line.

                      1. re: jjjrfoodie
                        JonParker Nov 7, 2012 03:30 PM

                        The recipe I used the pickled red onions, and they were delicious: in fact I've been thinking up other uses for them. The tacos were fantastic too. This is definitely going in my regular recipe rotation.

                        1. re: JonParker
                          paulj Nov 7, 2012 04:04 PM

                          Cebollas encurtidas are one of the most common condiments in Ecuadorian cooking
                          http://www.whats4eats.com/pickles/cebollas-encurtidas-recipe

                          http://laylita.com/recipes/2008/03/10...

                          1. re: paulj
                            Veggo Nov 7, 2012 04:35 PM

                            I can eat them from the bowl with a spoon, likewise a good Veracruz sauce.

                  2. re: JonParker
                    chefj Nov 6, 2012 10:15 AM

                    That is right on.

              2. k
                kmlmgm Nov 5, 2012 06:04 PM

                I have purchased annatto seeds and powder from myspicesage. They are awesome and ship FAST!

                1. r
                  rasputina Nov 6, 2012 06:39 AM

                  Honestly, no real substitute in my opinion.

                  1. JungMann Nov 6, 2012 08:47 AM

                    I hate to sound like a broken record, but I can't think of anything that recreates the bitter, floral, muddy flavor of annatto seeds. If you're only using a tablespoon, I think you can afford to leave it out or add a little bit of turmeric for some earthiness and yellow color.

                    1. dordalina Nov 8, 2012 02:04 PM

                      In the international isle at my grocery store there is a packed of seasoning that you can buy called "Sazon." It's more of a spice blend but it definitely gives that bright orange color that you may be looking for and has a distinct flavor of it's own.

                      1. s
                        seamunky Nov 8, 2012 04:47 PM

                        I'm sure you've looked all over your market but just in case:

                        In most latino markets I've been to, whole achiote seeds are found in the baggies along with the other spices in cellophane bags with the paper label binding it closed on top. Achiote paste is in a small box commonly next to the little boxes of bullion cubes.

                        2 Replies
                        1. re: seamunky
                          JonParker Nov 10, 2012 07:31 PM

                          Thanks, I'll be sure to check both those places next time.

                          1. re: JonParker
                            JonParker Nov 11, 2012 12:42 PM

                            I stopped by the market this morning and bingo! Right by the boullion. Thank you!

                        2. c
                          cocktailhour Nov 12, 2012 04:53 PM

                          I am glad you found some. I was going to suggest a little lemon zest to replace some of the flavor, and maybe a little Mexican oregano. I have a personal vendetta against turmeric, so I would ignore the color or use saffrom. this is certainly not an exact replica of the flavor, but I think a fair substitute.

                          1 Reply
                          1. re: cocktailhour
                            JonParker Nov 12, 2012 06:01 PM

                            I just picked all the Mexican oregano yesterday and have it drying on a rack to use over the winter.

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