Achiote (Annatto)

Achiote is the seed of the Bixa orellana shrub and is the secret behind the vibrant red-orange hue and subtle peppery flavor of many Nicaraguan dishes. Historically used by indigenous peoples for body painting and dyeing textiles, achiote became a culinary staple for its ability to impart an appetizing color to food. The seeds are typically ground into a paste or steeped in oil or lard to create 'manteca de achiote,' which serves as the base for cooking.

In the kitchen, achiote is indispensable for marinating meats, particularly pork for dishes like Nacatamales and Chancho con Yuca. It is also used to color and flavor the rice in Arroz a la Valenciana, Nicaragua's version of paella. Beyond its visual appeal, achiote adds a delicate, earthy flavor that rounds out the profile of savory stews and roasts, making it a defining ingredient in the country's flavor palette.