Achiote

How to eat

Seeds are used as a natural food coloring and mild spice. Commonly used to make achiote paste (recado rojo) for seasoning meats, rice, soups, and stews — especially in Latin American and Caribbean cuisines. Seeds can be steeped in oil or lard to make achiote oil, which gives dishes a rich red-orange color and subtle earthy flavor.The young leaves are sometimes used to wrap foods for steaming or grilling.

Nutritional Info

Rich in carotenoids (especially bixin and norbixin) — natural antioxidants and coloring agents. Contains small amounts of calcium, magnesium, and folate. Low in fat and carbohydrates (used mainly for pigment and phytochemicals rather than calories)

Medicinal Uses

Traditionally used as an antioxidant, anti-inflammatory, and antimicrobial. Used in teas or infusions (from leaves or seeds) to support digestion, reduce fever, and soothe skin irritations. The red pigment (bixin) has skin-protective and antioxidant effects, sometimes used topically for rashes or burns. In some traditional medicine systems, leaves are used as a natural antiseptic and for liver or kidney support.