Achiote paste is a paste of annatto seeds, cumin, pepper, allspice and nutmeg used in traditional Mexican cooking since Mayan times. Cooks use it as a sauce, marinade or rub to add flavor to pork, fish, poultry or rice. Other names for achiote paste include annatto paste and recado rojo.
To prepare achiote paste, grind the spices in a spice grinder and add water to make a thick paste. You can vary the flavor by mixing the paste with fruit, fruit juice or garlic. The basic paste freezes well and lasts for up to a year when frozen in tablespoon-sized portions.