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    Kitchen Dictionary: Recado rojo

    Recado rojo or achiote paste is a popular blend of spices from Mexico. Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan and Belizean cuisine. The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.[1][2] The annatto seeds dye the mixture red, and this gives the meat or vegetables it seasons a distinctive red hue.

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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