This Yucatan-style paste achiote (ah-chee-OH-tay) is made from annatto seeds, spices and tomatoes. It is widely used in Mexican dishes to give colour and it’s an excellent seasoning. The paste can be mixed with water, oil or citrus juice to marinate meat or vegetables, imparting mild heat and smoky flavours. Try combining it with lime juice to marinate a whole snapper, then top with sliced onions and tomatoes before covering in foil and cooking on the BBQ. Delicious!