What Is Achiote? And How to Use It in Cooking | Eater
"An all-female Yucatán co-op that produces and sells artisanal condiments, this operation prioritizes locally grown achiote because regional differences in moisture, size, and color materially affect the final product; the co-op found Chiapas seeds’ higher water content creates a muddy paste while Yucatán seeds yield a drier, more flavorful grind. They also warn about common adulteration in commercial achiote—additives like food coloring and flour reduce quality and alter texture—underscoring their focus on small-batch, authentic processing." - Sylvio Martins
