Achiote Paste

2 T.  annatto seeds (See Note *)

1 t.   cumin seeds or 1 teaspoon cumin powder
1 t.   black pepper or 1 teaspoon chipotle pepper
5      allspice berries
1 t.   salt
1      pinch nutmeg

Put all ingredients into a spice grinder, and grind until a fine powder.

Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.

Separate into tablespoon-sized portions and freeze individually.

When you want to use it, mix 1 portion with 10 cloves of garlic crushed, and 4 T.  Seville orange juice to make a marinade for pork or chicken.

Or fry up in a little oil with onions and garlic, then add to water or chicken broth for rice.

This  freezes very well, and will last the year in the freezer no problem.