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Ingredient Sidebar: Achiote/Annatto Chayote Cherimoya Chiles Chocolate Cilantro Epazote Jicama Mangoes Masa Mole Peppers, sweet and hot Salsa Mexicana Tomatoes Tortillas

Seeds and nuts -- almonds, achiote(or annatto), pine nuts, pumpkin seeds, sesame seeds, peanuts, pecans, and walnuts -- underlie many Mexican pastes. Pastes made from ground ingredients are used throughout Mexico (though many originated in the southern Yucatan Peninsula) as dry marinades for meats, the bases for soups or stews, and all-round flavoring ingredients. Here are four basic pastes:

Achiote Paste

Achiote Paste is a classic Yucatan spice paste. It is sold in bright orange bricks made from ground annatto seeds, cumin, pepper, oregano, cinnamon, and cloves. Pieces from the block are roasted before being mixed with citrus juice and then blended into a marinade or stock.

Adobo

Adobo is a sauce/marinade for barbecued meats. It is made from ancho chiles, garlic, cumin, brown sugar, citrus juices, vinegar, tomato paste, and stock.

Pipian

Pipian is a seasoning paste that begins, and sometimes ends, with roasted ground pumpkin seeds. Variations include red with dried chiles; green with tomatillos, green chiles and herbs; and one which mixes epazote, spices, and masa with the pumpkin seeds.

Recados

Recados are a family of spice pastes made of seeds, garlic, chiles, and spices.