Achiote Paste - cooking recipe

Ingredients

2 tablespoons annatto seeds (See Note *)
1 teaspoon cumin seeds or 1 teaspoon cumin powder
1 teaspoon black pepper or 1 teaspoon chipotle pepper
5 allspice berries
1 teaspoon salt
1 pinch nutmeg

Preparation

Put all ingredients into a spice grinder, and grind until you have 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 size portions and freeze individually.
When you want to use it, mix the TB size portion with 10 cloves of garlic crushed, and 4 TB Seville orange juice and marinade pork or chicken overnight.
Some might say to add tequila, but that is an Americanization of this Yucatecan specialty.
*NOTE* You can find them at most Mexican grocers, and maybe even at your Lucky's or Safeway.
Annato seeds are very, very hard, and are difficult to grind with a mortar and pestle, use the grinder or it won't make a paste.
They DO, and WILL stain your grinder, and anything you happen to spill it on, be careful.
You can double, or multiply this recipe as you wish, and I usually make enough for a year's worth.
About 4x this recipe.
It freezes very well, and will last the year in the freezer no problem.