Achiote Seasoning Paste

1. Measure the achiote seeds, peppercorns, oregano, cloves, cumin, cinnamon, and coriander seeds into a spice grinder and pulverize as completely as possible; it will take a minute or more, due to the hardness of the achiote.
2. Transfer to a small bowl and mix in the salt.
3. Roasti the unpeeled garlic on a griddle of heavy skillet set over medium heat for about 15 minutes, turning frequently, until blackened outside in spots and very soft inside.
4. Remove, cool and slip off the skins.
5. Finely mince the garlic, then sprinkle with some of the spice mixture and use a flexible spreader or the back of a spoon to work it back and forth, mashing it to a smooth paste.
6. Scrape in with the remaining spice powder, then mix in the vinegar and flour.
7. Scoop into a small jar, cover and let stand several hours (or preferably, overnight) before using.
8. Grinding achiote: Because the seeds are very hard, they are best pulverized in a high-speed spice grinder; unless they are reduced to a powder, the paste will be gritty.
9. Put all of the spices into a small Krups coffee grinder, then sift through a fine sieve.