Annatto or Achiote seeds come from the prickly pod of the Achiote tree which grows in the tropical regions of the Americas.  It is sold both whole and ground and is used in both Indian and Hispanic cuisine.  It has a slightly bitter, earthy flavor and imparts a beautiful brick red color.  It is what makes chili powder it’s distinctive color.  In the United States, annatto extract is used as a coloring agent in butter, margarine and cheese.  It is also used in cosmetics and the ancient Mayans used it to paint their skin.

Other uses are:

Achiote Oil: Oil flavored and colored with achiote is used in Mexican and Indian cuisine to add a bright brick-red color and distinctive flavor, particularly to stews, rice dishes and tamales.

Achiote Paste: This paste made from ground annatto seeds is used a lot in Oaxacan and Yucatan cuisine.  The paste is made with water or vinegar, ground annatto seeds, and sometimes spices such as cinnamon, bay, cilantro, oregano, cloves and salt. 

Achiotina: This compound made of mixing lard with ground Achiote seeds is used in Puerto Rican cuisine to flavor bean and rice dishes.

Annatto Flavored Roasted Vegetables - Indian

Mancha Manteles de Cerdo - (Tablecloth Stainer) - Mexico