The deep red-orange seed of a tropical shrub — used as much for color as flavor in Latin American, Filipino, and Caribbean cooking.
Where it comes from
Annatto seeds — also called achiote — come from the bright orange-red fruit of Bixa orellana, a tropical shrub native to the Americas. Peru, Brazil, and Mexico are the leading producers. The seeds are coated in a brick-red pigment called bixin, which dyes oils and broths a beautiful sunset orange.
Flavor & pairing
The flavor is quietly earthy, slightly peppery, with a hint of nutmeg and pepper. Most cooks use annatto primarily for color, accepting the gentle flavor as a bonus. Annatto pairs well with pork, chicken, white fish, rice, and tropical aromatics like cilantro and lime.
How it’s used
Yucatán’s cochinita pibil slow-roasts pork in a paste of annatto, citrus juice, and spices. Filipino kare-kare and pancit take their golden tint from annatto oil. Caribbean rice dishes and pastries use it widely. Globally, the food industry colors cheddar cheese, butter, and margarine with annatto extract.
Trade history
Pre-Columbian peoples used annatto as a body paint, sunscreen, and lip stain long before any culinary application.
Find more spices by letter
Annatto starts with A and ends with O. Browse other spices along the same letter.
Spices that contain a letter from "Annatto":