Known as achiote in Spanish, Annatto is native to Mexico, North and South America and the Caribbean but can now be found in Vietnamese & Filipino cuisines. Annatto is primarily used as a colourant in fish, rice and vegetable dishes and is a key ingredient Mexican Achiote paste. It has an earthy, slightly nutty flavour.
SUGGESTED USES: Fry the seed in oil over low heat for a few minutes making sure not to burn the seed to extract the colour. Strain and use the oil to cook with for a lovely rich colour.
RECIPE: Brazilian Baião-de-Dios