Annatto

Also known as bija, bijol, achiote, achiote seed, annotto seed, achote seed, achuete seed, atsuete seed, and roucou.

Look for the seeds, whole or ground, in Latin American or Caribbean markets.

By tradition , the crushed seeds are soaked in water then allowed to evaporate.

A brightly colored paste is then made and added to soups, cheeses, and other foods to give them a bright yellow or bright orange color.

Herbs and Spices | Dried and Fresh Peppers | Garlic, Leeks and Onions

Annatto is the spice acquired from the seed of a tree that is predominantly native to the Caribbean. The pulp that comes from the fruit provides dye that is used for coloring cheeses, butter, ice cream and sausages.

The dried seeds have a somewhat peppery taste and are primarily used in Indian and Latin American cooking. Annatto creates a yellow-orange color. Caution is urged because it can be quite bitter.