Annatto

• Used to create achiote oil or annatto-infused oil, which serves as a base for sautéing meats, vegetables, or rice in Latin American and Caribbean recipes.
• Added as a natural food coloring to give a vibrant orange-red hue to cheeses like cheddar and processed foods such as butter and margarine.
• Incorporated into spice blends and marinades for meats, enhancing both flavor and color in dishes like cochinita pibil or grilled chicken.
• Used in Filipino cuisine to color and flavor traditional dishes like kare-kare (a peanut-based stew) and arroz caldo (a savory rice porridge).
• Ground into a powder and mixed with other spices to create rubs for roasted or grilled proteins, adding a warm, earthy flavor profile.
• Infused into broths or soups to impart a subtle, peppery taste and a visually appealing golden-red tint.

• Contains natural antioxidants, which may help support overall wellness.
• Adds a vibrant orange-red color to dishes, making it a popular natural food dye.
• Often used in Latin American and Caribbean cuisines to enhance flavor and visual appeal.
• Provides a mild, earthy, and slightly peppery taste that complements a variety of savory dishes.
• Commonly used in spice blends, marinades, and rice dishes for added depth and color.

Store annatto seeds or powder in an airtight container in a cool, dark, and dry place, such as a pantry or cupboard, to maintain their color and flavor. Avoid exposure to moisture, heat, or direct sunlight, as these can degrade the quality over time. If purchased as an oil or paste, refrigerate after opening and use within the recommended time frame on the packaging.