Annatto

• Used to create achiote paste, a flavorful blend of annatto, garlic, vinegar, and spices, commonly used to marinate meats in Mexican and Central American cuisine.
• Infused into oil or butter to add a rich, golden color and mild flavor to rice, stews, and soups.
• Incorporated into spice rubs for grilled or roasted meats, enhancing both the flavor and appearance of dishes.
• Added to baked goods and desserts for natural coloring without altering the taste significantly.
• Used in Filipino dishes like kare-kare to achieve its signature orange hue and subtle earthy flavor.
• Utilized as a natural alternative to synthetic food dyes in commercial products like cheese, margarine, and snacks.

• Rich in antioxidants, which may help protect cells from damage caused by free radicals.
• Contains natural pigments, making it a popular choice for adding vibrant orange-red color to foods without artificial dyes.
• Low in calories and fat, making it a diet-friendly seasoning or coloring agent.
• Often used in traditional dishes for its mild, earthy flavor that enhances soups, stews, and rice dishes.
• May contribute small amounts of essential minerals like calcium and iron when used in recipes.

Store annatto seeds or powder in an airtight container in a cool, dark, and dry place, such as a pantry or spice cabinet. Avoid exposure to direct sunlight or moisture, as this can degrade its color and flavor over time. If you have annatto oil, keep it in the refrigerator to extend its shelf life and prevent rancidity. Always check for any signs of spoilage before use.