Annatto

• Used to create achiote paste, a flavorful seasoning blend for marinades, rubs, and sauces in Latin American and Caribbean cooking.
• Infused in oil or water to extract its vibrant color and subtle flavor, which is then used to enhance rice dishes, stews, and soups.
• Incorporated into traditional Filipino dishes like kare-kare, where it adds both color and depth of flavor.
• Added to baked goods and cheeses, such as cheddar and Gloucester, to achieve a rich, golden hue naturally.
• Used as a natural food dye in vegan and health-conscious recipes, providing a chemical-free alternative to synthetic colorants.
• Ground into a powder and blended with other spices to season meats, vegetables, or grains for a warm, earthy taste.

• Annatto is a natural food coloring derived from the seeds of the achiote tree, often used to add a vibrant orange-red hue to dishes without artificial additives.
• It contains antioxidants like carotenoids, which may support overall wellness and add a nutrient boost to meals.
• Annatto is commonly used in Latin American, Caribbean, and Filipino cuisines to enhance the flavor and appearance of rice, stews, and sauces.
• Its mild, slightly nutty, and peppery flavor complements savory dishes and can be used as a seasoning or infused into oils.
• Annatto is a versatile ingredient for those seeking natural, plant-based alternatives in their cooking.

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 and direct sunlight, as this can degrade the quality. If you’ve infused annatto into oil, refrigerate it in a sealed container and use it within a few weeks for the best flavor.