Achiote is also called annatto, achiote is the dried seeds of a small tree in tropical South America.  The seeds are usually soaked in water or other liquid, or fried in oil and then thrown away. The liquid has been infused by the orange colour. This is then used to colour stocks, stews, and rice. It is widely used throughout Latin America, the Caribbean, and parts of Southeast Asia. Commercially, achiote is used as a colouring agent in butter, smoked fish, cheese, and cosmetics.

Achiote, also known as annatto, is a bright red-orange spice derived from the seeds of the achiote tree (scientific name Bixa orellana), native to tropical regions in Central and South America. It has a mild, earthy, and peppery flavour with a hint of bitterness and is primarily used as a colouring and flavouring agent in various cuisines, especially in Latin American, Caribbean, and Filipino dishes.

The spice is often ground into a powder or made into a paste to season meats, rice, and stews. It’s popular in traditional dishes like cochinita pibil in Mexico and as a component of sazón seasoning. Achiote is also used to make a distinctive red oil, which adds both colour and subtle flavour to food. Beyond culinary uses, achiote is used in natural dyes and cosmetics due to its vibrant colour and antioxidant properties.

The spice also holds traditional medicinal value, as it’s believed to have anti-inflammatory and antimicrobial properties.