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Annatto seeds come from the tree/shrub Achiote which are commonly found in the tropical regions of the America. It is produced from the reddish pulp which surrounds the seed of the achiote. This shrub has shiny heart-shaped leaves, sometimes with reddish veins. It is said that its attractive pink flowers were what attracted people and made it popular. The fruit is like a capsule with prickly red spines. After it is ripe, this pod is split in half within which about 50 or so seeds are held encased in a red pulp. This pulp is used as dye products. It is also used in cosmetics and textile manufacturing. The Central and South American natives use the seeds to make body paint and lipstick. For this reason, the achiote is sometimes called the lipstick-tree.

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Spice Description - Annatto seeds are brick red, triangular in shape, 3 - 5 mm (1/8” - 3/16”). The seeds are available whole and can often be purchased in a block or paste form at Latin American markets.
Bouquet: slightly peppery with a hint of nutmeg
Flavour: slightly sweet and peppery.
Hotness Scale: 1 -2

Preparation and Storage - Annatto seeds are washed and dried separately from the pulp of the seed pod for culinary use. They may be added directly to a cooking liquid or infused in hot water until the desired colour is obtained and then used for stocks or colouring rice. It is also common to fry the seeds in oil for a few minutes (best done in a covered pan as the hot seeds jump), then discard the seeds and use the oil. Try using one teaspoon of seeds to 4 tablespoons of oil. Annatto seeds should be kept out of light in an airtight container.

Culinary Uses - As mentioned above, annatto is used for colouring cheeses, confectionery, butter and cheeses. It is more widely used in the Caribbean and Latin America, especially Guatemala and Mexico. The seeds are also particularly associated with Filipino cuisine, in dishes like; ukoy, shrimp and sweet potato fritters; pipian, chicken and pork in an annatto oil sauce; and kari-kari, a brightly coloured vegetable and oxtail stew.