These dark reddish-brown seeds commonly used for food coloring or dye are native to tropical South America. Annatto, or Achiote, seeds are fried in oil or soaked in water to extract a bright yellowish-orange color. The seeds are then discarded, and the remaining oil or water used to cook food, giving it a bright, yellow color. The seeds have a faint flowery scent and a slightly peppery taste.

It is an essential spice in Latin American and Mexican cuisine. I've also had it in the Philippines in a dish called "pipian," made with pork and chicken. In Jamaica, I had it with ackee and cod fish, and in Venezuela, I had it with a spice blend called "ali`no coriollo," made with garlic, red chilies and other spices. Talk about delicious.

Comes in our signature airtight tin, which measures 2-1/2 inches in diameter and 1-3/4 inches in height.