Summary

Annatto seed is known for its vibrant red-orange hue and subtle earthy, peppery flavor with hints of nuttiness. Often used to infuse oil or broth, it adds both color and mild depth to dishes without overpowering them. A staple in Latin American, Caribbean, and Filipino cooking, annatto is the foundation of achiote paste and a key player in arroz con pollo, cochinita pibil, and more. Whether you’re crafting a traditional recipe or adding flair to your own creation, annatto offers both beauty and balance.

History

Annatto comes from the seeds of the achiote tree (Bixa orellana), native to tropical regions of the Americas. Long before it reached global kitchens, annatto was used by Indigenous peoples for body paint, textiles, and ceremonial rituals. Its culinary uses date back centuries, particularly in Mesoamerican cultures where it served as both a spice and a natural dye. As it traveled through trade and colonization, annatto took root in a wide range of cuisines, from Mexican and Puerto Rican to Vietnamese and Filipino, where it continues to color and flavor traditional dishes.

Why We Love It

We love annatto seed for its ability to transform a dish visually and subtly enhance it with earthy depth. Its versatility makes it just as suited to a quick oil infusion as it is to more elaborate spice pastes and slow-cooked stews. When you want something vibrant but grounded, annatto is your go-to.

The More You Know

Annatto has been called the “poor man's saffron” because of its use as a natural coloring in place of pricier spices. But we think it deserves attention all on its own—this small, hard seed brings centuries of history and quiet complexity to the table.