Annatto seeds

Annatto seed is also known as achiote or poor man’s saffron. Its intense color allows even a small amount to greatly impact the appearance of a dish. Certain Latin American or Caribbean meat or rice dishes simply will not have an authentic look and taste unless you use this spice. Unfortunately, annatto seeds are not

Annatto seeds are the seeds of the achiote tree, which is a shrub native to Central and South America. The fruit and seeds are the most useful part of the

Annatto seeds come from the achiote tree and are primarily used in Latin and Caribbean cooking but can occasionally be found in Vietnamese & Filipino cuisines

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Annatto, or atsuete, is a natural coloring agent and a spice that has been a staple in Latin America, the Caribbean, and the Philippines.

The mild flavor of annatto seeds combined with its fiery reddish-orange color makes it perfect for rice dishes. As a result, it is a popular seasoning and coloring additive in the Latin American and

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Annatto oil, also known for its many names as achuete or achiote oil, is an essential ingredient in many Asian and Latin dishes. Made by gently infusing oil with annatto seeds, this oil provides a subtle peppery and earthy taste to dishes while giving them a pop of color.