These mild seeds, native to Central and South America, are used for making achiote oil (golden oil for rice dishes). A powerful food colorant with a mild, slightly nutty flavor, it is used throughout Latin America, the Caribbean, and the Philippines. From hallacas to sazón and cochinita pibil, annatto adds visual appeal and subtle flavor.

Contains: Whole annatto seeds.

• Botanical Name: Bixa orellana
• Alternate Names: Achiote, bijol
• Origin: Peru
• Tasting Notes: Mild, slightly nutty, hint of pepper and nutmeg
• Pairs Well With: Oil, meat, rice
• Try In: Rice dishes, slow cooked pork, infused oil
• Special Tips: Heat the whole or ground seeds in oil/fat to extract the color and subtle flavor

Make it a Gift: Combine with other spices common to achiote like , , ,