Annatto
Annatto comes from the reddish seeds of a tropical shrub (Bixa orellana), prized far more for the vivid orange-red color it lends to food and fabric than for its mild, faintly peppery, earthy flavor. It's the source of the characteristic color in many Latin American and Caribbean dishes, as well as some cheeses.
Where It Comes From
Annatto shrubs need a warm, frost-free tropical or subtropical climate to thrive, making them impractical outside those regions — nearly every cook encounters annatto only as purchased seeds, paste, or oil rather than something grown at home.
Culinary Uses
Annatto seeds are typically steeped in warm oil or lard to extract their color before that colored fat is used in cooking, a common technique in Mexican, Filipino, and Caribbean dishes like achiote-marinated meats. It's also responsible for the natural orange tint in many cheeses and some smoked fish.
Annatto-infused oil keeps well refrigerated for weeks — make a batch at once and use it whenever a recipe calls for annatto color.
