Achiote

Achiote seeds, the tiny seeds from the annotto tree, are prized in Indian and Hispanic cuisine for their slightly bitter flavor and russet color. The seeds are sold both whole and ground and are used primarily to infuse lard or oil with a bright orange-yellow color; they don’t really have much of a distinct taste. In the United States, annotto extract is often used to color butter and cheese. Achiote paste, which is favored in Yucatán and Oaxacan cuisine, is made from ground achiote seeds, blended with vinegar, and sometimes herbs and spices such as oregano and cinnamon. It is found commercially in jars and used in tamales, stews, rice dishes, and with meats and seafood. If it is difficult to find, paprika or saffron may be substituted (use 1 tablespoon paprika or a pinch of saffron).