Annatto Seeds

The brick-red seeds arid their pods of the small evergreen annatto tree, native to tropical South America, are ground to a paste or powder and used as a dye and for colouring food without adding any discernible flavour (notably butter, margarine, Cheshire cheese and smoked fish). The seeds have a faint peppery, nutmeg flavour and are used as a spice in Latin American and Caribbean cooking; they were introduced to the Philippines by the Spanish, where they are used extensively to colour and flavour noodle dishes, meat stews and curries. Available: specialist spice suppliers.