Annatto Seed

A hard, squarish, rust-colored seed with a tangy, earthy, iodine flavor. The spice, also known by its Spanish name achiote, is native to the Caribbean and Central America. Annatto is an essential ingredient in recado (Yucatecan spice paste) and tikin xik (Yucatán-style marinated fish). There are two ways to use this hard seed: Grind it to a powder in a spice mill or soak it in sour orange juice (or water) until soft, then crumble or puree.