Annatto Seed





These small, reddish-brown seeds from the annatto tree are used to impart a rich yellow color and mild, distinctive flavor to foods such as rice and sauces.
Botanical name:
Bixa orellana L.
Directions: Cover seeds with water and simmer for five minutes. Turn off the heat and soak in water for an hour. Cool before grinding.
Native to tropical Central and South America but now widely distributed throughout the tropics. Currently the two largest producing/exporting countries are Peru and Kenya.