Achiote, Achote, Achuete, Anatta, Annato, Annotta, Aploppas, Arnotta, Arnotto, Atsuwete, Bija, Bijol, Foucou, Latkhan, Orellana, Orlean, Orleana, Rocou, Roucou, Sendri, Urucu

Annatto seeds are brick red, triangular in shape, 3 - 5 mm (1/8” - 3/16”). The seeds are available whole and can often be purchased in a block or paste form at Latin American markets.
Bouquet: slightly peppery with a hint of nutmeg
Flavour: slightly sweet and peppery.
Hotness: Delicate - Mild

Annatto was once used to control fevers, dysentry and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.

Annatto is used for colouring cheeses, confectionery, butter and cheeses. It is more widely used in the Caribbean and Latin America, especially Guatemala and Mexico. The seeds are also particularly associated with Filipino cuisine, in dishes like; ukoy, shrimp and sweet potato fritters; pipian, chicken and pork in an annatto oil sauce; and kari-kari, a brightly coloured vegetable and oxtail stew.