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Made from the seeds of the achiote tree (Bixa orellana), Annatto's scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery".


Used in history as makeup, warpaint, or to color foods. Today it's the bright orange/yellow coloring in the rice served in a lot of Latin cultures. It's used in Cuban, Yucatan, Peruvian, Venezuelan and many other cuisines. It can provide a nice depth of color to gravies also!

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