Achiote

Achiote seeds are crimson red, triangular in shape and between 1/8" and 3/16". The fresh seed produces a delightful scent that is slightly peppery with a hint of nutmeg and subtle lemon like tones.

The achiote seed flavor is earthy, somewhat musky slightly nutty, sweet, and peppery with a light almost bitter after-taste. Achiote achiote is a derived from the seeds of the achiote trees native to the tropical regions of the americas. Having grown in popularity, today achiote trees are cultivated throughout tropical and subtropical regions of the world, including central america, africa and asia.

Traditionally, achiote is commonly found in latin america and caribbean cuisines and widely used both for favor and color. Many latin american cuisines use achiote in recipes of spanish origin that call for saffron. Achioteis used in arroz con pollo, to give the rice a yellow color.

In venezuela, achiote (called locally onoto) is used in the preparation of hallacas, perico, and other traditional dishes. In brazil, both achiote (the spice) and the tree itself are called urucum, and the spice may also be called colorau. In the caribbean, both fruit and tree are popularly called achiote or bija. Achiote may be better known to mexican and latin markets as achiote or in the philippines as atsuwete or achuete.

In the west it used to color confectionery, butter, smoked fish and cheeses like cheddar, cheshire, leicester, edam and muenster.

S mentioned before, achiote is often used as a natural food coloring, but as a spice flavor, it is very popular in the caribbean and latin america, especially guatemala and mexico.