Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Slightly sweet & peppery with a hint of nutmeg. It is native to South America, and used mostly as a flavoring and food coloring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; then discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. Mexican cooks often use a paste (achiote) of annatto seeds with some preservatives (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades, sauces and rice to change the color.
- Gernot Katzer's
