he small hard achiote seed, which is also called the annatto seed, is prized in Indian and Hispanic cuisine. It is native to Central America. Annatto or achiote seed is brick-red with a slightly bitter, earthy flavor and imparts a rich yellowish-orange color in Caribbean, Latin American and Filipino cuisines. Available whole or ground, the small triangular shaped seeds are used as both a spice and as a natural coloring in butter, rice, smoked fish and cheeses.
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