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Also called: achiote, anatta, annotto
Annatto comes from a shrub native to the Caribbean and Central
and South America. The plant is as popular for its glossy
leaves and striking pink flowers as for its colorful seeds.
Although primarily used as a brilliant culinary dye for everything
from sauces to cheese, annatto has a light, peppery flavor
and rich spicy aroma that figures into many native Latin American
and Spanish dishes. Some popular ones included Central and
South American pollo en achiote (cooked in banana leaves)
and Jamaican salt cod and ackee.
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