Believe it or not, you’ve probably consumed large amounts of annatto before without even knowing it. Annatto pulp is prized as a natural colorant and is found in lipstick (hence the tree’s nickname “the lipstick tree”) and many foods found in the American supermarket. The seed found within the pulp, however, is somewhat underappreciated. It can be used to impart a slightly sweet, peppery flavor.

Store spices in their jar in a cool, dark cupboard. If grinding, do so just prior to use as pre-ground spices lose flavor and aroma over time.

Grind and add to rice, beans, poultry and fish. Annatto seed can also be steeped in hot oil to create annatto oil, frequently found in Caribbean cooking. 

To extract annato's color for use as a natural food coloring, simmer 1 part annato seeds in four parts water or olive oil for a few minutes, then strain out the seeds.  Water is a better choice for vegetables, seafood, and rice, whereas oil will work better for poultry & meat.

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