Annatto Seeds are odorless when aged and have an astringent, pepper-like taste. These small, reddish-brown seeds, derived from the annatto tree, are used to impart a rich yellow color and mild, distinctive flavor to foods such as rice and sauces.
Cover seeds with water and simmer for five minutes. Turn off the heat and soak in water for an hour. Cool before grinding.
Native to tropical Central and South America but now widely distributed throughout the tropics. Currently the two largest producing/exporting countries are Peru and Kenya.