Caribbean

Annatto

Bixa orellana.

Seed.

Part Used

Whole seed, oil-infused (annatto oil, a common Caribbean pantry preparation), or ground.

Form

The same plant as achiote/urucum (Bixa orellana), used across the Caribbean under the English name 'annatto'.

Trinidad, Puerto Rico, broader Caribbean.

Mildly earthy, peppery, faintly sweet – valued primarily for its color.

Natural colorant for rice, stews, and sofrito-based dishes.

Puerto Rican arroz con gandules (colored with annatto oil); Trinidadian stews.

Sofrito, garlic, cumin.

Heat whole seeds in oil until the oil turns deep red-orange, then discard the seeds and use the flavored/colored oil.

Whole seed keeps well over a year sealed and dark; infused oil keeps several months.

A small amount of turmeric plus paprika approximates the color, though not the specific flavor or hue.

A single ingredient with no meaningful regional botanical variation across Central/South America and the Caribbean.

Annatto oil (a foundational Caribbean pantry preparation).