Annatto Seed: Also called Annotta Orellana Orleana. Its scent is described as slightly peppery with a hint of nutmeg and flavor as slightly sweet and peppery. It has an earthy flavor and pairs well with black pepper, chile peppers, cilantro, cumin, garlic, ginger, lime, and oregano.
Annatto can be steeped or roasted in oil, then combined with other spices to create a flavorful paste for rice, beans, meats, stews, soups, and tamales. Annatto is also prevalent in Caribbean and Asian cuisines and is a natural partner for Southwestern dishes.