The short answer
Annatto is a small, brick-red seed, also known as achiote, used to give food a warm red-orange or golden colour, along with a mild, earthy flavour. It comes from the seeds of the achiote tree of the tropical Americas, and it is used across the Caribbean, Latin America and beyond, and in some African and Asian cooking, to colour rice, stews, oils, and foods like Caribbean patties, as well as being a natural colouring in cheeses and butters. Most often the seeds are steeped in hot oil to make a vivid annatto oil, or ground into a powder or paste. Natural and mild, annatto is a favourite way to add colour. In the UK it is sold by Caribbean, African, Latin and world food shops.
What to remember
- Annatto, also called achiote, is a small red seed used to colour food a warm red-orange or gold.
- It comes from the achiote tree and adds a mild, earthy flavour along with colour.
- It is used across the Caribbean, Latin America and beyond, in rice, stews, oils and patties.
- The seeds are often steeped in hot oil to make annatto oil, or used as powder or paste.
- Annatto is sold by Caribbean, African, Latin and world food shops in the UK.
For Caribbean, Latin American and other families in Britain, annatto is a familiar part of home cooking. It is the seed that turns the rice a warm gold, the oil that colours the stew, the natural touch behind so many appetising, richly coloured dishes, the small ingredient that makes food look just right. Cooking with annatto far from home brings back family kitchens and colourful pots and plates, the warmth of home in every golden, red-tinged dish.
There is real tradition in it too, in a natural colouring used across the tropical Americas and beyond for generations, long before artificial dyes. It reflects a whole culture of natural, appetising, carefully made food, and to colour a dish with annatto is to keep that alive. Using it for family who grew up on it, or showing a friend how a few seeds transform a pot of rice, is a small act of welcome. That warm, colourful touch of home is the quiet gift of annatto.
What is annatto?
Annatto is the small, hard, triangular, brick-red seed of the achiote tree, a shrub native to the tropical Americas, and it is prized above all as a natural colouring that turns food a warm red-orange, golden or reddish hue. The seeds themselves are quite hard and are usually not eaten whole; instead their colour and mild flavour are drawn out into oil, water or a paste. Alongside the vivid colour, annatto gives a subtle, earthy, slightly peppery, nutty flavour, though it is used mainly for its beautiful colour.
Annatto, also widely known by its Spanish name achiote, is used across the Caribbean and Latin America, and appears in some African, Filipino and other cooking too, as well as being a common natural food colouring in products like cheeses, butter and smoked fish. In Caribbean cooking it colours rice, stews and the pastry of dishes, and it is one of several ways cooks achieve rich, appetising colour. Annatto belongs to the world of Caribbean and global cooking we cover, colouring dishes like the Jamaican patty and rich rice and stews across Caribbean food.
How is annatto used?
Annatto is used in a few forms, all aimed at releasing its colour. The most common home method is annatto oil: the whole seeds are gently heated in oil until the oil turns a deep red-orange, then the seeds are strained out, leaving a vivid coloured oil used to cook rice, stews and other dishes, giving them a golden or reddish colour. Annatto is also sold as a ground powder or a paste, sometimes blended with other spices, which is stirred straight into dishes, and as whole seeds to make your own oil or infusion.
In the kitchen, annatto colours and lightly flavours rice, stews, soups, marinades and sauces, and it gives the warm colour to foods like Caribbean patties and various Latin dishes. Because it is a natural colouring, it is a lovely way to add appetising colour without artificial dyes, and a little goes a long way. It is worth knowing annatto stains, so it colours hands, cloths and surfaces, which rinses away. This article is general food information rather than dietary advice. Natural, mild and beautifully coloured, annatto is a useful, traditional way to add warm colour to cooking.
Where to buy annatto in the UK
Buying annatto in Britain is easy through Caribbean, African, Latin American and world food shops, which sell it as whole seeds, ground powder and sometimes paste, often under the names annatto or achiote. Whole seeds are ideal for making annatto oil at home, while the powder is convenient for stirring straight in. Some larger supermarkets and spice sellers also stock it. It keeps well, so a small bag lasts a long time given how little is needed for colour.
If you want annatto, a Caribbean, African or Latin food shop is the natural place to find it, as whole seeds or powder, along with the rice, seasonings and other ingredients for the dishes you will colour with it. You can find African food stores in London or look up African food stores in Birmingham to find a shop near you, where annatto is a familiar item. Natural and richly coloured, annatto brings a warm, appetising colour to your rice, stews and more.
Frequently asked questions
What is annatto?
Annatto is a small, brick-red seed, also known as achiote, used to give food a warm red-orange or golden colour, along with a mild, earthy flavour. It comes from the seeds of the achiote tree of the tropical Americas, and it is used across the Caribbean, Latin America and beyond to colour rice, stews, oils and dishes like Caribbean patties, as well as being a natural colouring in cheeses and butters.
Is annatto the same as achiote?
Yes, annatto and achiote are the same thing. Annatto is the common English name for the seed and the colouring made from it, while achiote is the Spanish name widely used in Latin American cooking. Both refer to the red seed of the achiote tree, used to colour and lightly flavour food. You may see it sold under either name.
How do you use annatto?
The most common home method is to make annatto oil, gently heating the whole seeds in oil until it turns a deep red-orange, then straining out the seeds and using the coloured oil to cook rice, stews and other dishes. Annatto is also sold as a powder or paste to stir straight in. It colours and lightly flavours rice, stews, soups, marinades and foods like patties.
What does annatto taste like?
Annatto is used mainly for its colour, but it does add a subtle flavour, described as mild, earthy, slightly peppery and nutty. In the amounts used for colouring, the flavour is gentle rather than strong, so annatto adds a warm colour and a light background note without overpowering a dish. Its main appeal is the beautiful natural red-orange or golden colour it gives.
Where can I buy annatto in the UK?
Annatto is sold as whole seeds, ground powder and sometimes paste by Caribbean, African, Latin American and world food shops, often under the names annatto or achiote, and by some larger supermarkets and spice sellers. Whole seeds suit making annatto oil, while powder is convenient. You can find African food stores near you to find annatto for colouring your cooking.
