Annatto, or, in spanish, Achiote, is a well-loved spice in Central and South American cuisines. Unlike some of the other herbs and spices I’ve researched, there are many recipes, descriptions and uses listed for annatto seeds, achiote paste, and annatto oil. The trick to using this spice is figuring out what you want to do with it.
Annatto (achiote in Spanish) hails from the Caribbean, Central America, and the warmer parts of South America. Along with chocolate and tomatoes, Annatto traveled back to the Old World with the Spanish Conquistadors and found a place in India and other South Asian countries, with climates that allow the plant to thrive.