Brick red annatto seeds, harvested from a small spiky fruit, has been used throughout Latin America in the kitchen and as a dye as far back as the Mayan civilization. At McCormick, we carefully select the seeds for vivid color and earthy flavor. Annatto, also known as achiote, is commonly used in Caribbean, Latin American and Filipino cuisines to bring vibrant color and delicate earthy flavor to meats, rice, stews and sauces. In Mexican cooking, ground annatto is mixed with garlic, oregano, chile powder and other spices into a recado, a paste for rubbing on meat, including the famous slow-roasted pork dish, cochinita pibil. Annatto bring its bright orange-red color and mild peppery flavor to chicken & rice, beans, tacos, tamales and sofrito.