Also known as annatto. This is probably one of the ingredients used the most in Ecuadorian cooking because it adds colour to the food without overpowering its original taste. It’s a seed from a tropical tree of theAmericasgrowing on the coast or the jungle. It’s widely used in a variety of dishes not only inEcuador, but in other parts of the Latin American region. Besides providing a beautiful rich red and orange colour, achiote gives a very delicate peppery and nutmeg aroma without changing the consistency and the original flavour of the food.

It is countless the variety of recipes and dishes where achiote can be found as an indispensable add-on. Just to name a few, achiote is commonly used in rice, soups, sauces and stews, meats and poultry, and even to add colour to cheese and ice cream.

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