Whether you call it annatto or achiote, this spice is made from the seeds of Bixa orellana, and gives a slightly nutty and peppery flavor to your dishes, as well as imparting a yellow to orange hue depending on how much you add to your dishes. It’s used in Latin American and Caribbean dishes, in Mayan cochinita pibil, Filipino pancit, or Puerto Rican arroz con gandules.