Annatto
Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted. Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. Its scent is described as "slightly peppery with a hint of nutmeg " and flavor as "slightly nutty, sweet and peppery. In commercial processing, annatto coloring is extracted from the reddish pericarp which surrounds the seed of the achiote ( Bixa orellana L.). Historically, it has been used as coloring in many cheeses (e.g., Cheddar , Gloucester , Red Leicester ), cheese products (e.g. American cheese , Velveeta ), and dairy spreads (e.g. butter , margarine ). Annatto can also be used to color a number of non-dairy foods such as rice , custard powder , baked goods, seasonings, processed pota