Also known as ‘Achiote seeds’, a mild spice used in Latin American, Carribean & Filipino cuisines. It imparts a deep red colour to food, making it a wonderful natural food colouring. It has been used for centuries to colour cheeses such as Red Leicester. The taste is a combined mix of sweet, tart and peppery flavours and is wonderful if you want your dish to have a bright and exotic appearance. Add seeds directly to the cooking liquid or infuse 1 tsp in 1/2 cup of hot water until the desired colour is obtained, discard seeds then pour into stocks, rice, bolognese sauces, tandoori dishes, fish & more. Another method is to fry approx 2 tbsp of seeds in 1 cup oil until the oil becomes a dark orange/red colour then strain the oil mixture into your dish as required. Because of the strong dye properties don’t forget your apron!