From India.

South America, first you give us the tomato, then coca & now this, annatto. Without annatto we'd be forced to eat bland natural looking butter - "Heaven forbid." You can thank annatto for providing the pigmentation to many "yellow looking" manufactured foods that pack stupormarket shelves. Back to basics, annatto's flavour is described as being earthen & sharp. The best way to use annatto is to make an infusion. To wit, add 1 part annatto to 4 parts mild oil & fry gently. Allow this infusion to cool then strain it to remove the seeds. Store it as you would any oil. This infusion may be added to rice dishes, used to start stocks & sauces, or simply as a condiment 

Ingredients: