Seed from the achiote tree and used for it's color
Brought from South America to Asia by the Spanish, the red-brown, triangular seeds of the annatto are used for their red color and distinct flavor. Fried in oil or fat to release its color and flavor, the seeds are then discarded. Annatto seeds are used in Chinese cooking to color Chinese barbeque sauce. Annatto can be purchased as seeds, powder or flavored oils.