A yellow to orange food colouring and flavouring obtained from the pulp which surrounds the seeds of the achiote tree of the tropical regions of the Americas. It is now also grown in Africa and Asia. Its scent is described as slightly peppery with a hint of nutmeg and its flavour as slightly nutty, sweet and peppery.
 
Achiote is commonly found in Latin America and Caribbean cuisines as a flavouring. Achiote originated in South America and has spread in popularity to many parts of Asia.

Many Latin American cuisines traditionally use achiote in recipes of Spanish origin that originally called for saffron, for example in arroz con pollo to give the rice a yellow colour.