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Premium annatto seeds cultivated in their farms in Mexico's Yucatan Peninsula are used to make El Yucateco's Annatto Condiment Paste. The seeds of the achiote tree (Bixa orellana) are used to extract annatto. While crushed seeds have long been employed in traditional cookery as a colouring and flavouring, anatta is most recognized for its commercial use as a natural colourant for cheese, butter, and other foods. Recado colorado, or achiote paste, is a common ingredient in Yucatan cuisine and is widely used in Spanish-speaking Caribbean islands and Latin America, especially in Mayan and Aztec cooking. most commonly used to prepare the fiery Mexican pig dish cochinita pibil. In the Caribbean, it's also commonly used to give colour to sofrito and blaff.
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