Mexican achiote, also known as annatto or bixa Orellana, is a tropical shrub native to South America. It has bright red seeds that are used to add color and flavor to many different types of food. The seeds have a peppery flavor and a slightly sour taste. Mexican achiote is commonly used in Latin American cuisine. It is also gaining publicity in other parts of the world. Achiote seeds are most commonly ground into a powder and used as a spice or seasoning. They can also be utilized, completed, or crushed. Achiote paste is made by combining ground seeds with water, oil, and vinegar. This paste is used in many different types of dishes, including soups, stews, rice dishes, and sauces. Some people also use achiote as a natural coloring agent for foods. The seeds are often mixed into white rice or other types of food to give them a bright red color. Some popular Mexican dishes that use achiote include arroz con pollo, puebla-style enchiladas, and cochinita pibil.