• Natural way to colour food without synthetic ingredients (Yellow, Orange, Red)
  • Taste and aroma have hints of pepper, nutmeg and sweetness
  • Key component of seasonings, including adobo, sazon and sofrito
  • Known as achiote, annatto, onoto and roucou
  • Used in South East Asian, Caribbean, Indian, South American and Mexican cuisines
Achiote or Annatto Powder - (Roucou, Onoto)

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