" and flavor as "slightly sweet and peppery". Annatto is produced from the reddish pulp which surrounds the seed of the achiote (Bixa orellana L.). It is used in many cheeses (for example, Cheddar, Red Leicester, and Brie), margarine, butter, rice, smoked fish, and custard powder. Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American natives use the seeds to make a body paint, and lipstick. For this reason, the ac… (More on Annatto)