Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" 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… (More on Annatto)