Annatto seeds are small, indented, pyramid-shaped seeds with a powdery, red-oxide-like covering. The flavour is mild, somewhat peppery and earthy. The popularity of natural colours in processed foods has made annatto a common ingredient, replacing many of the artificial colours that some people are allergic to.

Annatto is essential for making achiote paste, a South American seasoning that is rubbed onto meat, particularly chicken, before cooking.