ACHIOTE / ANNATTO.

ACHIOTE / ANNATTO are used interchangeably. They are the most common names for a product extracted from the seeds of the evergreen Bixa Orellana shrub.
ACHIOTE is a little known earthly seed that grows inside the fruit of the evergreen shrub that grows in the Amazonian region of the Andes. The fruit itself is not edible but the seeds inside are.  The taste is similar to fresh pepper with a hint of nutmeg sweetness.
ACHIOTE's bright red color is due to its high BIXIN levels. Bixins are powerful CAROTENOIDES like the kind found in carrots. They are potent ANTIOXIDANTS. People who eat carotenoides from NATURAL SOURCES (not bottle ones) suffer fewer chronic diseases and live longer on average than those who are missing carotenoides from their diets.
The Andean people in Peru were the first to discover the achiote's medicinal power.
While the seeds had and still have a traditional culinary use that goes back 3,500 years to the high altitude mountain people, achiote leaves were the first part of the tree used as a medicinal herb. The leaves heal external as well as internal ailments. They have anti-inflammatory properties.
When a decoction is made from the leaves with alcohol and applied topically to the skin it soothes a number of skin disorders, infections including rashes, burns, and cuts. Women use the it as a vaginal douche to cure infections.
When ingested, the leaves provide even more benefits. The leaves are one of the richest sources of TOCOTRIENOLS. They are important because they limit the liver's ability to produce LDL cholesterol. That is the kind that clogs arteries and causes heart attacks. The leaves's astringent or anti-inflammatory properties also make it a potent digestive aid.
A tea steeped from the leaves of the achiote tree help to stop diarrhea. Three daily cups of tea also improve general digestive problems or discomfort. For centuries, peruvian shamanic healers have used the tea made from achiote leaves to detoxify the body from contaminants of the environment.
Recent studies reveal that all parts of the achiote plant have HYPOGLYCEMIC properties. A daily ingested dose of tea leaf reduce blood glucose levels and prevent spikes in blood glucose after a meal.
ANNATTO, which is the name of the plant in the Caribbean, is commonly dried, ground and infused into oil to make a concoction called annatto. Also it is frequently added to dishes to punch up the flavor
in West Indian and Peruvian cuisine.
Achiote seeds for cooking purposes are found in Latin American markets. Look for Achiote seed seasoning (it also goes by the name Annatto). Avoid Achiote seeds which are incredible difficult to grind. Achiote powder mixed with other spices and herbs give a smoky flavor to meats, fish, and poultry. Sauteing in or cooking with vegetable oil adds color to rice, paella, soup, stew, fish, and some yuca dishes.