afaik, in the u.s. the seeds are called annatto, the ground seeds or oil flavored by the seeds are called achiote or achiote oil, respectively.
i just made an achiote oil recently, then browned some chicken pieces before making arroz con pollo. the chicken and rice took on a really nice color from the seeds, and had a slightly nutty flavor.
thanks for the info and link grommet.
hmmm, i just looked it up and apparently true annato is just a dye or food coloring made from the pulp that surrounds the seed. the seeds themselves are called achiote.
but both terms are fairly interchangeable tho.
A true lover of nature does not despair now that his mistress has turned a colder cheek.