Annatto

Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo. It is known as rou-cou or huile de rou-cou in the French Caribbean. Filipinos refer to it as atsuete, or achute, oil. Read more »

Recados are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, recado rojo is the most common, and is an essential ingredient of the region's famous slow-roasted pork dish, cochinita pibil. Use it as a flavoring rub for pork, chicken and fish. Premade recado rojo can be bought at Latin markets in brick-shaped packages. Read more »

Sazón means "seasoning" in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavor, but also a subtle orange hue to many dishes. Many island cooks use the store-bought Goya-brand version. Here is a homemade approximation. Read more »