Achiote is a spice and coloring agent derived from the seeds of the evergreen Bixa orellana shrub, native to tropical parts of the Americas. The seeds are dried and used whole or ground as a culinary spice, and are often used to add yellow or orange color to foods, but sometimes also for their flavor and aroma. Commercially, achiote is used to add color to chorizo, butter and margarine, cheese, and smoked fish. Achiote is native to the tropical areas of the Americas, including the Caribbean and Mexico, and is also produced in India and West Africa. Achiote goes by many names in different parts of the world, including roucou in Trinidad and Tobago, achuete in the Philippines, and bija in the Dominican Republic. Achiote seeds are steeped in cooking oil to make achiote oil or lard for achiotina, infusing them with color and flavor. Sautéing in or cooking with the oil or lard adds color to rice, paella, meat, soup, stew, fish, and some yuca dishes. Achiote has a subtle but distinct flavor profile, often described as nutmeg-like or peppery with a hint of sweetness, and adds depth and richness to dishes.