The fruits are heart-shaped, brown or reddish brown at maturity, and are covered with short stiff hairs. When fully mature, the fruits split open exposing the numerous seeds. Although it does not produce an edible fruit, the achiote is widely grown for the orange-red pulp that covers the seeds. The achiote dye, which is prepared by stirring the seeds in water, is used to color butter, cheese, rice and other foods. In the Philippine Islands the seeds are ground and used as a condiment. American Indians used the seeds to make a body paint, and as a lipstick. (also called achiote, and lipstick tree).

Achiote Oil

Ingredients:

2 tablespoons achiote seeds

1 cup oil (vegetable)

Instructions:

Put the seeds and oil into a saucepan and turn the heat on low. Stir them occasionally as they cook for about 5 minutes. They are done when the oil is a rich orange color. Do not overcook them, or the oil will begin to lose its flavor. The color of the oil will begin to lighten if it is overcooked.

Remove the saucepan from the heat and let it cool. Strain the oil and store it in a covered container in the refrigerator. This keeps for several months.