Description

Using annatto for color has been a traditional characteristic of Gloucester cheese since the 16th century when producers of inferior cheese used a coloring agent to replicate the orange hue achieved by the best cheesemakers.
Many Latin American cuisines traditionally use annatto in recipes of Spanish origin that originally call for saffron; for example, in arroz con pollo, to give the rice a yellow color. In Venezuela, annatto (called locally onoto[9]) is used in the preparation of hallacas, perico, and other traditional dishes.