Scientific name: Bixa orellana
Local name: Not known
Taxonomic Position According to Cronquist (1981)
Ground seeds are often mixed with other seeds or spices to form a paste or powder for culinary use especially in Latin America. The seeds are heated in oil or lard to extract its dye and flavor for use in dishes and processed foods such as cheese, butter, soup, gravy, sauces, cured meats, and other items. The seeds impart a subtle flavor and aroma and a yellow to reddish-orange color to food. The seeds are used to color and flavor rice instead of the much more expensive saffron.