These attractive bordeaux-red seeds are used in Asian and Mexican cooking to add both colour and flavour. They were also used by the Indians of Central America to make war-paint (hence the name redskins). They produce a range of colours from yellow to red and are widely used in many of our day-to-day foods (cheese, drinks, oils, soups, cereals, margarine, sweets and ice creams). The Lebanese use annato to colour jam. In Mexico it is ground and mixed with other spices to make achiote paste, widely used in the Yucatan, diluted with lemon juice it's used to marinate pork and chicken.