Small reddish seeds from the achiote tree, used to give Filipino dishes their signature orange-red color without adding much flavor of their own.
Atsuete seeds are steeped in hot oil or water to release a deep orange-red color, which is then strained out and used to tint dishes like pancit palabok's signature orange sauce, kare-kare, and some versions of caldereta. The seeds themselves have only a very mild, faintly earthy flavor — their job is almost entirely visual.
Most home cooks today reach for atsuete powder or oil rather than steeping whole seeds, since it's faster and more consistent. Either works the same way: a little goes a long way toward that recognizable golden-orange hue.
Recipes on Pancit.com that call for atsuete.
Oxtail and vegetables in a rich, savory peanut sauce, served with sautéed bagoong.
Thick rice noodles in a bold shrimp sauce, piled high with squid, mussels, and seafood.
Rice noodles topped with a rich shrimp-and-annatto sauce, boiled egg, and crushed chicharrón.
Crispy shrimp and vegetable fritters served with a tangy vinegar dip.
