<http://schema.org/description>
"The ochre hue characteristic of so many dishes of the Caribbean and Latin America comes from annatto. Annatto seeds, also known as a achiote, deliver a mildly pungent flavor, but not a spicy one. Use this infused oil when cooking rice, or brush it on chicken or fish before you put them on the grill."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/annatto-oil>