Annatto seeds, known as achiote in Spanish, are small, irregularly shaped, deep-reddish-colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle (or see Sources). Steeping annatto seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color: It will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. This incredibly simple technique will become part of your repertoire, not just for the many dishes that call for it in this book but anytime you want a splash of color and a hint of annatto flavor.