Annatto, scientifically known as Bixa Orellana, is a tropical plant that has been cultivated for centuries, prized for its vibrant and natural dye, annatto, which is extracted from its seeds. This spice, often referred to as "achiote," has deep historical roots, and its cultivation has become an essential part of agricultural practices in regions where the annatto tree thrives. In this article, we'll explore the intricacies of annatto farming, from cultivation to processing, and delve into the cultural and economic significance of this colorful spice.