Annatto seeds, an alternative to saffron, are derived from which type of tree?

Annatto seeds, known for their vibrant color and slightly peppery flavor, are derived from the Achiote tree, scientifically named Bixa orellana. This tree is native to tropical regions, particularly in Central and South America. Annatto seeds are often used as a natural coloring agent in various culinary applications, serving as a substitute for saffron due to their coloring properties, though they offer a different flavor profile.

The other options provided do not relate to the source of annatto seeds. Maple trees are primarily known for producing maple syrup and are not connected to annatto. Cedar trees, which are often recognized for their aromatic wood, do not produce annatto seeds. Similarly, pine trees are well-known for their needles and wood, and they do not play a role in the production of annatto. This specificity in the origin of annatto seeds highlights the importance of understanding the source of culinary ingredients, which can have various applications in cooking.