One commonly used spice is annatto, extracted from seeds of the tropical achiote tree. Paprika, annatto and turmeric are used for colouring. It is made from annatto seeds ground with cumin, coriander seeds, garlic powder, and salt. Colloquial names include, "orellana", "annatto", "achiote", and many other names used regionally. Many pair this spice with annatto, cumin, ginger, oregano and tomato powder. Extractions using organic solvent yield the annatto pigment. The orange color comes from the natural seasoning, annatto. Broth from the stew is added to the masa with annatto oil, butter and milk. The red orange color is from the addition of annatto seeds. The latter are extracts from palm or annatto oils. The shrub is most well known as the source of the red-orange, annatto pigment. This dual solubility property of annatto is rare for carotenoids. Olive oil and annatto are usually added and help the mix from turning brown. Since the 18th century, it has been coloured orange by adding annatto extract during manufacture. It is seasoned with liquid from the meat mixture, milk, and annatto oil.