Annatto
Annatto, also known as Achiote, comes from the seeds of a shrub indigenous to the Caribbean and Central America. The seeds are an amazing brick-red color that is powdery and sticks to anything it touches. The color is striking enough that it was traditionally used for cosmetics, textiles and in some cases war paint. We are most familiar with it as a coloring agent for butter or cheeses, like Mimolette and Cheshire.
Annatto seeds have a mild peppery taste, and can be used to add color to many dishes by first cooking the seeds in oil, or another cooking liquid, to extract the color. Discard the seeds and use the colored liquid for making your rice, fish, chicken or whatever other dish to which you are looking to give that bright orange color. You can use the powder in the same way, without having to deal with the seeds.