Annatto

File:Bixa orellana fruit open.jpg

Bixa_orellana_fruit_open.jpg

File:Tsachila.jpg

Tsachila.jpg

Colby_Cheese.jpg

bixin.png

Orange-red condiment and food coloring derived from the seeds of the achiote tree

Annatto

Alternative names	Achiote, Roucou
Type
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Seeds of the Achiote tree
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Annatto is an orange-red condiment and food coloring derived from the seeds of the Achiote tree (Bixa orellana). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery".

History

Annatto has been used for centuries by indigenous peoples in Central America and South America for both culinary and medicinal purposes. The Aztecs and Mayans used it as a body paint and lipstick, which is why it is sometimes referred to as the "lipstick tree."

Production

The seeds of the achiote tree are harvested and then dried. The dried seeds are either ground into a powder or paste, or infused into oil. The resulting product can be used directly in cooking or as a natural food dye.

Uses

Annatto is used in a variety of dishes and products:

• In Latin American cuisine, it is a key ingredient in dishes such as cochinita pibil and recado rojo.
• In the Philippines, it is used to color and flavor dishes like kare-kare and longganisa.
• In the United States, it is commonly used to color cheddar cheese, butter, and snack foods.

Health Benefits

Annatto is rich in tocotrienols, a form of vitamin E, and has been studied for its potential antioxidant properties. It is also used in traditional medicine to treat a variety of ailments, although scientific evidence supporting these uses is limited.

Related Pages

• Achiote
• Food coloring
• Latin American cuisine
• Philippine cuisine

This article is a stub related to food. You can help WikiMD by expanding it!