Annatto
Orange-red condiment and food coloring derived from the seeds of the achiote tree
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| Alternative names | Achiote, Roucou | |
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| Cooking time | minutes to minutes | |
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| Main ingredients | Seeds of the Achiote tree | |
| Ingredients generally used | ||
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| Food energy | kcal | |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g | |
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| 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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD
