Spice
Annatto
Annatto (achiote) is the seed of Bixa orellana, used for orange-red colour and mild peppery, earthy flavour in Latin American, Caribbean, and Filipino cookery. Seeds infuse oil or are ground into recado paste with spices. More colourant than heat; flavour is subtle compared with chilli.
Also known as: Achiote, Urucum, Atsuete, Annatto
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.06 g
- Saturated Fat 2.2 g
- Trans Fat 0 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 3.6 g
- Cholesterol 0 mg
- Sodium 42.4 mg
- Salt 0.1 g
- Total Carbohydrate 53.9 g
- Dietary Fibre 25.2 g
- Total Sugars 5.39 g
- Complex / starch 14.8 g
- Protein 10.2 g
- Water 21.9 g
- Energy 329 kcal
- Water 21.9 g
- Carbohydrates 53.9 g
- Sugars 5.39 g
- Monosaccharides 3.78 g
- Disaccharides 1.62 g
- Starch 14.8 g
- Amylose 3.69 g
- Amylopectin 11.1 g
- Digestible Starch 12.6 g
- Resistant Starch 1.48 g
- Fibre 25.2 g
- Soluble Fibre 8.82 g
- Insoluble Fibre 16.4 g
- Protein 10.2 g
- Plant Protein 9.64 g
- Fat 8.06 g
- Saturated Fat 2.2 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 3.6 g
- Vitamins 102 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.16 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.32 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 41.6 µg
- Vitamin C 2 mg
- Vitamin E 2.04 mg
- Vitamin K 30.3 µg
- Minerals 267 mg
- Major Minerals 260 mg
- Trace Minerals 6.8 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.16 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.32 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 41.6 · vitamin-e: 2.04 · vitamin-k: 30.3 ·
Minerals
Sodium: 42.39 · Potassium: 179 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Mesoamerican cultures used annatto for food colouring, body paint, and seasoning.
Annatto spread with colonial trade as a cheese and butter colourant in Europe.
Achiote entered Filipino stews and rice dishes via Spanish colonial foodways.
Industrial food colouring used annatto extracts alongside whole-seed culinary trade.