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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Breeds, cuts & preparations
Variety
AchioteAnnatto SeedBixa orellanaRed AnnattoYellow Annatto
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
ColourfulEarthyMildMuskyPepperySlightly BitterSubtleWarm
History
MX
Mesoamerican cultures used annatto for food colouring, body paint, and seasoning.
Annatto spread with colonial trade as a cheese and butter colourant in Europe.
PH
Achiote entered Filipino stews and rice dishes via Spanish colonial foodways.
Industrial food colouring used annatto extracts alongside whole-seed culinary trade.