Bixa orellana

Achiote or annatto seed is the orange-red seed of the evergreen annatto tree, native to tropical South America.

Even before the contitution of Colombia, the seeds were widely used as a dye for food, textiles and as a dye for leather; in the West it is still used today as a dye for butter, cheese, smoked fish and in cosmetics.

Brazil and the Philippines are the main producers of annatto, but the tree grows throughout Central America, the Caribbean and parts of Asia.

FLAVOR

The seeds have a mild floral minty scent and a delicately earthy, slightly peppery flavor with bitter notes. If it is used in larger quantities than those required for coloring, it gives dishes an acceptable earthy taste.

USED AS dried seeds.

PURCHASE AND STORAGE

Annatto seeds are available whole or powdered in Latin American, Spanish and East Indian markets.

The seeds should have a healthy rusty red color, and those with a brown tone should be avoided.

Ground annatto seeds are often mixed with starch flour and sometimes with other spices, especially cumin.

Both whole and ground seeds should be kept in well-closed containers in a dark place where they can last up to 4 years.

USE IN COOKING

Annatto seeds can be soaked in hot water to create a colored liquid for stocks and stews or to color rice.

In the Caribbean, the seeds are fried in oil over low heat to give the oil a deep golden or orange color, which is later used in cooking. Fat or oil colored this way can be stored for several months in the refrigerator.

In Jamaica, annatto seeds are mixed with onions and chili peppers in a sauce that is served with seafood and ackee (a fruit from the lychee family) as a traditional Jamaican dish.

In the Philippines, annatto is added to soups and stews mainly for color and is an indispensable ingredient in the famous pipiano, a pork and chicken dish, while in Latin America it is used as an ingredient in the recado rojo paste, with which chicken, fish and even pork can be marinated.

In Mexico, annatto is often added to the dough for tamales.

ESSENTIAL FOR pipian, recado rojo.

GOOD WITH beef, egg dishes, fish, root vegetables, okra, onion, pork, poultry, rice, pumpkin, sweet pepper, sweet potato, tomato.