Annatto
orange-red condiment and food coloring derived from the seeds of the achiote tree
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. It is used to impart a yellow to red-orange color to foods, but may impart a sweet, peppery flavor.
The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food.
Annatto and its extracts are widely used artisanally and industrially as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, and sausages. In these uses, annatto is a natural alternative to synthetic food coloring compounds, but it has been linked to rare cases of food-related allergies.
History
The annatto tree B. orellana is believed to originate in tropical regions from Mexico to Brazil. It was probably not initially used as a food additive, but for other purposes, such as ritual and decorative body painting (still an important tradition in many Brazilian native tribes, such as the Wari'), sunscreen, insect repellent, and for medical purposes. It was used for Mexican manuscript painting in the 16th century.
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