Botanical Name: Bixa orellana
Also Called: Achiote
Annatto Seeds are small, reddish-brown, prized for their vibrant color and earthy, slightly peppery flavor. Native to tropical regions of the Americas, the seeds have been used for centuries as a natural food dye, spice, and even for medicinal and cosmetic purposes. Annatto is a versatile ingredient that adds visual appeal and subtle flavor to dishes.
The Bixa orellana tree is a tropical evergreen that grows up to 20 feet tall, adorned with heart-shaped leaves and clusters of pink or white flowers. Its fruit is a spiky pod containing numerous small, hard seeds. These seeds are the source of the vibrant red-orange pigment and are either used whole, ground into a powder, or infused into oil or water.
Annatto Seeds are a cornerstone of many Latin American, Caribbean, and Southeast Asian cuisines. They are primarily used as a natural food coloring, imparting a rich orange-red hue to dishes such as rice, stews, and sauces. In Mexican and Central American cooking, Annatto is often incorporated into spice blends like recado rojo (achiote paste), used to marinate meats or flavor tamales.
In the Caribbean, Annatto-infused oil is a popular base for sautéing vegetables and meats, while in the Philippines, it is used to give a distinctive color and flavor to traditional dishes like kare-kare and palabok. The flavor of annatto is subtle, with earthy, nutty, and peppery undertones, making it a versatile seasoning that complements both savory and mildly sweet dishes.
Annatto seeds should be stored in an airtight container in a cool, dark place to retain their potency. To use, simmer the seeds in oil or water to extract their color and flavor, or grind them for a more concentrated application.