Annatto seed

Annatto seeds (Bixa orellana) come from the achiote tree, native to the tropical regions of the Americas. These seeds are bright red to orange and are prized for their ability to impart a golden-yellow or orange color to foods. The seeds themselves have a mild, slightly peppery, and earthy flavor, though they are most often used for their color rather than their taste.

Annatto seeds are commonly used in cooking, especially in Latin American, Caribbean, and Southeast Asian cuisines. The seeds are often soaked in oil or water to extract the color, and the resulting annatto-infused oil is used to season rice, stews, soups, meats, and seafood. In addition to food coloring, annatto can also be found in various sauces, curries, and spice blends. It is a key ingredient in traditional dishes like Mexican arroz amarillo (yellow rice) and Filipino atchara (pickled vegetables).

Beyond its culinary uses, annatto seeds have a history of medicinal applications. They are believed to have anti-inflammatory and antimicrobial properties and are used in some cultures to treat digestive issues, skin conditions, and as a natural remedy for fevers. The seeds are also rich in carotenoids, particularly bixin, which contributes to their vibrant color and has antioxidant properties.

Annatto seeds are a versatile, natural ingredient that adds both color and mild flavor to food, making them an important component in many traditional dishes.