Organic Annatto Seed
Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as “slightly peppery with a hint of nutmeg” and flavor as “slightly nutty, sweet and peppery”.
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 now widely used in an artisanal or industrial scale 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, sausages, and more. In these uses, annatto is a natural alternative to synthetic food coloring compounds, but it has been linked to cases of food-related allergies. Annatto is of particular commercial value in the United States because the Food and Drug Administration considers colorants derived from it to be “exempt of certification”.
The annatto tree B. orellana is believed to originate from 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), sunscreen, and insect repellent, and for medical purposes. It was used for Mexican manuscript painting in the 16th century.
Ground annatto seeds, often mixed with other seeds or spices, are used in form of paste or powder for culinary use, especially in Latin American, Jamaican, Chamorro, and Filipino cuisines. Many cuisines traditionally use annatto in recipes of Spanish origin that originally call for saffron; for example, in arroz con pollo, to give the rice a yellow color. In Venezuela, annatto is used in the preparation of hallacas, perico, and other traditional dishes. Annatto seeds are also a component of some local sauces and condiments, such as recado rojo in Yucatán and sazón in Puerto Rico. Annatto paste is an important ingredient of cochinita pibil, the spicy pork dish popular in Mexico. It is also a key ingredient in the drink tascalate from Chiapas, Mexico. Elsewhere in Mexico where the annato is known as achiote, the spice is used in various cuisines. In the Philippines, where annato is popularly called atsuete, it is used for the sauce of pancit.
Using annatto for color has been a traditional characteristic of Gloucester cheese since the 16th century, when producers of inferior cheese used a coloring agent to replicate the orange hue achieved by the best cheesemakers. During the summer, the high levels of carotene in the grass would have given the milk an orange tint which was carried through into the cheese. This orange hue was regarded as an indicator of the best cheese and thus the custom of adding annatto spread to other parts of the UK, with Cheshire and Red Leicester cheese, as well as colored cheddar made in Scotland, all using this natural dye. Many cheddars are produced in both white and red (orange) varieties, with the latter being more popular despite the only difference between the two being the presence of annatto as a coloring. That practice has extended to many modern processed cheese products, such as American cheese and Velveeta.
Industrial food coloring
In the European Union, annatto has the E number E160b. In the United States, annatto extract is listed as a color additive “exempt from certification” and is informally considered to be a natural coloring. Foods colored with annatto may declare the coloring in the statement of ingredients as “colored with annatto” or “annatto color.”