achiote

Achiote, also called annatto, refers to the seeds of the tropical shrub Bixa orellana. Native to the Americas, it is cultivated in tropical regions for pigment and flavor. The plant is an evergreen shrub or small tree with spiny seed capsules. Inside are reddish seeds covered by a red-orange aril, the source of the color.

The seeds contain pigments bixin and norbixin. Ground seeds or extracted aril yield a yellow to orange-red color. Bixin is fat-soluble; norbixin is water-soluble. The pigment serves as a natural food coloring and dye, and it also contributes a mild, earthy flavor.

Culinary uses: In Latin American and Caribbean cuisines, annatto colors and flavors dishes. Achiote paste or annatto oil is common in Mexican, Central American, and Caribbean cooking, used in marinades, adobos, and regional dishes such as cochinita pibil and arroz con pollo. It is used to tint cheeses, butter, rice, and stews.

Other uses and safety: The pigment is used in cosmetics, textiles, and leather. Some traditional medicines mention annatto, but evidence is limited. Achiote is generally regarded as safe; allergic reactions are rare. Dried seeds should be stored in a cool, dry place to preserve color.