Annatto

Annatto, or achiote, is the spice produced from the seeds of Bixa orellana, a tropical evergreen in the Bixaceae family.

REGION OF ORIGIN

Annatto comes from the tropical lowland forests of northern South America, with its natural range stretching to the Caribbean and southern Mexico. The tree thrives in the wild in these warm, humid environments. Indigenous peoples of the Amazon are believed to have been the first to use annatto, long before it spread across the world's tropics.

PART & COLOR

Annatto comes from the bright orange-red seeds within the tree's fruit pods. Their vivid color comes from two pigments found in the waxy outer layer of the seeds (called an aril). These pigments, bixin and norbixin, form the natural color E160b that is extracted for culinary and commercial uses.

HARVEST

Annatto trees thrive in warm, tropical climates. They begin flowering between their 1st and 2nd year, producing pinkish-white blossoms that develop into spiny fruit pods. Ripening over several months, they split open upon reaching maturity. The seeds are then carefully hand-harvested and sun-dried to preserve their color and potency.

Annatto seeds in wooden bowl next to a glass jar of achiote oil

FLAVOR & AROMA PROFILE

For such a vibrant spice, annatto’s aroma is unexpectedly delicate. It’s a pleasantly nuanced scent with faint notes of rose, nutmeg, dried peppermint, cracked nuts, and sun-dried wood. The flavor of the seeds is equally mild and earthy. It has a light peppery quality that fades into a nutty sweetness. You can deepen the seeds’ nuttiness by toasting them or infusing them in a neutral oil to make achiote oil.

Although annatto is mainly used for its brilliant color that makes dishes look richer and more enticing, its flavor shouldn’t be overlooked. It can serve a key supporting role in your seasoning. Never overbearing, annatto's subtle charms are always welcome.

CULINARY USES

Annatto has long been cherished by many Latin American and Caribbean cuisines for its ability to imbue dishes with a warm, golden-orange hue without a similarly striking flavor. This makes it rather handy as you can season the dish however you wish on top of annatto’s brilliant color and subtle nutty character.

While it’s primarily used in the Americas as the base of spice pastes and marinades for fish, meat, rice, and vegetable dishes, annatto is also frequently used in Southeast Asian cuisine to enhance soups, stews, and noodle dishes. Many Filipino and Vietnamese dishes call for the seeds of the “lipstick tree."

How to Use Annatto

SCIENTIFIC CLASSIFICATION

OTHER NAMES

English: annatto seed, annatto powder, annatto paste, lipstick plant, lipstick tree, lipstick spice, poor man's saffron, saffron of the Caribbean, achiote, achuete, bija, bixa, latkhan, roucou, urucu
Spanish: achiote, achote, bija, onoto
Portuguese: urucum, colorau (powder only)
The Caribbean: achiote, annatto, rouco, roucou, bija
French: rocou, roucou, achiote
Italian: annatto, anotto, achiote
German: Annatto, Orleans-Saat
Dutch: anatto, orleaan
Czech: anato, bixové semeno
Hungarian: annatto, achiote
Greek: annáto
Danish: annatto
Norwegian: annatto
Swedish: annatto
Finnish: annatto
Polish: annatto, orleański barwnik
Turkish: annatto, arnatto, aşiyot
Hebrew: annato
Arabic: annato
Persian/ Farsi: annato, rang-e orleans
Swahili: annatto, rangi ya urucum
Russian: annato, biksa, pomadnoe derevo
India: latkhan, sendri, annatto, achiote
Thai: si phom ahan achiote, achiote
Vietnamese: điều, hạt điều màu, hạt annatto, dầu điều (annatto oil)
Malay: biji annatto, pewarna urucum
Indonesian: kesumba, pewarna annatto, pewarna orleana
Filipino: atsuete, achuete
China
- Mandarin: yan zhi shu, hóng mù rǎn liào, annatuo
- Cantonese: yin ju syuh, onnato
Korean: annato
Japanese: anatō

Note: In many European and Asian languages, annatto is a loanword as it's not a native plant in those regions.

NUTRITION FACTS

HEALTH BENEFITS

Indigenous peoples of South and Central America have valued annatto in traditional remedies for thousands of years. It was mainly applied topically to wounds, burns, and skin irritations, which is supported by our modern understanding of the spice’s antimicrobial and anti-inflammatory effects. Here are more promising areas of annatto’s medicinal potential:

Antioxidant and Anti-Inflammatory Action
- Annatto is rich in carotenoids, especially bixin and norbixin, which are natural dyes as well as antioxidants. The indigenous use of annatto as face paint likely also benefited their skin health. Additionally, studies suggest annatto extracts may be able to lower inflammation markers.
Antimicrobial Properties
- Annatto compounds can inhibit the growth of certain bacteria and fungi, supporting traditional use in food preservation and wound healing.
Heart Health
- While human trials are limited, animal studies indicate that tocotrienols (vitamin E compounds found in annatto seed oil) may help lower cholesterol and protect arteries.

Important Considerations

Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of annatto's medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Annatto should not be considered a replacement for conventional medical treatments. While it is generally safe for most people, it is critical to exercise moderation and consider interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices or herbs medicinally.

CHEMICAL COMPOSITION

Annatto derives its vivid color and subtle flavor from various bioactive compounds, the most significant of these being carotenoids. These pigments not only give annatto its signature orange-red color but also contribute to its mild earthy aroma and antioxidant properties. Here is a breakdown of annatto’s chemical makeup:

Pigments

Bixin
- Culinary: The primary carotenoid in annatto—largely responsible for the spice's famous color. Bixin is oil-soluble, which makes it easy to infuse oils (annatto/ achiote oil) to color foods like rice, meats, and stews.
- Medicinal: Antioxidant properties. Mild anti-inflammatory and antimicrobial activity.
Norbixin
- Culinary: A water-soluble derivative of bixin, making annatto especially versatile as a food coloring. Used in products like cheese, butter, and beverages where oil isn't ideal.
- Medicinal: Antioxidant properties.

Flavor & Aroma Compounds

β-Ionone
- Culinary: Contributes delicate floral and fruity notes reminiscent of violet and raspberry.
- Medicinal: Antioxidant and anti-inflammatory potential.
Geranylgeraniol
- Culinary: Provides a delicate, herbaceous aroma that enhances the flavor of annatto.
- Medicinal: Antioxidant and antimicrobial potential.
β-Caryophyllene
- Culinary: Adds a faint, peppery, woody undertone similar to black pepper and cloves.
- Medicinal: Anti-inflammatory and analgesic properties.

Other Phytochemicals

Tocotrienols (vitamin E compounds)
- Culinary: Little to none.
- Medicinal: Potent antioxidant with potential to support cardiovascular health.
Flavonoids (luteolin and apigenin)
- Culinary: Minor contributors to flavor.
- Medicinal: Potent antioxidant and anti-inflammatory properties.

Understanding Composition

Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the Nutrition Facts above, this section focuses on the compounds most responsible for a spice or herb's culinary and medicinal properties.
Chemical composition can vary widely, mainly in the concentrations of compounds. This is why there are differences in quality and why spices are often graded by measuring the key compounds that directly influence flavor, aroma, and color.
This variation, and therefore, quality, is affected by variety/cultivar, age/ripeness/freshness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice is a celebration of a complex journey, shaped by both natural forces and human ingenuity.

ALTERNATIVE USES

Annatto is a prime example of how a humble spice can enrich food, culture, and industry alike. Here are some of its most popular alternative uses:

Cultural and Spiritual Significance
- In many Indigenous cultures in Latin America, annatto seeds are ground into a paste for ceremonial body paint. It mainly serves a symbolic role, often representing vitality and protection and reflecting one's identity, status, or spiritual beliefs. But the paste also offers practical benefits. It helps to protect against insects and sun damage, and its antioxidant action is good for the skin!
Dye
- Annatto has been valued as a natural dye for centuries. Depending on how it's processed, it can produce a spectrum of hues, from golden yellow to deep orange to reddish-brown. It's widely used to color textiles, crafts, cosmetics, and food.
Cosmetics
- Annatto comes from the "lipstick tree" for good reason. The brilliant red coating of the fresh seeds is as effective as many lipsticks in stores. Annatto-derived colorants are also commonly used in commercial lipsticks, blushes, and foundations.
Ornamental Plant
- The achiote tree is also grown for its beauty in many tropical regions. Its pinkish-white flowers and spiky, heart-shaped pods give it a unique aesthetic appeal.

Disclaimer: While annatto shows promise in these areas, its effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

While annatto’s vivid color is its most recognizable trait, the subtlety of its earthy, nutty flavor is the most difficult thing to replicate. Use the following sparingly to avoid overwhelming delicate recipes.

Paprika
- Sweet paprika adds a reddish-orange color, though slightly deeper and redder than annatto. Its mild earthiness and sweetness can also stand in for annatto's flavor in a similarly unpronounced way, making it a great all-around substitute for annatto.
Turmeric
- Offers a bright yellow hue with an earthy flavor. While the color leans more yellow than annatto’s deep orange, it works well in rice dishes, curries, and sauces where color is paramount. But be mindful of its flavor—it's much more potent and bitter than annatto's and can quickly dominate a dish if the other spices and ingredients aren't complementary.
Saffron
- Saffron imparts a luxurious golden-yellow hue, similar to annatto’s color in rice and liquid-based dishes. But like turmeric, saffron’s flavor is much more floral and complex, so it should be used lightly. It's also much more expensive, so this would have to be a high-end dish to warrant the substitution.

Substitution Tips

Incomplete Substitution: All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
Quantity: Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
Context: Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
Experimentation: Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

A BRIEF HISTORY

In the beginning, annatto played a vital role in the traditions and daily life of Indigenous peoples across the American tropics. It was cultivated for its bright pigment at least 3,500 years ago, making it one of the earliest known plant-based dyes in human history. For the Aztecs, Maya, Caribs, Taíno, and countless Amazonian tribes, annatto was used to create striking orange-red body paint, often worn during spiritual ceremonies, rites of passage, and warfare. The brilliant color symbolized blood, vitality, and protection.

Annatto was also used to dye textiles and decorate pottery. Ancient Maya manuscripts and temple murals show annatto being used to create ceremonial dishes such as sacred tamales, often prepared as offerings to the gods. The Aztecs called it “achiotl.” They frequently mixed annatto with cacao to give sacred beverages a rich, reddish hue. The spice was indeed of great importance to the cultural, spiritual, artistic, and culinary practices of these early civilizations.

In the 15th and 16th centuries, annatto caught the attention of European explorers, colonial traders, naturalists, and merchants. Spanish and Portuguese colonists were fascinated by the vibrant pigment, which rivaled the costly saffron dyes already prized in Europe. By the 17th century, annatto was being exported to Europe.

It became known as “orleans,” referencing the French port city of Orléans, which served as a major distribution hub for annatto dye. It quickly found favor as a natural textile dye, particularly in the wool and silk industries. Annatto was also adopted for coloring butter and cheese, a practice that continues today.

Also in the 17th century, Portuguese traders and Spanish colonists spread annatto throughout Southeast Asia. The unique beauty of the tree itself made it a popular addition to many colonial gardens. It soon became popular with the local peoples of the Philippines, Vietnam, and parts of Indonesia, where it remains an essential cultural and culinary ingredient to this day.

While annatto's early appeal was mainly as a natural dye, its culinary potential soon became apparent. In many Latin American, Caribbean, and Southeast Asian cuisines, annatto is now prized for both its coloring and its mild, nutty, earthy flavor. In Mexico and Central America, annatto seeds are ground into achiote paste, a key seasoning for iconic dishes like cochinita pibil, a slow-roasted pork dish from the Yucatán Peninsula. Annatto oil is used across the Caribbean to color and flavor rice, stews, and meat dishes. The same thing, called “atsuete oil” in the Philippines, is a staple ingredient for vibrant noodle dishes like palabok and batchoy.

Today, annatto cultivation is widespread in tropical regions across the Americas, Africa, and Southeast Asia, with Peru, Brazil, Mexico, India, and the Philippines among the largest producers. It is grown both for culinary use and for the production of natural food coloring, where its derivatives, bixin and norbixin, are extracted and refined into commercial colorants for the global food, cosmetic, and textile industries. The natural color E160b is made in this way.

It remains one of the world’s most popular natural colorants, widely used in processed foods like cheese, butter, margarine, snack foods, and confectionery. In recent decades, rising consumer demand for natural, plant-based ingredients has sparked renewed interest in annatto. It is often favored as an alternative to synthetic dyes, contributing to the clean-label movement in the food industry.

Annatto’s enduring legacy lies in its ability to bridge ancient traditions and modern applications, uniting cultures across continents with its brilliant color and subtle flavor. From sacred ceremonies in the ancient Americas to dinner tables, food factories, and textile workshops worldwide, annatto has left its mark not only on history but on the very palette of human creativity.

Annatto is a great example of what a spice can be—not just a flavor enhancer but a vibrant thread woven through the fabric of food, art, and cultural identity for millennia.

LEARN MORE ABOUT ANNATTO

How to Use Annatto: The Lipstick Spice