These brightly colored little red seeds come from a small tropical tree native to South America where they are used as a spice to flavor savory dishes, especially pork and chicken dishes. Annatto seeds are one of the main spices used in the traditional cooking of the Yucatan section of Mexico, but the earthy flavored seeds are also found in Caribbean, Latin, Pilipino and Asian cooking.

Annatto seeds are also known as Achiote, Annatto, Achuete, Bixin, Roucou, Bijol, Pimentão Doce, and Achiote seeds.

Chili Peppers:

Ancho Chile Powder

Bhut Jolokia-World's hottest!

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Other Spices:

 and    

 

Because of its bright red color Annatto seeds, pronounced uh-NAH-toh, are also used a natural food coloring. It is commonly used to color some cheese such as cheddar, margarine, and confections. Annatto seeds brightly colored pigment is also used to color lipstick and even to make body paint. They are sometimes used as a substitute for saffron such as when it is added to rice to give it a nice yellow color.

 

Some people may have an allergic reaction to Annatto seed.

Annatto seeds come from the Achiote tree, Bixa orellana, which produce beautiful pink flowers that ripen into inedible fruits that contain the Annatto seeds. These small trees which generally only grow to a height of about 15 feet, but are prolific producers of Annatto seeds and a single tree can yield over 500 pounds of seeds every year. The Achiote tree has been used for other purpose than as a seasoning for thousands of years. Sometimes called a lipstick tree.

The Annatto seeds are commonly ground into a paste that is used to marinate meats. Annatto pastes generally contain garlic, herbs, spices and vinegar.

Annatto seeds are commonly used in three different ways in home cooking:

The whole seeds are ground into a powder or paste and then combined with other spices and herbs and used as a spice mixture. This mixture can then be applied to savory foods and cooked as is or used as a marinade/rub or added to one. Annatto seeds are surprisingly tough and hard to grind, an electric coffee grinder works well. Use three to five second pulses for about 30 seconds or until a fine powder is created.

The whole Annatto Seeds are cooked in hot oil, or traditionally lard, for about ten minutes before being removed and then the oil/fat is incorporated into foods. This method extracts the fat-soluble compounds from the seeds and the resulting Annatto oil will have a pleasant red hue to it. This oil can then be used in small quantities as a natural food coloring, in larger amounts to add color and flavor to foods. The general rule of thumb in making Annatto oil is to use twice the amount of any heat stable oil as whole Annatto seeds and the seeds should be cooked in the hot oil for at least five minutes or until the desired color is achieved. The Annatto oil will have an earthly flavor with hints of ginger and pepper.

The whole seeds are steeped in a warm liquid for some time before they are removed and discarded. This method removes mostly the water-soluble compounds from the seeds and the steeping liquid takes on a yellowier hue. If the liquid contains both water and fats such as in meat based stocks, both water and fat soluble compounds maybe extracted along with their flavor and color profiles.

This Annatto water can then be used to color stocks, or cook yellow colored rice.

Like other spices Annatto seeds should be stored in a cool dark place in an airtight container. Stored correctly the seeds will remain fresh for at least one year.

 Contact Us Privacy Policy About Us Home Site Map