Annatto is the seed or extract of the achiote tree, which is indigenous to Central and South America, Mexico, and the Caribbean. The fruit of the achiote tree is shaped like a heart and covered with thick, spiky hairs. As the fruit matures, the pod can be opened easily by hand to reveal its red seeds. The seeds and pulp have been used for hundreds of years for a variety of purposes including dyes, medicine, and an ingredient in many foods.
Rather than adding annatto seeds whole, the seeds are usually steeped in oil, turned into a paste, or ground to a powder prior to adding to recipes. Annatto is a key flavor component in many Latin American dishes, along with Caribbean and Filipino cuisines. Annatto’s flavor can be described as earthy, musky and slightly peppery with a sweet and floral hint of nutmeg. Due to this sweet and peppery taste, annatto is often used as a condiment to enhance the flavor of dishes and works well in soups, stews, sauces, and marinades. However, annatto seeds are not suitable to be used alone or as the main seasoning in a spice blend due to its mild flavor. Annatto pairs well with spices such as garlic, chili peppers, and cumin.
Annatto seeds are a deep, bright orange-red but when used as a dye, its natural hue ranges from yellow to dark orange. When used commercially, the seeds and flesh are processed to extract the potent edible dye. It is believed that annatto was first used as a dye in the kitchen when Europeans in the Americas couldn’t find saffron to tint their food. Annatto is used for the yellow color of butter, margarine, and cheese. It is also used as a colorant in processed meats, smoked fish, beverages, yogurt, baked goods, and many various packaged foods.
Without annatto, many Latin American or Caribbean dishes would not have their authentic look and taste. Annatto seeds are a difficult spice to use, so it’s important to not use too much. When too much of the spice is used, a dish will have a more intense color, but the flavor will also become more bitter. Overall, annatto infuses foods with a pleasant flavor and is the most effective all-natural pigment.
