Annatto

Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted. Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery.

In commercial processing, annatto coloring is extracted from the reddish pericarp which surrounds the seed of the achiote (Bixa orellana L.). Historically, it has been used as coloring in many cheeses (e.g., Cheddar, Gloucester, Red Leicester), cheese products (e.g. American cheese,Velveeta), and dairy spreads (e.g. butter, margarine). Annatto can also be used to color a number of non-dairy foods such as rice, custard powder, baked goods, seasonings, processed potatoes, snack foods, breakfast cereals and smoked fish. It has been linked to cases of food-related allergies.

Annatto is commonly used in Latin American and Caribbean cuisines as both a coloring and flavoring agent. Central and South American natives use the seeds to make body paint and lipstick. For this reason, the achiote is sometimes called the "lipstick-tree". Achiote originated in South America and has spread in popularity to many parts of Asia. It is also grown in other tropical or subtropical regions of the world, including Central America, Africa and Asia. The heart-shaped fruit are brown or reddish brown at maturity, and are covered with short, stiff hairs. When fully mature, the fruit splits open, exposing the numerous dark red seeds. The fruit itself is not edible, however the orange-red pulp that covers the seed is used to produce a yellow to orange food coloring. Achiote dye is prepared by grinding seeds or simmering the seeds in water or oil.

Etymology

The scientific species name orellana is derived from the name of Francisco de Orellana (1511–1546), a Spanish explorer of the 16.th century who had taken part in various expeditions to the New World, securing colonies for the Spanish crown.

Annatto is na­tive to South America, and is currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Carib­bean, the seeds are usually fried in (animal or vegetable) fat; after dis­carding the seeds, the then golden-​yellow fat is used to fry vege­tables or meat. By this pro­cedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annatto seeds with some preser­vatives (acetic acid) that dis­solves completely in hot fat; it is easy to use and can also be added to mari­nades and sauces to improve the colour. Similar use is found in South America, namely, Perú and Bolivia.

naimchef@yahoo.comThe original Aztec drinking chocolate (see also vanilla) is reported to have contained annatto seeds as well; given their high fat content, this is entirely plausible, even more since the crimson red colour bears associations with blood and thus had religious connotations in Aztec society. Using annatto to deepen the colour of chocolate was common in Europe until the 17.th century; today, the spice has little if any significance and is used occasionally to give butter and cheese a deep yellow colour (see also blue fenugreek).

In South México (Yucatán), meat is often marinated with a spice mixture called recadothat derives its vibrantly yellow colour from liberal addition of annatto. The annatto seeds may be used ground (often after soaking in hot water to soften them) or in form of annatto oil. Recado is made from annatto, dried oregano, ground spices (black pepper, allspice andcumin), garlic and fiery Yucatecan chiles. They key flavour is the juice of bitter oranges (also known as sour oranges or Seville oranges) which adds a distinct, acidic fruitiness.

Recado‑ma­ri­nated meats are wrapped in banana leaves and baked in a hot stone pit. Baking in a hot oven, pan-frying or grilling is also possible. The technique can be applied to poultry and fish, but is most popular for pork, especially suckling pig. Food prepared this way is generally referred to as pibil.

By Spanish influence, annatto also has made its way to South East Asia. On the Philippines, the seeds are often ground to a powder and added to soups and stews; meat is often marinated with annatto-coloured seasonings. The colour obtained hereby is brownish–yellow, less vibrant than the colour resulting from usage of annatto oil in the Caribbean. The nearby Mariana Islands also have annatto seeds in their culinary repertoire; there, the fresh seeds are a component in spice pastes and lend a deep crimson red colour to rice or pork dishes.

Besides Philip­pino cooking, the cui­sines of South East Asia make little use of annatto seeds. In Viet­nam, bat­ters are often pre­pared with annatto oil to achieve a more attractive colour; annatto oil is also common for improving the colour of coconut-based curries (ca ri [cà ri], see rice paddy herb). Lastly, there are Vietnamese varieties of Beijing duck (ga quay mat ong [gà quay mật ong], can be prepared with either duck or chicken) that use annatto oil to colour the bird’s skin; Chinese cooks produce a similar colour by treating the duck with malt solutions, which caramelizes during baking. In China, annatto seeds are occasionally contained in seasonings or marinades for grilled or fried meats (predominantly pork), resulting in a bright orange meat surface.

Orange or yellow hues can also be obtained with several other plants. A chemically similar dye is contained in saffron, and the colour may become quite similar; yet saffron with its in­comparable fragrance is much more than just a colouring agent. Safflower, in contrast, does not have any taste at all and can, therefore, be used whenever colour is desired but no aroma wanted; but its staining capability is low. Lastly, turmeric has a strong, earthy aroma and stains food bright yellow.