By Liliana Usvat
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Native to the
Amazon forests of Peru and Brazil, annatto is a shrub or small tree with
heart-shaped leaves, lovely pinkish-lavender flowers.
An ethyl alcohol extract of dried Annatto fruit was shown to have in vitro activity against Escherichia coli and Staphylococcus aureus and an ethyl alcohol extract of dried leaves showed the same. Annatto leaves containe favonoids and the seeds contain carotenoids.
Other Uses
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"
They were used by the Caribs and Central American Indians for body paint and insect repellant. Ants that feed off the nectar at the flower base and on the main stem help to protect the plant from harmful creatures.
It is used in industrialized nations as a food coloring replacement for red dye #2, which was determined to be a carcinogenic.
The seeds can be ground and added to soups and stews or made into a paste to be spread on fish or pork before grilling.
History
The original Aztec drinking chocolate 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.
Around the World
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.
In South México (Yucatán), meat is often marinated with a spice mixture called recado that 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 and cumin), 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.
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This pink flowering shrub is cultivated for the
red/orange dye that comes from it's dried seeds.
The seeds are used in cooking to color food such as
rice, margarine and soup.
Commonly known as annatto seed in the States, the correct term for the
seeds of an annatto tree is achiote seeds. Native to South America, they
have been used to color food and cosmetics. These seeds have a
peppermint scent and a slightly peppery taste with just a hint of
bitterness.
Medicinal Uses
Annatto is a plant. The seed and leaf are used to make medicine.
People take annatto for diabetes, diarrhea, fevers, fluid retention, heartburn, malaria, and hepatitis. They also use it as an antioxidant and bowel cleanser.
Annatto is sometimes put directly on the affected area to treat burns and vaginal infections and to repel insects.
Water in which young leaves have been crushed and then strained, has been taken for diarrhea and dysentery.
Medicinal Uses
Annatto is a plant. The seed and leaf are used to make medicine.
People take annatto for diabetes, diarrhea, fevers, fluid retention, heartburn, malaria, and hepatitis. They also use it as an antioxidant and bowel cleanser.
Annatto is sometimes put directly on the affected area to treat burns and vaginal infections and to repel insects.
An ethyl alcohol extract of dried Annatto fruit was shown to have in vitro activity against Escherichia coli and Staphylococcus aureus and an ethyl alcohol extract of dried leaves showed the same. Annatto leaves containe favonoids and the seeds contain carotenoids.
Other Uses
They were used by the Caribs and Central American Indians for body paint and insect repellant. Ants that feed off the nectar at the flower base and on the main stem help to protect the plant from harmful creatures.
It is used in industrialized nations as a food coloring replacement for red dye #2, which was determined to be a carcinogenic.
The seeds can be ground and added to soups and stews or made into a paste to be spread on fish or pork before grilling.
History
Around the World
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.
In South México (Yucatán), meat is often marinated with a spice mixture called recado that 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 and cumin), 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.
