Annatto Seeds, Urucu or Achiote (Bixa Orellana)

Introduction:

Annatto, also known as urucu or achiote (Bixa orellana), is a tropical plant species found in various regions of the Americas. It is predominantly cultivated in Costa Rica, Mexico, Panama, Colombia, Ecuador, Venezuela, the Andes of Peru, and has been grown since pre-Columbian times. The seeds of this plant are used to produce a spice known as annatto, which is widely used as both a food colorant and a condiment. In Mexico, it is also commonly referred to as acotillo.

Description:

Annatto is a perennial shrub that can grow up to 2-4 meters, and in some cases, up to 6 meters in height. It has a low, spreading canopy with a brown stem. The leaves are large, simple, and have a rounded or subtruncate base, measuring 6-27 by 4-19 centimeters. They are light green in color, persistent, alternate, with smooth margins and cordate shape. The leaves have long, thin, glabrous petioles measuring 3-8 (10) centimeters in length, which thicken at the ends. The flowers are arranged in terminal panicles, ranging from 5-10 centimeters in length, with glandular hairs. They are hermaphroditic, varying in color from whitish to pink, with a diameter of 3-6 centimeters. The flowers have pedicels measuring 7-16 millimeters in length and a ring of glands below the calyx. The calyx has wide, ovate to orbicular sepals measuring 1-2 centimeters in length, which are deciduous. The corolla consists of very obovate petals measuring 1-2 centimeters in length, ranging in color from pink to white. The flowers have numerous stamens with violet-colored anthers and bloom in a staggered manner, starting from the terminal buds.

The fruit of the annatto plant is a red, dehiscent capsule, ranging from 2 to 6 centimeters in length. It is covered in thick, spiny hairs and changes from dark green to dark reddish-brown as it ripens. Each valve of the capsule contains a variable number of seeds, usually ranging from 10 to 50, depending on the size of the capsule. The seeds are compressed and measure 5 millimeters in length. They have a red, viscous substance covering the seed coat.

Other Common Names:

In the Portuguese-speaking culture, annatto is also called “açafroa” (as it resembles saffron in terms of color, although true saffron gives a yellow color) and “colorau” (which means “colored” and refers to its red color).

Uses:

Annatto is primarily known for its seeds, which are a rich source of a natural reddish-yellow dye known as annatto, commonly used as a food colorant. The annatto dye is also used as a condiment, and it is frequently used in the coloring of cheeses such as Cheddar, American, and Mimolette. It is also used in margarine, butter, rice, smoked fish, and as a culinary spice. Annatto is widely used in Latin American and Caribbean cuisines, as well as in the Philippines, both as a colorant and a flavoring agent. In Cuban cuisine, it is commonly used under the name “bijol” to give a yellow color to various rice dishes, soups, and stews. In the traditional Venezuelan dish called “hallaca,” annatto is an essential ingredient. In the Santa Cruz region of Bolivia, it is used (under the name “urucu”) to sweeten a type of stew called “locro carretero.” Annatto is also used as a seasoning and coloring agent in Yucatecan cuisine for dishes like cochinita pibil and Mukbil pollo, among others. It was widely used by the Mayans and spread throughout the Americas, the Canary Islands, and Southeast Asia, where it is also used in regional gastronomy.

In Peru, annatto is the primary seasoning in a popular dish called “aji de gallina,” a creamy chicken stew flavored with yellow chili pepper and annatto. It is also used in traditional Peruvian dishes like “seco de carne” (beef stew) and “arroz con pollo” (chicken with rice). The vibrant color and distinct flavor of annatto make it a beloved ingredient in Peruvian cuisine.

Conclusion:

Annatto, or achiote, is a tropical plant species grown in various regions of the Americas. Its seeds are used to produce annatto, a natural red-yellow dye that is also used as a condiment in culinary practices. This versatile spice adds color and flavor to a wide range of dishes, from cheeses and margarine to soups and stews. Its importance in Latin American, Caribbean, and Peruvian cuisines reflects its cultural and culinary significance. Whether used for its vibrant color or unique taste, annatto continues to be an integral part of traditional and contemporary gastronomy.