Annatto Seeds

Annatto seeds, derived from the tropical achiote tree (Bixa orellana), are prized for their vibrant hue and distinct flavor. These small, triangular-shaped seeds boast a rich, earthy aroma coupled with a slightly peppery and nutty taste profile. Renowned for their natural dyeing properties, annatto seeds have been utilized for centuries across various cuisines and cultures to impart a brilliant reddish-orange hue to dishes, textiles, and cosmetics.

In culinary applications, annatto seeds are commonly used in Latin American, Caribbean, and Southeast Asian cuisines, where they serve as a staple ingredient in traditional dishes such as achiote paste, arroz con pollo, and cochinita pibil. To extract their vibrant color and flavor, the seeds are often steeped or infused in hot oil or water, creating a base for sauces, marinades, and soups. Beyond their culinary uses, annatto seeds are also valued for their potential health benefits, including antioxidant properties and purported anti-inflammatory effects.

Whether employed as a natural food coloring agent or as a flavor enhancer, annatto seeds add a delightful burst of color and taste to a diverse array of culinary creations, making them an indispensable ingredient in the global pantry.