Wholesale Annatto

Annatto According to Legend
Annatto seed (Bixa orellana L.) is obtained from the heart-shaped fruit of the achiote, a small flowering tree that is native to Central and South America. Often referred to as simply achiote, annatto fruit and seed are also known by a variety of other exotic names, including roucou, bija, kangaram, jarak belanda, and atsuete, to name but a few.

According to legend, annatto seed was first introduced to the Philippines by the Spanish conquistador Gonzalo Pizarro y Alonso upon returning from an expedition to Peru, where he assisted his older brother in conquering the Incan Empire in the mid-16th century. Distracted by false tales of cinnamon trees growing prolifically in the Amazon basin, Pizarro abandoned the booty pillaged from the Incas in pursuit of the spice, which was a highly profitable commodity at the time. Unfortunately for the conquistador and nearly 2,000 of his soldiers, the cinnamon trees remained elusive. However, most of them died in the Amazon jungle. As for Pizarro, who was forced to leave behind his ill-gotten plunder and the hope of finding cinnamon, he was rewarded with the discovery of a bounty of annatto berries instead as he made his escape down the Amazon River.

The color of Annatto

Annatto seed contains pigments of yellow and orange-red hue depending on the seed. The indigenous people of the region used annatto to produce a dye for many purposes, most notably for body paint to deter evil spirits as well as human enemies. Mexican artisans of the 16th century used annatto dye to embellish manuscripts and maps produced during the Spanish conquest. Aannatto seed extract is included in many types of personal care products today. It is also used to tint lipstick, which is why the tree that bears the fruit is sometimes called the lipstick tree.

A Taste of South America
Annatto seed is also a traditional ingredient to flavor and color many South American dishes. Achiote paste made from the ground seeds, vinegar, and a variety of herbs, is a popular addition to soups, stews, moles, and rice dishes. In the United States, annatto seed is classified as a food and color additive (E number E160b) and it is used to tint cheese, butter, and margarine. American consumers may also be familiar with the seasoning blend sold as Sazón, in which annatto seed is a primary ingredient.

Those with an adventurous spirit and palate might try their hand at making recado, a traditional seasoning made from ground annatto seed, dried oregano, garlic, cumin, black pepper, allspice, Yucatecan chiles, and the juice of Seville oranges. This blend is excellent for marinating poultry, beef, or pork. This process can be expanded to include a method of cooking known as pibil, which involves wrapping the marinated meat in banana leaves and roasting it in an open fire pit (or an oven). The ground seed also makes an excellent addition to soups and stews, or can be infused in an oil to be used for frying foods. You might also try adding annatto seed to your next cup of hot chocolate, just as the ancient Aztecs to deepen its flavor and color.