ANNATTO
Bixa orellana Annatto is used as a spice, medicine and dyestuff. When it becomes ripe, the pod splits to reveal about fifty seeds surrounded in a red pulp. When used as a dyestuff it is used to color confectionery, butter, smoked fish and cheeses like Cheshire and Muenster. Using as an natural coloring it is also used in cosmetics and textile manufacturing. It is used to brighten and give an exotic appearance for many kinds of food dishes. The Mayan Indians used it as a coloring agent in foods, body paints, arts, crafts, and murals. The spice's shrub that grows 15 to 30 feet (5-10 m) in height, and seed description is dark red, heartshaped, 3 - 5 mm (1/8” - 3/16”). It's bouquet is slightly peppery with a touch of nutmeg. The flavor is peppery and lightly sweet. In colonial times it was used as hedge because of it's pink flowers. 1 small annatto tree can make up to 270 kg of seeds. Preparation of Annatto should be washed and dried separately from the meat of the seed pod for cooking use. They may be added directly to a cooking liquid until the desired color is obtained and then used for coloring rice, etc. Another common way is to fry the seeds in oil for a few minutes (best done in a covered pan as the hot seeds will pop), then get rid of the seeds and use the oil. Some recommend using one teaspoon of seeds to 4 tablespoons of oil. Storage of Annatto seeds should be kept out of light in an airtight container. As a spice or culinary use it is used for coloring cheeses, confectionery, butter and cheeses. It is mainly used in the Caribbean and Latin America, especially Guatemala, Philippines and Mexico.
Some medicinal properties considered from around the world.
Annatto medical uses worldwide:
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