New World Spice-Annatto Seed

Annatto seed is a rising star in American kitchens. 

Annatto seed has been little-known and under-used by home cooks.  Commercially, though, it is well-known.  Considering it is an original native of the Americas, the general public in the U. S. does not even know of the existence of annatto seed.  Try and find annatto seed in the supermarket, or even your favorite retail specialty food shop.  Yet, there it is on the ingredient list of many different packaged foods in the supermarket.

Annatto seed is also starting to show up in supermarkets, but you may have to search for it in the bottom or top shelves of the spice section, although, most supermarkets have a section featuring Mexican products.  You will probably find achiote paste there.  

Annatto seed comes from the spiny, scarlet fruit of the achiote tree (Bixa orellana).

It grows in the tropical and subtropical regions of the world.  Upon ripening, the heart-shaped seed pod splits open revealing its treasure of moist red pulp and cash of brick-red seeds.  The pod is not edible.  The pulp is used, sometimes with other spices such as cumin, garlic and chile to make achiote paste, which is easy to find in ethnic markets catering to Latino and Caribbean cooks.  The pulp is also processed and used commercially as a food colorant for cheeses, butter, margarine, snack foods, breakfast cereals and baked goods. 

Annatto seeds themselves are used in the kitchen, whole or ground to a powder, and added to foods and other seasoning blends. 

They have a faint aroma of black pepper and spice.  The flavor is mildly nutty and peppery, possessing no heat, but having a bitter, earthy under note.  Some people even find annatto has a slightly sweet taste.  With all these flavor attributes, one thing is very characteristic to annatto seed; its flavor is subtle, and is best suited on mild-tasting foods such as grains, legumes, chicken, fish, pork and most vegetables.

The origin of the achiote tree, which bears the annatto seed pods, was in South America.  It is most likely Brazil is where it first grew.

Upon its discovery by the Spanish during their conquest of the Americas, the spice was added to the list of spices and foods being traded around the globe.  It quickly spread to Asia and Africa.  The Portuguese spice traders took it to India and the Philippines.  Spain brought it back to Europe along with its other New World loot such as gold, chocolate, chile peppers and vanilla, just to name a few. 

Its distribution in Central America, Mexico and the Caribbean was due to trade among Meso-Americans. 

The Aztecs used it as a pigment to dye textiles and for recording on paper.  It was also used in other forms of art requiring a strong red or orange color.  Throughout the Americas, it was also used as an insect repellent, face paint, sunscreen and medicinally for stomach ailments including heartburn.  It also has mild anti-fungal properties.

Use of annatto seed in the British Isles goes back to the 16th century.

It was used then, as now, to color the cheeses they are so well-known for.  From the very beginning when the Spanish returned to Spain with annatto, it became a favorite substitute for the more expensive saffron.  The U. S. also has a long history of commercial use of annatto to color butter, cheese and cosmetics.

Today, annatto seed is grown commercially in Central America, Africa and Asia. 

It is common in Latin American and Caribbean cuisines as well as Mexican and the cuisine of the American Southwest.  Over the centuries, Spanish, Indian and Philippine cooking has embraced this wonderful spice for use in the kitchen.

Aside from imparting a golden hue to foods, annatto is also a source of vitamin A, and is rich in tocotrienols and antioxidants. 

Although it has been linked to food allergies in some people who are also extremely sensitive to peanuts and tree nuts, it is considered safe for most people.  It is also thought to increase blood sugar in some diabetes patients, therefore, reducing the effects of their medications.  More research is being done on this topic. 

By and large, if you have been eating cheese, butter and other processed foods all your life, you have been consuming annatto for a very long time.  The USDA requires manufacturers to post it on the ingredient list on the labels of packaged products.  Otherwise, food processors are not required to announce an allergen warning regarding annatto on food labels.

I would like to encourage you to add this New World spice to your collection of seasonings. 

There are some suggested uses following this article.  At a future date, I will have some recipes to help introduce you to annatto.  Follow the recipes as an introductory guide; then, strike out on your own.  Have some fun; experiment.

Thank you for the time and attention you took to read this article.  I hope it will be of help to you.  Remember:  Life is what you make of it; so, don’t forget to add some spice!