Annatto

All About Annatto by Sandra Bowens

"Annatto is a shrub native to the Caribbean, South and Central Americas. Also referred to as the Lipstick tree, it has glossy leaves and pink starburst flowers. Seed pods are picked just as they begin to split and then dried in the sun. Peru is the largest producer while Brazil and Kenya are both known as major annatto processors.

Achiote, Spanish for annatto, is common in Caribbean and South American cooking.

image source

It has been called "poor man's saffron" for the color is similar to the more prized seasoning. The ground seeds are often found in sauces, stews and rice dishes.

The flavor is "earthy," somewhat dusky but rich. The seeds give off a lemony odor but none of that comes across in the taste. The thin coating of the seed is removed to produce a basic pigment known as "bixin." This is what gives color to butter and cheese as well as salad dressings, fish products and confections."

Wikipedia reports:

"In Venezuela, annatto (called locally 'onoto') is used in the preparation of hallacas, perico, and other traditional dishes.

In Brazil, both annatto (the product) and the tree (Bixa orellana L.) are called Urucum and the product itself may also be called Colorau."

Inhabitants of French Guyana Preparing Annatto,
from "Encyclopedie Des Voyages"
by L.f. Labrousse
image source

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