Bixa orellana
Family: Bixaceae
Synonyms: Urucum, achiote, urucu
Forms of use: seeds, dried, whole and ground
Origin: the bush is native to South America. It is grown in the Caribbean, Mexico, and in the Philippines as well.
Aroma: Annato has a light floral odor. Fresh annatto seeds are peppery. However, they lose their aroma fast if dried.
Use: Annato is used mainly in Caribbean and Latin American cuisines. Besides being used as a spice, it gives food an orange color. British cheddar is colored with annatto as well.
Buying/storing: Annatto is available only in special spice stores. Its seeds can be stored for every long periods of time in air-proof closed containers stored in a dark place. The seeds should be brick red, not brownish.
Properties: the bush grows up to 6 feet high. Its pink blossoms resemble to roses. The seeds are contained in heart-shaped shells with thorns resembling sweet chestnuts.
TIPS FOR COOKING:
The best way to process the seeds is to make oil of them. Put the seeds into a little hot oil and when the oil turns orange, cool it and remove the seeds. The mixture stored in a dark bottle lasts as long as the oil.
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