annatto
Sign in to saveAlso known as roucou, achiote
right|thumb|250px|Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted
Research
334 papers- Annatto (Bixa orellana)-Based Nanostructures for Biomedical Applications-A Systematic Review.Pharmaceutics · 2024
- Annatto: a natural choice.Biologist (London, England) · 2000
- Bixa orellana L. (Achiote, Annatto) as an antimicrobial agent: A scoping review of its efficiency and technological prospecting.Journal of ethnopharmacology · 2022
- Annatto seeds as Antioxidants Source with Linseed Oil for Dairy Cows.Animals : an open access journal from MDPI · 2021
- Plant age-dependent dynamics of annatto pigment (bixin) biosynthesis in Bixa orellana.Journal of experimental botany · 2024
via PubMed
~9 min read
Encyclopedic overview
10 sectionsContents
- History
- Culinary uses
- Traditional cuisine
- Industrial food coloring
- Cheese
- Chemical composition
- Safety
- References
- Further reading
- External links
right|thumb|250px|Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery".
Excerpted from Wikipedia’s “annatto” article, available under the CC BY-SA 4.0 licence.