Crimson hued and gravel-like in texture, annatto seeds are derived from the achiote tree which is commonly found in tropical regions like Mexico and Brazil. The word ‘annatto’ colloquially refers to the reddish food colouring paste derived from the seeds, or the powdered form of the spice.
A spice with an unusual flavour profile, annatto is used popularly in Central American, Latin American and Caribbean meat and rice dishes. It is sometimes known as ‘the poor man’s saffron’, as it is used to impart a bright yellow or orange colour to foods, oils and even cheeses. However, its flavour and aroma are also essential in the making of some traditional Latin American dishes. One could describe the aroma of annatto as floral and peppery with a hint of nutmeg and its flavour as a mix of earthy notes, sweetness and peppery hints.
A few things to remember about Annatto Seeds:
- The seeds cannot be consumed as is as they are too hard to digest. The tiny stone-like texture is not ideal for direct consumption. The way to consume annatto is as a natural food colourant, as achiote oil, paste or in its powder form. However, don’t try to powder them at home as these seeds are difficult to disintegrate and may stain your kitchen equipment.
- Annatto’s flavour intensity is described as mild, which is why it is used as a food colourant, as it does not impart or change the flavour of food while it lends its orange-yellow hue. And yet, used generously, it will lend its taste to food. However, using too much annatto to season food can cause it to go bitter.
- It is believed that about 70 percent of natural food colours are derived from annatto seeds.
- While annatto is safe to be consumed, it has been found that people who are sensitive and prone to allergies have contracted hives and other food-related allergies from orally consuming annatto.