What Is Annato? Uses, Benefits, and Side Effects
Annato is a type of food coloring made from the seeds of the achiote tree (Bixa orellana). Though it may not be well known, an estimated 70% of natural food colors are derived from it.
In addition to its culinary uses, annato has long been used in many parts of South and Central America for art, as a cosmetic, and to treat various medical conditions. This article reviews the uses, benefits, and side effects of annato.
What is annato?
Annato is an orange-red food coloring or condiment made from the seeds of the achiote tree (Bixa orellana), which grows in tropical regions in South and Central America. It has several other names, including achiote, achiotillo, bija, urucum, and atsuete. It’s most commonly used as a natural food coloring, as it imparts a bright color that ranges from yellow to deep orange-red, similar to saffron and turmeric. Its color comes from compounds called carotenoids, which are pigments that are found in the seed’s outer layer and many other fruits and vegetables, such as carrots and tomatoes. Additionally, annato is used as a condiment to enhance the flavor of dishes due to its slightly sweet and peppery taste. Its aroma is best described as nutty, peppery, and floral. It comes in several forms, including powder, paste, liquid, and as an essential oil.
Antimicrobial properties
Research suggests that this food coloring may have antimicrobial properties. In test-tube studies, annato extracts were shown to inhibit the growth of various bacteria, including Staphylococcus aureus and Escherichia coli. In another test-tube study, annato killed various fungi, including Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer. Moreover, adding the dye to bread inhibited the growth of fungi, extending the bread’s shelf life. Similarly, one study found that pork patties that were treated with annato powder had less microbe growth than untreated patties after 14 days in storage. This research indicates that this food coloring may have a promising role in food preservation.
Annato uses
Annato has been used for centuries for various purposes. Traditionally, it was used for body painting, as sunscreen, as an insect repellant, and for treating disorders, such as heartburn, diarrhea, ulcers, and skin issues. Today, it’s mainly used as a natural food coloring and for its flavor profile. For example, this natural food additive is present in various industrial foods, such as cheeses, butter, margarine, custards, cakes, and baked products. In many areas of the world, annato seeds are ground up into a paste or powder and combined with other spices or seeds in various dishes. As such, it’s an important ingredient in cochinita pibil, a traditional Mexican slow-roasted pork dish.
Compared with artificial food colorings, annato offers antioxidants and has other benefits. Plus, its seeds can be used to make essential oils that are used in aromatherapy and may have antimicrobial effects.
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