ANNATTO SEED

Annatto seeds come from the achiote tree (Bixa orellana), a tropical shrub or small tree in the Bixaceae family, native to South America, probably from a region extending between the Guianas and northeastern Brazil. Introduced by the Arawak and Carib peoples in the Antilles as early as the 9th century, it is now cultivated in tropical and subtropical regions, particularly in Central America, the Caribbean, Africa (Kenya, Ivory Coast), Southeast Asia (India, Indonesia, the Philippines), and Mexico.

The achiote tree produces spiny, heart-shaped capsules, green and then red when ripe, which split open to reveal approximately 30 to 50 triangular red seeds surrounded by a pigment-rich wax.
The term "annatto" refers to the tree, the seed, and the extracted dye, depending on the context.
Nicknamed the "lipstick tree," it owes its name to its traditional use as a body colorant by Native Americans.

Nutritional Composition

Annatto seeds are rich in bioactive compounds, although their direct consumption is rare due to their hard texture. Their value lies primarily in the wax that surrounds them, which is rich in carotenoids. An analysis of the main components per 100g of seeds includes:
Carotenoids: Primarily bixin (fat-soluble, responsible for the red color) and norbixin (water-soluble, yellow-orange color), representing up to 3.2g of provitamin A (beta-carotene), 100 times more than carrots.
Vitamins: Vitamin E (antioxidant), traces of B vitamins.
Minerals: Calcium, magnesium, selenium, zinc, manganese, iron, potassium.
Other compounds: Ellagic acid (antioxidant), tannins, saponins, cellulose, tocotrienols (rare form of vitamin E), essential oils.
Antimicrobial properties: Active against bacteria such as Escherichia coli, Staphylococcus, and Listeria. These compounds give annatto antioxidant, anti-inflammatory, healing, astringent, and UV- protective properties.

Processing processes

Annatto seeds are hard and not directly edible. Their use requires specific processing:
Harvesting and drying: The ripe capsules are harvested, then the seeds are extracted and sun-dried to remove the pigment-rich red wax.

Pigment extraction

Annatto oil: The seeds are gently heated in vegetable oil (olive, sunflower) or macerated for 3 to 7 days to obtain a reddish-orange colored oil. Aqueous infusion: The seeds are infused in hot water (1 hour) to release norbixin, which is used to color dishes or as a dye. Powder: The seeds are ground (often after wax extraction) to produce a fine powder, easier to incorporate into dishes or cosmetics.

Industrial processing

Bixin is extracted to produce the food coloring E160b (annatto), used in the food industry. This process may include chemical solvents, which differentiates natural annatto from industrial coloring. Note: The seeds must often be removed from dishes after infusion, as they remain hard and tasteless.

Uses of annatto seeds

Annatto is a multifunctional ingredient, used in cooking, cosmetics, traditional medicine, and industry. Here are its main applications: - Culinary uses Annatto seeds are prized for their coloring power and subtle flavor, described as peppery, earthy, slightly musky, with hints of nutmeg and a hint of bitterness.
Food coloring: Used as a natural alternative to saffron or paprika, annatto colors yellow-orange or red:
Cheese: Mimolette, Cheddar, Edam, Livarot, Boulette d'Avesnes. Smoked fish: Haddock.
Industrial products: Butters, margarines, sauces, candies, ice cream, chocolates.
Cosmetic uses: Annatto oil is a prized ingredient for its protective and antioxidant properties: Sun protection: Rich in beta-carotene, it stimulates melanin production, preparing the skin for tanning and providing moderate UV protection.