View source for Annatto

[[Image:bixin.svg|thumb|right|300px|Bixin, the major [[apocarotinoid]] of annatto]]
'''Annatto''', sometimes called ''Roucou'', is a derivative of the [[achiote]] trees of tropical regions of the Americas, used to produce a red [[food coloring]] and also as a flavoring. It scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery"<ref> [http://www.theepicentre.com/Spices/annatto.html The Epicenter Encyclopedia of Spices]</ref>.

Annatto is produced from the reddish [[pulp]] which surrounds the seed of the achiote (''[[Bixa orellana]]'' L.). It is used in many [[cheese]]s (e.g., [[Cheddar cheese|Cheddar]], [[Red Leicester]], and [[Brie (cheese)|Brie]]), [[margarine]], [[butter]], [[rice]], smoked [[fish]] and [[custard]] [[powder]].

[[Image:Bixa orellana seeds.jpg|thumb|left|200px|Bixa orellana seeds]]
Annatto is commonly found in [[Latin America]] and [[Caribbean]] cuisines as both a coloring agent and for flavoring. Central and South American Natives used the seeds to make a [[body paint]], and [[lipstick]]. For this reason, the achiote is sometimes called the ''lipstick-tree''.

In [[Venezuela]], annatto (called locally 'onoto') is used in the preparation of [[hallaca]]s, [[perico]], and other traditional dishes.

In [[Brazil]], both annatto (the product) and the tree (''[[Bixa orellana]]'' L.) are called Urucum and the product itself may also be called Colorau.

In [[Cuba]] and other Caribbean islands, both fruit and tree are popularly called Bija (pronounced bee-ha) instead of Bixa.

It is a major ingredient in the popular spice blend [[Sazón]] made by [[Goya Foods]].

As a [[food additive]], annatto has the [[E number]] E160b.