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[[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.
==Footnotes==
<div class="references-small">
<!--See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for an explanation of how to generate footnotes using the <ref(erences/)> tags-->
<references/>
</div>
==References and Sources for Further Reading==
*{{Grocers}}
*The Herb Book, John Lust (Bantam Books, New York, USA, 1984)
*Cooking With Spices, Carolyn Heal & Michael Allsop (David & Charles, Vermont, USA 1983)
*The Book of Spices, F. Rosengarten Jr. (Livingston Publishing Co. , Penn., USA, 1969)
{{Herbs & spices}}
[[Category:Food colorings]]
[[Category:Spices]]
{{ingredient-stub}}
'''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.
==Footnotes==
<div class="references-small">
<!--See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for an explanation of how to generate footnotes using the <ref(erences/)> tags-->
<references/>
</div>
==References and Sources for Further Reading==
*{{Grocers}}
*The Herb Book, John Lust (Bantam Books, New York, USA, 1984)
*Cooking With Spices, Carolyn Heal & Michael Allsop (David & Charles, Vermont, USA 1983)
*The Book of Spices, F. Rosengarten Jr. (Livingston Publishing Co. , Penn., USA, 1969)
{{Herbs & spices}}
[[Category:Food colorings]]
[[Category:Spices]]
{{ingredient-stub}}
