Annatto Seeds or Achiote

Annatto Seeds

“Annatto” or “Anatto” refers to the seeds of the annatto shrub (Bixa orellana). The yellowish to reddish seeds have a slightly bitter taste. Their most important property, however, is that they can give dishes a vibrantly bold color.

The plant originally comes from South America but was brought to Asia by Spanish traders. There, the dried seeds are used especially in Filipino and Chinese cooking to color dishes red.

In South America, the seeds were already used by the Mayas as a seasoning, dye, and even a form of currency. Other names for the seeds are “Achiote”, “Bixin”, “Orlean”, or “Ruku”.

You can find annatto seeds in well-stocked Asian supermarkets that also carry Filipino products. If your city has a shop with South American products, you can look there as well.

Annatto Powder

Annatto powder is made from ground annatto seeds and is a more convenient alternative to the whole seeds. The finely ground powder can be stirred directly into marinades, sauces, and batters without having to soak the seeds first.

The powder has the same slightly bitter and earthy note as the seeds and colors dishes with the same vibrant orange-red. It is widely used in Filipino and Latin American cooking, where it is used for seasoning and coloring dishes.

You can find annatto powder in well-stocked Asian supermarkets, often next to the whole seeds or in the spice section.