Mysterious Annatto Seeds

Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods.  Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.  The fruit of the achiote tree is shaped like a heart and covered with thick, spiky hairs. As the fruit matures, the pod opens to reveal its red seeds. The seeds and pulp have been used for hundreds of years for a variety of purposes. The seeds can be ground into a powder, turned into a paste, or infused into oil. Commercially, the seeds and flesh are process to extract the potent dye.

The achiote shrub is indigenous to the Caribbean and Central America, with shiny heart-shaped leaves, sometimes with reddish veins. An attractive pink flower made it popular as a hedge plant in colonial gardens. The fruit capsule is heart-shaped, like a beech pod, with opposing clefts and red prickly spines. When ripe, the pod splits in half to reveal about fifty seeds encased in a red pulp. The pulp is used in many commercial dye products. The Bixa orellana is commercially grown for the dye product and for its seeds as a spice. It requires a tropical setting in a loamy soil at altitudes below 1,000 m (3,000 ft). It is sown from seed or from cuttings. The ripe fruits are collected then macerated in water. The dye settles and is collected and dried into cakes and the seeds are separated and washed.
Annatto seeds are washed and dried separately from the pulp of the seed pod for culinary use. They may be added directly to a cooking liquid or infused in hot water until the desired color is obtained and then used for stocks or coloring rice. It is also common to fry the seeds in oil for a few minutes (best done in a covered pan as the hot seeds jump), then discard the seeds and use the oil. Try using one teaspoon of seeds to 4 tablespoons of oil. Annatto seeds should be kept out of light in an airtight container.
Annatto is used both as a spice and a dyestuff. It may be better known to Mexican and Latin markets as achiote or in the Philippines as atsuwete or achuete .In the West it used to color confectionery, butter, smoked fish and cheeses like Cheshire, Leicester, Edam and Muenster. As an effective natural coloring it is also used in cosmetics and textile manufacturing. It provides a bright and exotic appearance for many kinds of dishes. Yeats wrote “Good arnotto is the colour of fire” (Natural History, 1870). The Mayan Indians of Central America used the bright dye as war paint.
Annatto is commonly used in Latin American and Caribbean cuisines as both a coloring and flavoring agent. Central and South American natives use the seeds to make body paint and lipstick. For this reason, the achiote is sometimes called the "lipstick-tree". Achiote originated in South America and has spread in popularity to many parts of Asia. It is also grown in other tropical or subtropical regions of the world, including Central America, Africa and Asia. The heart-shaped fruit are brown or reddish brown at maturity, and are covered with short, stiff hairs. When fully mature, the fruit splits open, exposing the numerous dark red seeds. The fruit itself is not edible, however the orange-red pulp that covers the seed is used to produce a yellow to orange food coloring. Achiote dye is prepared by grinding seeds or simmering the seeds in water or oil.
The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery".
In commercial processing, annatto coloring is extracted from the reddish pericarp which surrounds the seed of the achiote (Bixa orellana L.). Historically, it has been used as coloring in many cheeses (e.g., Cheddar, Gloucester, Red Leicester), cheese products (e.g. American cheese, Velveeta), and dairy spreads (e.g. butter, margarine). Annatto can also be used to color a number of non-dairy foods such as rice, custard powder, baked goods, seasonings, processed potatoes, snack foods, breakfast cereals and smoked fish.
Perfect flavor partners include: black pepper, chile peppers, cilantro, cumin, garlic, ginger, lime, and oregano.
Annatto's Linnaean designation (Bixa orellana L.) was named after the Spanish conquistador Francisco de Orellana during his exploration of the Amazon River.
Annatto is believed to originate from Brazil where it is known as urucum. It was probably not initially used as a food additive, but for other reasons, such as body painting, treatment for heartburn and stomach distress, sunscreen, repelling insects, and to ward off evil. It has long been used by indigenous Caribbean and South American cultures where both fruit and tree are popularly called achiote or bija. The ancient Aztecs called it achiotl, and it was used for Mexican manuscript painting in the sixteenth century.
In India, annatto is known as "sindoor" and is considered auspicious for married women. Applying annatto to the forehead next to the hairline indicates that a woman is married.  Methods and styles of applying the sindoor vary from personal choice to regional customs. Many new brides will fill the whole hair line with sindoor, while other married women may just apply a red spot at the end of the hair line and forehead. Recently a triangle shape on the forehead pointing towards the nose, added with a diamond bindi for fashion is being worn by younger women.
In the Philippines, it is called atsuete and is used as food coloring in traditional dishes.
Many Latin American cuisines traditionally use annatto in recipes of Spanish origin that originally call for saffron; for example, in arroz con pollo, to give the rice a yellow color. In Venezuela, annatto (called locally onoto) is used in the preparation of hallacas, 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 the European Union, annatto has the E number E160b. In the United States, annatto extract is listed as a color additive "exempt from certification" and is informally considered to be a natural coloring. Foods colored with annatto may declare the coloring in the statement of ingredients as "colored with annatto” or "annatto color."
Health benefits
Annatto is a rich source of tocotrienols, antioxidants that are similar in structure and function to vitamin E. The tocotrienols from annatto and other sources like palm oil and rice bran are the subject of current nutritional and medical research since these compounds are thought to prevent cancer due to their anti-angiogenic effect.[20] The annatto seed, unlike palm oil or rice bran, does not contain any tocopherols so it is a natural source of pure tocotrienol compounds.
In developing countries, particularly in Colombia, people with low income and less access to modern medicine resources use folk medicine and natural remedies for the treatment of common infections. Achiote is also among those herbs used in Colombian folk medicine to treat infections of microbial origin. In addition to the known health benefits exerted by carotenoids, a bioactive sesquiterpene from achiote exhibited moderate anti-fungal activity. Norbixin isomers are responsible for the antimicrobial activity specific for Gram positive bacteria found in annatto extracts.
Annatto is safe for most people when used in food amounts. It is not known if annatto is safe for use as a medicine.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Not enough is known about the use of annatto during pregnancy and breast-feeding. Stay on the safe side and avoid use.
Surgery: Annatto might affect blood sugar levels. This has raised some concern that it might interfere with blood sugar control during and after surgery. Stop using annatto at least 2 weeks before a scheduled surgery.

Achiote Paste is a mixture of spices, chiles and vinegar that is commonly used in Mexico, especially in the Yucatan peninsula. It’s sometimes known as recado rojo (red recado). This seasoning’s primary ingredient is annatto seeds, which makes it bright red and gives it an earthy, citrusy flavour. Great on chicken, pork, potatoes and more.
1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon salt
5 cloves of garlic, peeled
1/2 cup bitter orange juice (Seville) or 1/3 cup white vinegar
Grind the spices (annatto, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. Blend the ground spices with the salt, garlic and the bitter orange juice until it is smooth. Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.

Achiote oil is made from annatto seeds and olive oil. It's used to flavor and color many dishes such as yellow rice. This recipe is so simple, you'll wonder why you haven't tried it before.
You can keep achiote oil in a jar with a tight lid at room temperature for 4-5 days.
1 cup olive oil
2 1/2 tablespoons achiote (annatto) seeds
Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.  Remove the saucepan from the heat and let stand for a minute.  Strain the oil.
Tip: Do not overheat the oil and seeds. Overheating will turn the seeds black and the oil green. The oil will be ruined.

Mayan Lamb serve with rice

2 pounds boneless lamb
1 medium-sized yellow onion
1 garlic clove
1 cup canned red tomatoes
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup hulled pepitas (pumpkin seeds)
1 tablespoon annatto seeds
2 tablespoons vegetable oil
1 tablespoon lemon juice
Cut the lamb into 2-inch chunks. Peel the onion and chop into ¼-inch pieces. Peel and mince the garlic. Drain the tomatoes and chop into ¼-inch pieces.
Combine the lamb, onion, garlic, tomatoes, salt, and pepper in a heavy saucepot; stir well. Add water to cover. Bring to a boil. Reduce heat, cover, and simmer until the meat is tender, about 2 hours.
Combine the pepitas and annatto seeds in an electric blender or food processor; blend until pulverized.
In a small frying pan, heat the oil to medium temperature. Add the pepitas and annatto seeds and fry for 2 to 3 minutes, stirring constantly. Stir in the lemon juice.

Right before serving, stir the seed mixture into the meat sauce.