Annatto

News: The CSIR–Central Food Technological Research Institute (CSIR–CFTRI), Mysuru has undertaken four Grant-in-Aid projects on annatto, including post-harvest technologies and Vitamin-E enriched annatto oil development.

About Annatto

• Annatto is a natural food colouring and flavouring agent obtained from the seeds of the achiote tree.
• It is scientifically known as Bixa orellana.
• Native to: Annatto is native to the tropical regions of Central and South America and other tropical parts of the Americas.
• Colour: Annatto provides a yellow to red-orange colour to foods due to carotenoid pigments, mainly bixin and norbixin, present in the seed coating.
• Flavour: Annatto has a mild, slightly nutty, sweet, and peppery flavour, along with a nutty and floral scent when used in food.
• Uses
  • Culinary Uses: Annatto is used to colour cheese, butter, yogurt, sausages, smoked fish, ice cream, rice, and baked goods, and as annatto-infused oil in cooking.
  • Cosmetics uses: Historically used for body paint and lipstick due to its vibrant color, it is also used in modern cosmetics.
• Health benefits
  • Annatto contains carotenoid pigments such as bixin and norbixin, which act as antioxidants and help reduce cell damage.
  • It is rich in antimicrobial compounds that can limit the growth of bacteria, fungi, and parasites.
  • It contains tocotrienols, a form of vitamin E, which may support heart health and bone strength.
  • It has been linked to reduced inflammation and improved eye and skin health.