Annatto
Why in news?
CSIR–Central Food Technological Research Institute in Mysuru advanced annatto processing for food and non-food uses, highlighting its industrial potential as a colorant. This builds on efforts like annatto seed separators for dairy coloring.​
Origin and Production
- Annatto is a natural orange-red dye and condiment derived from the seeds of the achiote tree (Bixa orellana), native to tropical regions of the Americas.​
- The achiote tree produces spiny pods containing seeds coated in a pigment-rich pulp, which is extracted to create annatto in forms like powder, paste, or oil.
- This pigment, primarily bixin, gives foods a yellow-to-orange hue and has a slightly peppery, nutty flavor.​
- Annatto colors cheeses, butter, yogurt, sausages, snacks, and baked goods as a synthetic-free alternative approved by the FDA and EU.
- It also flavors dishes in Latin American, Caribbean, and Filipino cuisines.​
- Rich in antioxidants like carotenoids and tocotrienols, annatto may support eye health, reduce inflammation, and offer antimicrobial benefits, though human studies are limited.
- Rare allergies occur, and it may affect blood sugar, so caution is advised for diabetics.​
