Herb & Spice Companion

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HERB & SPICE COMPANION

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ANNATTO SEEDS

Bixa orellana

Other common name: achiote

seeds

Flavors: earthy, subtle, peppery

With their vibrant red hue, annatto,

or achiote, seeds have been used

since pre-colonial days to make dye

for foods, textiles, and body paints.

Dubbed the “lipstick tree,” this small

evergreen bears beautiful pink flowers

and then red spiky seedpods, which

open when ripe to reveal dozens of

red, pebble-shaped seeds.

Annatto is now a common color

additive in cheeses—like cheddar, which

is naturally paler without the annatto—

as well as in butter, margarine, and cho-

rizo sausage. In large quantities, annatto

also offers a subtle, lightly peppery fla-

vor to a variety of dishes from Central

and South America, the Caribbean, and

the Philippines.

In the Garden

The small annatto tree (or shrub) will grow in tropical and subtropical climates where

there is no threat of frost. It can be grown successfully in a large container and brought

indoors during the winter months in temperate climates.

Size: 6 to 20 feet tall

HEALTH BENEFITS

Annatto seeds are rich in the

antioxidants vitamin C and beta-

carotene, both of which help slow

down or prevent symptoms of

aging. But even more remarkable is

annatto’s high levels of tocotrienol, a

vitamin E compound that’s believed

to offer fantastic benefits for

cardiovascular health. Studies have

shown tocotrienol’s ability to lower

cholesterol, which may reduce the risk

of clogged arteries and heart attack.

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