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Bulk Annatto – Ground
Color and flavor just met convenience with Source86 Ground Annatto! 🔴
Known for its deep, red color and earthy flavor, Ground Annatto can be used in different types of food and beverage products from dairy (cheeses, butters, etc.), spice mixes, soup base mixes and more.
Source86 Ground Annatto is available in bulk quantities and custom pack sizes that fit your wholesale ingredient needs! 📦
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Product Data
| Scientific Name | Bixa orellana |
|---|---|
| Origin Countries | Tropical and subtropical regions in South America |
| Product Use | Dairy products, processed food, seasonings and dry blends |
Production & Sourcing
Ground Annatto is produced through a straightforward process that begins with the harvesting of annatto seeds from the fruit of the achiote tree. Once harvested, the seeds are dried to reduce moisture content and ensure longevity. After drying, the seeds are finely ground into a powder using grinding equipment, resulting in Ground Annatto.
Applications
- Dairy Products
- Baked Goods
- Snack Production
- Seasonings and Dry Blends
- Beverages – Wet
- Dried Soup Mixes
- Ethnic and Regional Cuisines
- Processed Food
- Vegan
- Vegetarian
Functionality
- Color and Apperance Enhancement
- Essential Minerals
- Antioxidant
Benefits
Ground Annatto has a mild, slightly peppery flavor with subtle hints of nutmeg and earthiness, similar to whole annatto seeds, but more concentrated due to the grinding process.
Ground Annatto is finely powdered, resulting in a smooth and fine texture that easily blends into recipes, adding color and flavor without altering the overall texture significantly.
Ground Annatto imparts a vibrant red-orange hue to dishes it is added to, making it a popular natural food coloring agent in various cuisines.
Ground Annatto is primarily used for its color and flavor rather than its nutritional content. However, it does contain antioxidants such as carotenoids, which may offer health benefits.
With low moisture content, ground annatto is primarily used for flavoring and coloring rather than moisture or binding properties in culinary applications.
When heated or mixed with liquids, ground annatto releases a warm and aromatic fragrance reminiscent of nutmeg and pepper, enhancing the overall aroma of dishes.
The mild flavor of ground annatto requires careful balancing with other spices and ingredients to achieve a harmonious taste profile in recipes.
Ground annatto provides a striking contrast in dishes, particularly in lighter-colored foods, where its vibrant red-orange color stands out.
Ground annatto is widely used in Latin American, Caribbean, and Southeast Asian cuisines, where it is valued for its color, flavor, and culinary versatility. It is commonly used in dishes such as rice, stews, meats, and sauces to impart a rich color and subtle flavor.
Ground annatto is generally considered safe for consumption and is not known to cause allergies. However, individuals with sensitivities to food coloring agents should consume ground annatto with caution.
Uses in manufacturing
Ground Annatto is commonly used to impart a vibrant red-orange hue to a wide range of food products, including cheeses, butter, margarine, snacks, baked goods, processed meats, and beverages. It serves as a natural alternative to synthetic food dyes, providing an attractive color without artificial additives.
In addition to its coloring properties, Ground Annatto also adds a subtle flavor to dishes. It is often incorporated into marinades, sauces, soups, stews, and rice dishes to impart a mild peppery flavor and a warm, earthy aroma.
Ground Annatto is a key ingredient in traditional preparations like achiote paste, commonly used in Latin American and Caribbean cuisines. The paste, made by mixing ground annatto with other spices and ingredients, serves as a marinade and flavoring agent for meats, poultry, fish, and rice dishes.
Ground Annatto is sometimes included in spice blends such as adobo seasoning, taco seasoning, and curry powder to add both color and flavor to the blend.
Ground Annatto is frequently used in the production of processed foods such as snacks, cereals, and packaged meals to provide color and flavor. It is often listed as “annatto extract” or “annatto color” on food labels.
Main producing countries and Harvest time.
Annatto is mainly produced by tropical and subtropical regions in South America. After 2 years of growing, annatto fruits can be picked throughout the months of December through May.