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Bulk Annatto Seed Whole
Color it red, or add a bit of crunch to your food and beverage products with Source86 Whole Annatto Seeds! 🔴
Use Whole Annatto Seeds as a natural colorant for cheese, butter, margarine, rice, sauces, soups, and other culinary delights. Besides its ruby-red color, Whole Annatto Seeds is also a great flavor enhancer, adding a touch of earthiness to products like stew and soup mixes, breads and pastries.
Source86 Whole Annatto Seeds is available in bulk quantities and custom pack sizes! 📦
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Product Data
| Scientific Name | Bixa orellana |
|---|---|
| Origin Countries | Tropical and subtropical regions in South America |
| Product Use | Dairy products, processed meat manufacturing, seasonings |
Production & Sourcing
Whole Annatto Seeds are derived from the fruit of the achiote tree, native to tropical regions of Central and South America. The process begins with the harvesting of the annatto fruit, which contains small, reddish-brown seeds within its pods. These seeds are carefully extracted from the fruit pods and allowed to dry naturally in the sun.
Applications
- Dairy Products
- Baked Goods
- Processed Meat Manufacturing
- Seasonings
- Ethnic and Regional Cuisisnes
- Vegan
- Vegetarian
Functionality
- Color and Appearance Enhancement
- Texture
- Low-Calorie
- Low-Fat
- Antioxidant
Benefits
Whole Annatto Seeds have a mild, slightly peppery flavor with subtle hints of nutmeg and earthiness, adding depth and warmth to dishes.
The seeds are small, hard, and slightly irregular in shape, with a smooth surface texture that becomes powdery when crushed.
Whole Annatto Seeds are known for their vibrant red-orange hue, which is imparted to dishes they are used in, adding brightness and visual appeal.
Annatto seeds are low in calories and fat but rich in antioxidants, particularly carotenoids like bixin and norbixin, which may offer potential health benefits.
With low moisture content, annatto seeds are primarily used for flavoring rather than moisture or binding properties in culinary applications.
When heated or ground, annatto seeds release a warm and aromatic fragrance reminiscent of nutmeg and pepper, enhancing the overall aroma of dishes.
The mild flavor of annatto seeds requires careful balancing with other spices and ingredients to achieve a harmonious taste profile in recipes.
The vivid red-orange color of annatto seeds provides a striking contrast in dishes, particularly in lighter-colored foods like rice, sauces, and marinades
Annatto seeds are widely used in Latin American, Caribbean, and Southeast Asian cuisines, where they are valued for their color, flavor, and culinary versatility. They are commonly used to impart color to dishes like rice, stews, meats, and sauces, as well as in traditional preparations like achiote paste.
Annatto seeds are generally considered safe for consumption and are not known to cause allergies.
Uses in manufacturing
One of the primary uses of annatto seeds is as a natural food coloring agent. The seeds are steeped in oil or water to extract their vibrant red-orange pigment, which is then used to color a variety of foods, including cheeses, butter, margarine, snacks, baked goods, and processed meats.
Annatto seeds are also used as a seasoning and flavoring agent in various culinary preparations. They are often added to marinades, sauces, soups, stews, and rice dishes to impart a subtle peppery flavor and a warm, earthy aroma.
In Latin American and Caribbean cuisines, annatto seeds are a key ingredient in traditional preparations like achiote paste. The paste, made by grinding the seeds with other spices and ingredients, is used as a marinade and flavoring agent for meats, poultry, fish, and rice dishes.
Annatto seeds are used to add color and flavor to condiments and sauces such as salsas, hot sauces, and dipping sauces. They can be incorporated whole or ground into the sauce to enhance its visual appeal and taste.
Annatto seeds are commonly used in the production of processed foods such as snacks, cereals, and packaged meals to provide color and flavor. They are often added to the ingredient list 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.