Cookbook:Annatto

Annatto, also called onoto or achiote, is a spice and food coloring made from the seeds of the South American achiote tree.

Characteristics
Annatto seeds grow inside the spiky pod of the achiote tree and have a red color. The mature seeds are harvested, after which they can be dried and powdered, processed into a paste, or steeped in oil or water. Theses seed extracts lend a yellow-orange color to foods.

In addition to their vibrant color, annato seeds also have a mild peppery and musky flavor. These flavors are largely derived from its terpene family and caryophyllene content.

Selection and storage
Annatto powder has a long shelf life (up to a couple years) when stored in an airtight container away from light and heat. The paste and oil have a shorter shelf life, remaining good on the order of weeks to months when stored in the fridge.

If you cannot find any annatto, a substitute can be made by combining equal parts of ground turmeric and paprika to approximate its color and flavor profile.

Use
Annatto is widely used in Central/South American cuisines, as well as in those of the Caribbean and the Philippines. The traditional Venezuelan dishes hallaca and perico use annatto in their preparation.

Due to its potency as a colorant, annatto is frequently used in many foods to give them a yellow-orange color. Various cheeses, condiments, beverages, and snacks contain it. For example, annatto gives cheddar and red leicester their colour, and it helps tint butter and margarine yellow.

Whole annatto seeds are rarely used in dishes; instead, the seeds are either steeped in water or oil to release their flavor and color. More seeds are needed to infuse water, since the water-soluble compounds are less abundant. Ground annatto powder can be used like other powdered spices, sprinkled directly into the dish. The paste can be thinned with water before mixing into a dish, and the oil can be used when cooking foods or in marinades.

If using annatto for its flavor, consider making and/or using annatto oil, since many of its characteristic flavor compounds are primarily fat-soluble.