Common Name: Annatto

Alternate names include Achiote, Achuete, Bija, Latkhan, Lipstick Tree, Natural Color E1606, and Roucou.

Scientific Name: Bixa orellana

The tree is named after Francisco de Orellana, a Spanish explorer who first encountered the indigenous Amazon people adorned in annatto paint.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Annatto is a natural colorant derived from the seed of the Bixa orellana shrub and is native to the tropics of Central and South America.

The pigment-filled seeds have been used since Pre-Colombian times to dye food, fabric, and skin.

Spanish colonists later introduced annatto to the rest of the world where it became a cheaper alternative to saffron for coloring butter and cheese.

Interesting Facts: The “lipstick tree” nickname comes from its use as a natural lipstick and body paint.

Uses: Indigenous Amazonian tribes like the Mayans and Aztecs used it as sunblock, insect repellent, and body paint.

Annatto was considered sacred to the Mayan people and was an essential dye for ceremonial attire.

Selection & Storage: Fresh seeds are deep red and oily to the touch. Older seeds may begin to lose color and aroma. Ground annatto should be brightly colored and free from dullness or clumps.

It is sold whole, ground, infused in oil, or as a paste (achiote).

Taste Rating: ★☆☆☆☆

Annatto is used mostly for color, not for flavor. However, the taste is mild and earthy.

The Culinary Compendium is a working archive. If you have encountered this ingredient in your own research, regional cooking, historical sources, or family tradition. I invite you to leave a note below. Each entry grows richer with time.