Annatto Seed is somewhat orange-red food coloring or condiment obtained from achiote tree. It is frequently utilized to give a orange or yellow color to foods, then occasionally also for its essence and aroma. Its aroma is defined as "somewhat peppery with a clue of nutmeg" and essence as "somewhat nutty, peppery and sweet".
The color of annatto seeds comes from numerous carotenoid pigments, chiefly bixin and norbixin, discovered in the reddish waxy covering of the seeds. This condiment is characteristically made by crushing the seeds to a precipitate or paste. Alike effects may be got by removing some of the flavor and color values from it using hot water, lard, or oil, that is then put to the food.
Annatto and its excerpts are now extensively utilized in an industrial or artisanal scale like a coloring agent in several processed food items, like dairy spreads, cheeses, margarine, and butter custards, cakes and additional baked goods, snack foods, potatoes, smoked fish, breakfast cereals, sausages, and many more.
- The red color of annatto seeds and the pigment extracted from them is due to the carotenoid content of those seeds.
- Over time, carotenoids break down.Annatto is brick-red with a slightly bitter, earthy flavor and imparts a rich yellowish-orange color in Caribbean, Latin American and Filipino cuisines
- All India
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