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- Annatto abstract "Annatto (/əˈnætoʊ/ or /əˈnɑːtoʊ/) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery".The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food.Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, sausages, and more. In these uses, annatto is a natural alternative to synthetic food coloring compounds, but it has been linked to cases of food-related allergies. Annatto is of particular commercial value in the United States because the Food and Drug Administration considers colorants derived from it to be "exempt of certification".".
- Annatto thumbnail Bixa_orellana_fruit_open.jpg?width=300.
- Annatto wikiPageExternalLink v8879e04.htm.
- Annatto wikiPageID "304091".
- Annatto wikiPageLength "16735".
- Annatto wikiPageOutDegree "100".
- Annatto wikiPageRevisionID "681321893".
- Annatto wikiPageWikiLink Allergic_reaction.
- Annatto wikiPageWikiLink Allergy.
- Annatto wikiPageWikiLink Allura_Red_AC.
- Annatto wikiPageWikiLink Amaranth.
- Annatto wikiPageWikiLink American_cheese.
- Annatto wikiPageWikiLink Angioedema.
- Annatto wikiPageWikiLink Angiogenesis.
- Annatto wikiPageWikiLink Antioxidant.
- Annatto wikiPageWikiLink Arroz_con_pollo.
- Annatto wikiPageWikiLink Atlantic_slave_trade.
- Annatto wikiPageWikiLink Beta-Carotene.
- Annatto wikiPageWikiLink Beta-carotene.
- Annatto wikiPageWikiLink Bixa_orellana.
- Annatto wikiPageWikiLink Bixin.
- Annatto wikiPageWikiLink Bran.
- Annatto wikiPageWikiLink Brazil.
- Annatto wikiPageWikiLink Breakfast_cereal.
- Annatto wikiPageWikiLink Breakfast_cereals.
- Annatto wikiPageWikiLink Brilliant_Blue_FCF.
- Annatto wikiPageWikiLink Butter.
- Annatto wikiPageWikiLink Cake.
- Annatto wikiPageWikiLink Caribbean.
- Annatto wikiPageWikiLink Carotenoid.
- Annatto wikiPageWikiLink Carotenoids.
- Annatto wikiPageWikiLink Category:Allergenic_foods.
- Annatto wikiPageWikiLink Category:Culture_of_the_Americas.
- Annatto wikiPageWikiLink Category:Food_colorings.
- Annatto wikiPageWikiLink Category:Food_science.
- Annatto wikiPageWikiLink Category:History_of_cosmetics.
- Annatto wikiPageWikiLink Category:Natural_history_of_the_Americas.
- Annatto wikiPageWikiLink Category:Plant_dyes.
- Annatto wikiPageWikiLink Category:Spices.
- Annatto wikiPageWikiLink Chamorro_people.
- Annatto wikiPageWikiLink Chiapas.
- Annatto wikiPageWikiLink Cochinita_pibil.
- Annatto wikiPageWikiLink Condiment.
- Annatto wikiPageWikiLink Custard.
- Annatto wikiPageWikiLink E_number.
- Annatto wikiPageWikiLink Egg.
- Annatto wikiPageWikiLink Erythrosine.
- Annatto wikiPageWikiLink Filipino_cuisine.
- Annatto wikiPageWikiLink Food_Red_17.
- Annatto wikiPageWikiLink Food_and_Agriculture_Organization.
- Annatto wikiPageWikiLink Food_and_Agriculture_Organization_of_the_United_Nations.
- Annatto wikiPageWikiLink Food_and_Drug_Administration.
- Annatto wikiPageWikiLink Food_coloring.
- Annatto wikiPageWikiLink French_Guiana.
- Annatto wikiPageWikiLink French_Guyana.
- Annatto wikiPageWikiLink Gram-positive.
- Annatto wikiPageWikiLink Gram-positive_bacteria.
- Annatto wikiPageWikiLink Hallaca.
- Annatto wikiPageWikiLink Hives.
- Annatto wikiPageWikiLink In_vitro.
- Annatto wikiPageWikiLink Jamaica.
- Annatto wikiPageWikiLink Lard.
- Annatto wikiPageWikiLink Latin_America.
- Annatto wikiPageWikiLink Latin_American.
- Annatto wikiPageWikiLink Lipid.
- Annatto wikiPageWikiLink Margarine.
- Annatto wikiPageWikiLink Milk.
- Annatto wikiPageWikiLink Norbixin.
- Annatto wikiPageWikiLink Nutmeg.
- Annatto wikiPageWikiLink Oil.
- Annatto wikiPageWikiLink Palm_oil.
- Annatto wikiPageWikiLink Peanut.
- Annatto wikiPageWikiLink Perico_(dish).
- Annatto wikiPageWikiLink Philippine_cuisine.
- Annatto wikiPageWikiLink Philippines.
- Annatto wikiPageWikiLink Pigment.
- Annatto wikiPageWikiLink Ponceau_4R.
- Annatto wikiPageWikiLink Portugal.
- Annatto wikiPageWikiLink Potato.
- Annatto wikiPageWikiLink Processed_cheese.
- Annatto wikiPageWikiLink Puerto_Rico.
- Annatto wikiPageWikiLink Recado_rojo.
- Annatto wikiPageWikiLink Rice_bran.
- Annatto wikiPageWikiLink Saffron.
- Annatto wikiPageWikiLink Saponification.
- Annatto wikiPageWikiLink Sausage.
- Annatto wikiPageWikiLink Sazón.
- Annatto wikiPageWikiLink Shellfish.
- Annatto wikiPageWikiLink Smoked_fish.
- Annatto wikiPageWikiLink Snack_food.
- Annatto wikiPageWikiLink Snack_foods.
- Annatto wikiPageWikiLink Soy.
- Annatto wikiPageWikiLink Soybean.
- Annatto wikiPageWikiLink Spread_(food).
- Annatto wikiPageWikiLink Sunset_Yellow_FCF.
- Annatto wikiPageWikiLink Tartrazine.
- Annatto wikiPageWikiLink Tascalate.
- Annatto wikiPageWikiLink Tocopherol.
- Annatto wikiPageWikiLink Tocotrienol.
- Annatto wikiPageWikiLink Urticaria.