Annatto ( Bixa Orellana )
The annatto, a native tropical America, was introduced to the Philippines by the Spanish.
It has spread to other parts of Southeast Asia, where it is a common shrub, grown for its
decorative furry red seed pods which look somewhat like an elongated rambutan fruit.
When the annatti pods are ripe, they turn brown and split open to reveal bright
red seeds. These are used primarily as a food colouring or dye in the Philippines,
but are not used in other Southeast Asia cuisines. Filipino cooks usually fry
them gently in a little oil so that the oil takes on a bright red colour.
This oil is then used to cook paella and other rice dishes. The seeds can also
be soaked in water and the resulting liquid used in recipes where oil would
be inappropriate. Today, commercial food colouring has largely replaced the use
of annatto seeds.
Annatto is ground and used as a spice in parts of Latin America, although it is
not used in this fashion in the Philippines.
Botanical Family : Bixaaceae
Thai name : Kam tai
Malaysian name : Jarak belanda, Kesumba
Indonesian name : Kesumba
Tagalog name : Achuete, atsuete, echuete
source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions
It has spread to other parts of Southeast Asia, where it is a common shrub, grown for its
decorative furry red seed pods which look somewhat like an elongated rambutan fruit.
When the annatti pods are ripe, they turn brown and split open to reveal bright
red seeds. These are used primarily as a food colouring or dye in the Philippines,
but are not used in other Southeast Asia cuisines. Filipino cooks usually fry
them gently in a little oil so that the oil takes on a bright red colour.
This oil is then used to cook paella and other rice dishes. The seeds can also
be soaked in water and the resulting liquid used in recipes where oil would
be inappropriate. Today, commercial food colouring has largely replaced the use
of annatto seeds.
Annatto is ground and used as a spice in parts of Latin America, although it is
not used in this fashion in the Philippines.
Botanical Family : Bixaaceae
Thai name : Kam tai
Malaysian name : Jarak belanda, Kesumba
Indonesian name : Kesumba
Tagalog name : Achuete, atsuete, echuete
source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions