Annatto
Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring.
Annatto is produced from the reddish pulp which surrounds the seed of the achiote (Bixa orellana L.). It is used in cheese (Cheddar and Red Leicester), margarine, butter, rice, smoked fish and custard powder.
Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Natives used the seeds to make a body paint, and as a lipstick. For this reason, the achiote is sometimes called the lipstick-tree.
In Venezuela, annatto (called locally 'onoto') is used in the preparation of hallacas, perico, and other traditional dishes.
In Brazil, both annatto (the product) and the tree (Bixa orellana L.), are called Urucum.
As a food additive, annatto has the E number E160b.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on Annatto
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