Annatto

• Annatto is often used to color and flavor rice dishes, such as Spanish rice or Arroz con Pollo, adding a warm, golden hue and a subtle earthy flavor.
• Use annatto oil infused with the seeds to add a reddish-orange color and mild flavor to meats, poultry, and seafood before grilling, roasting, or sautéing. This enhances both the appearance and taste of the dish.
• Add ground annatto powder to spice blends and rubs for meats and vegetables to provide a unique color and a slightly peppery flavor. This is great for barbecue rubs and marinades.
• Annatto is a natural food coloring agent used in various processed foods like cheese (e.g., cheddar, Red Leicester), butter, and margarine to enhance their color and make them more appealing.
• Incorporate annatto into sauces and stews to add color and a subtle depth of flavor. It works well in Caribbean and Latin American cuisines, enhancing dishes like stews and sauces.
• Use annatto in traditional dishes like Cochinita Pibil (slow-roasted pork) where it is essential for both the color and the unique flavor profile of the dish, giving it its signature look and taste.

• Rich in antioxidants that help protect cells from damage.
• May possess antimicrobial properties, supporting gut health.
• A good source of carotenoids, potentially beneficial for eye health.
• Contains bixin and norbixin, compounds studied for their anti-inflammatory effects.
• Some studies suggest it may have anti-cancer properties, but more research is needed.

Annatto seeds and powder should be stored in an airtight container in a cool, dark, and dry place away from direct sunlight and heat. Properly stored, annatto seeds can maintain their flavor and color for up to three years, while the ground powder is best used within one year. For extended storage, consider freezing the seeds or powder in an airtight container; this can help preserve their potency even longer.