Other names for annatto

Annatto Oil

Synopsis of annatto

Annatto is a natural pigment and spice derived from the seeds of the achiote tree (Bixa orellana), a tropical shrub native to Central and South America. The seeds are covered in a spiny red pod, and their vibrant orange-red color comes from carotenoids, especially bixin and norbixin, which give annatto its coloring properties. It is widely used as a natural food dye in products like cheese, butter, snacks, and condiments, and also has a history of culinary and medicinal use in indigenous and folk traditions.

Nutritionally and medicinally, annatto contains tocotrienols (a form of vitamin E), carotenoids, flavonoids, and essential oils, offering antioxidant, antimicrobial, anti-inflammatory, and potential cholesterol-lowering effects. In integrative health, annatto is sometimes explored for its ability to protect against oxidative stress, support cardiovascular health, and promote healthy skin and eyes, particularly due to its carotenoid content. The tocotrienols in annatto have drawn attention for their neuroprotective and anti-cancer potential, though more clinical research is needed.

In herbal practice, annatto seeds or leaves may be prepared as a tea, poultice, or infusion to treat digestive issues, fever, skin conditions, and infections. The seeds are mildly astringent and have been used to stimulate digestion, soothe the stomach, and reduce inflammation in the gastrointestinal tract.

Historical Use:
Annatto has a long and rich ethnobotanical history, particularly among the indigenous peoples of the Amazon, Central America, and the Caribbean. It was used not only as a culinary spice and food preservative but also as a ritual body paint, sunscreen, insect repellent, and medicinal plant. The Maya and Aztec civilizations used annatto in ceremonial practices, including dyeing fabrics and coloring sacred foods. The Aztecs also used it in chocolate drinks and sauces for its flavor and symbolism.

In Amazonian and Andean folk medicine, annatto leaves were applied topically to heal wounds, burns, and skin irritations, while the seeds were consumed for digestive ailments, respiratory issues, and as a general tonic. The plant was believed to protect the body, energize the spirit, and purify the blood.

Spanish explorers brought annatto back to Europe in the 16th century, where it quickly gained popularity as a natural dye for textiles and butter. It became a preferred alternative to saffron for its affordability and vibrant hue.

Today, annatto is recognized globally as a safe and natural colorant (E160b), widely used in both the food industry and herbal medicine. Its blend of culinary appeal and antioxidant-rich phytochemistry keeps it relevant in both traditional and modern wellness contexts.

Annatto is used for these health conditions

Burns and Scalds (Traditional)
Diabetes (Traditional)
Diarrhea (Traditional)
Infection (Traditional)
Infection (bacterial) (Traditional)
Inflammation (Traditional)
Jaundice (adults) (Traditional)
Leprosy (Traditional)
Ulcers (Traditional)
Wounds and Sores (Traditional)

annatto is used to support these body systems

Skin (Traditional)

Products containing annatto