Bixa orellana, annatto, Achiote 200 seeds

$ 1.99

 200 seeds Achiote, Bixa Orellana, Annatto. No GMO. Packed for 2017 season. 85% germination, 99% purity.

Achiote (Bixa orellana) is a shrub or small tree originating from the tropical region of the Americas. Central and South American natives originally used the seeds to make red body paint and lipstick. For this reason, the achiote is sometimes called the lipstick tree.

The tree is best known as the source of annatto, a natural orange-red condiment (also called "achiote" or "bijol") obtained from the waxy arils that cover its seeds. The ground seeds are widely used in traditional dishes in South and Central America, the Caribbean, and Mexico; such as cochinita pibil, chicken in achiote and caldo de olla. Annatto and its extracts are also used as an industrial food coloring to add yellow or orange color to many products such as butter, cheese, sausages, cakes, and popcorn.

Bixa orellana is a tall shrub to small evergreen tree 20–33 ft (6–10 m) high. It bears clusters of 2 in (5 cm) bright white to pink flowers, resembling single wild roses, appearing at the tips of the branches. The fruits are in clusters: spiky looking red-brown seed pods covered in soft spines. Each pod contains many seeds covered with a thin waxy blood-red aril. When fully mature, the pod dries, hardens, and splits open, exposing the seeds.

The color of the seed coating is due mainly to the carotenoid pigments bixin and norbixin.

Bixa orellana originated in South America but it has spread to many parts of the world. It is grown easily and quickly in frost-free regions, from sub-tropical to tropical climates, and sheltered from cool winds. It prefers year-round moisture, good drainage, and moderately fertile soil in full sun or partial shade. It can be propagated from seed and cuttings. Cutting-grown plants flower at a younger age than seedlings.

Ground Bixa orellana seeds, often mixed with other seeds or spices, are used in form of paste or powder for culinary use, especially in Latin American, Jamaican, Chamorro, and Filipino cuisines. The coloring and flavoring substances from the aril can also be extracted by heating the seeds in oil or lard, which is then used in cooking. These condiments are used on many dishes and processed foods, such as cheese, butter, soups, gravies and sauces, cured meats, and many more. They are used mainly to impart a yellow to reddish-orange color to the food, but to some extent also for their subtle flavor and aroma. They can be used to color and flavor rice instead of the much more expensive saffron.

A condiment, called sazón ("seasoning" in Spanish), is commonly used in the cuisine of Puerto Rico for meats and fish. Sazón is made from bixa orellana seeds, cumin, coriander seeds, salt, and garlic powder.

Shipping Package weight: 1oz