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A newly discovered health benefit of annatto is its antioxidant properties that protect DNA from mutations induced by UV light, superoxides, or peroxides, hence its inclusion in skin care products. Annatto has been used for centuries to keep food from spoiling, and laboratory tests show that annatto extracts inhibit the growth of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus. One word of caution"don't add annatto to live cultures from kefir or yogurt if you want the beneficial bacteria.
Annatto seed is used as a red food coloring and for flavoring. Annatto is used for coloring cheeses such as cheddar and also for butter. Most often found in Caribbean, Latin American and Filipino cuisine.
Annatto has a peppery flavor with a hint of nutmeg. You can fry the seeds is oil and then discard the seeds and just use the oil, 1 teaspoon seeds to 4 Tablespoons oil. It is used in dishes such as ukoy, a shrimp and veggie fritter from the Philippines.
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Spice Description - Annatto seeds are brick red, triangular in shape, 3 - 5 mm (1/8" - 3/16"). The seeds are available whole and can often be purchased in a block or paste form at Latin American markets.
Bouquet: slightly peppery with a hint of nutmeg
Flavor: slightly sweet and peppery.
Hotness Scale: 1 -2
Preparation and Storage - Annatto seeds are washed and dried separately from the pulp of the seed pod for culinary use. They may be added directly to a cooking liquid or infused in hot water until the desired color is obtained and then used for stocks or coloring rice. It is also common to fry the seeds in oil for a few minutes (best done in a covered pan as the hot seeds jump), then discard the seeds and use the oil. Try using one teaspoon of seeds to 4 tablespoons of oil. Annatto seeds should be kept out of light in an airtight container.
Culinary Uses - As mentioned above, annatto is used for colouring cheeses, confectionery, butter and cheeses. It is more widely used in the Caribbean and Latin America, especially Guatemala and Mexico. The seeds are also particularly associated with Filipino cuisine, in dishes like; ukoy, shrimp and sweet potato fritters; pipian, chicken and pork in an annatto oil sauce; and kari-kari, a brightly coloured vegetable and oxtail stew.
Precautions - Allergies to annatto in the context of an organic, whole foods diet are unheard of. Sensitivities to all food colorants, including annatto, may occur if there is also sensitivity to BHA, BHT, and artificial red and yellow dyes.
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