Annatto is a spice derived from the seeds of the achiote tree commonly used in Latin American cuisine for its vibrant yellow/red color. The IPA phonetic transcription of "annatto" is /əˈnæt.oʊ/. The first two letters are pronounced as a short schwa vowel followed by a short "a" sound. The double "t" indicates a slight pause before the final "o" sound which is pronounced with a long "o" sound. The spelling of annatto is reflective of its Latin American origins where the language has influences from both Spanish and indigenous languages.
Annatto is a natural orange-red coloring agent derived from the seeds of the achiote tree (Bixa orellana). This tropical tree, native to Central and South America, yields seeds that are used to extract the vibrant red pigment known as annatto.
The annatto seeds are usually processed by grinding and then steeped in oil or water to release the color. The resulting liquid or paste can be used as a dye or flavoring agent in a range of culinary applications. Renowned for its bright hue, annatto is often used to impart a vibrant yellow or orange color to various dishes, sauces, and condiments, adding an aesthetically pleasing appearance to food products.
In addition to its coloring properties, annatto is also valued for its delicate and earthy flavor. It is known to possess a slightly peppery taste with notes of nutmeg and saffron, which allows it to enhance the overall flavor profile of dishes it is used in.
Annatto has a long history of use in traditional cooking across Latin America, the Caribbean, and other regions. It remains a popular ingredient in many regional dishes, including rice, stews, soups, cheeses, and sauces. Due to its natural origin and versatility, annatto is a common alternative to artificial food dyes, making it a sought-after ingredient in the food industry.
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A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "annatto" comes from the Spanish word "achiote" or "annatto", which in turn is derived from the Nahuatl word "achiōtl". The Nahuatl language was spoken by the Aztecs and other indigenous groups in Mexico. The usage of annatto as a colorant and spice dates back to ancient times in the Americas, and the term was adopted by the Spanish during the colonial period.