Ачиоте дәнінен алынатын табиғи бояу және дәмдеуіш

Orange red condiment and food coloring derived from the seeds of the achiote tree

Annatto (/ə/'/n//æ//t//oʊ/ or /ə/'/n//ɑː//t//oʊ/) is an orange red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. It is often used to impart a yellow to red orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, sausages, and more. In these uses, annatto is a natural alternative to synthetic food coloring compounds, but it has been linked to rare cases of food related allergies. It was probably not initially used as a food additive, but for other purposes such as ritual and decorative body painting (still an important tradition in many Brazilian native tribes, such as the Wari'), sunscreen, and insect repellent, and for medical purposes. It was used for Mexican manuscript painting in the 16th century. Men of the Tsàchila tribe in Ecuador are highly recognizable thanks to their traditional bright orange hair, which is achieved by using crushed seeds of annatto. It is believed they have been doing so for centuries. Annatto has been traditionally used as both a coloring and flavoring agent in various cuisines from Latin America, the Caribbean, the Philippines, and other countries where it was taken home by Spanish and Portuguese colonizers in the 16th century.

Ground annatto seeds, often mixed with other seeds or spices, are used in the form of paste or powder for culinary use, especially in Latin American, Jamaican, Belizean, Chamorro, Vietnamese, and Filipino cuisines. In Mexican and Belizean cuisines, it is used to make the spice recado rojo. In Venezuela, annatto is used in the preparation of hallacas, huevos pericos, and other traditional dishes. In Puerto Rico it is often simmered in oil or ground with seasonings and herbs to make sazón or used to make pasteles, arroz con gandules, and several other dishes where it's one of the main ingredients. Annatto paste is an important ingredient of cochinita pibil, the slow roasted pork dish popular in Mexico. It is also a key ingredient in the drink tascalate from Chiapas, Mexico. In the Philippines, it is used for the sauce of pancit. In Guam, it is used to make a staple rice dish flavored with annatto, onion, garlic, butter, and other spices.

Annatto is commonly used to impart a yellow or orange color to many industrialized and semi industrialized foods, including cheese, ice cream, bakery products, desserts, fruit fillings, yogurt, butter, oils, margarines, processed cheese, and fat based products. In the United States, annatto extract is listed as a color additive "exempt from certification" and is informally considered to be a natural coloring. Foods colored with annatto may declare the coloring in the statement of ingredients as "colored with annatto" or "annatto color". In the European Union, it is identified by the E number E160b.

The yellow to orange color is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids. The fat soluble color in the crude extract is called bixin, which can then be saponified into water soluble norbixin. This dual solubility property of annatto is rare for carotenoids. The seeds contain 4.5–5.5% pigment, which consists of 70–80% bixin. The more norbixin in an annatto color, the more yellow it is; a higher level of bixin gives it a more orange shade.

Annatto condiments and colorants are safe for most people when used in food amounts, but they may cause allergic reactions in those who are sensitive. In one 1978 study of 61 patients with chronic hives or angioedema, 56 patients were orally provoked by annatto extract during an elimination diet. A challenge was performed with a dose equivalent to the amount used in of butter. Twenty six percent of the patients reacted to this color four hours after intake, worse than synthetic dyes such as amaranth (9%), tartrazine (11%), sunset yellow FCF (17%), allura red AC (16%), ponceau 4R (15%), erythrosine (12%) and brilliant blue FCF (14%). Annatto is not among the "Big Eight" substances causing hypersensitivity reactions which are responsible for more than 90% of food related allergic reactions. The US FDA and experts at the Food Allergy Research and Resource Program (FARRP) of the University of Nebraska do not include annatto in the list of major food allergens.