Achiote Research Paper

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Achiote is a spice that consists of ground annatto seeds, which can be in the form of a paste or a powder. Europe's first encounter with annatto came via the Yagua Indians of the Amazon basin, who were observed by Spanish explorers to wear clothing dyed with the spice. The Spanish also interacted with Ecuador's Colorado Indians who used annatto to color their body paint. The European colonists would soon find that while annatto was not ideal as a dye for fabrics (its color faded too quickly), it was an excellent food coloring. Annatto would become an important cash crop in Latin America. It was exported for use as a coloring for cheese, butter and various seasonings. The market for annatto as a coloring fell off with the arrival of synthetic food
Only when it is used in large amounts is there a discernible flavor. Achiote's flavor can be described as nutty and earthy in a way that brings nutmeg to mind. It also has a hint of pepperiness. Health Benefits of Achiote Carotenoids
The waxy coating on achiote seeds contains two carotenoids: bixin and norbixin. These two compounds are responsible for the distinctive reddish orange color of achiote. Bixin is fat soluble while norbixin is water soluble. The ability to dissolve in both lipids and water is rare among carotenoids. The more norbixin is contained in achiote, the more yellow it will appear; the more bixin, the more orange it will appear. Calcium
The annatto seeds used to make achiote are rich in calcium, which is important for bone density. Calcium is also important for muscle contraction and is needed for certain hormones to be released. Fiber
There is a considerable amount of fiber in achiote. Dietary fiber is important for easing the passage of food through the digestive system and can also help to reduce cholesterol. A third benefit is that fiber can help to optimize blood sugar

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