Annatto Seed (whole)

Annatto seeds have a very mild, subtle flavor, which is why they’re prized more for color than taste.

Earthy & slightly nutty, with a soft peppery note which is very gentle, not spicy. They exhibit a hint of bitterness when used heavily but have a clean, neutral finish with minimal aroma.

When infused in oil (the most common culinary use), annatto contributes warm, savory undertones, a rich golden-red color and virtually no sweetness or heat.

Used primarily in Latin American dishes like mole sauce, cochinita pibil, and tamales. The popularity of natural colors in processed foods has made annatto a common ingredient, replacing many of the artificial colors that may promote allergies.

• Achiote Paste - Annatto is essential for making achiote paste, a South American seasoning that is rubbed onto meat, particularly chicken, before cooking. To make achiote paste; blend equal parts annatto, oregano, cumin seed, black peppercorns and whole allspice. Grind finely and add sufficient water to create a paste. Store in the freezer then to season meat, mix paste with garlic, salt and vinegar to taste and rub onto meat and allow to marinate for 30 minutes before cooking.
  
  
• Annatto Oil - Mix 1 /2 Cup Annatto Seed and 1 cup vegetable oil. Over very low heat simmer 10 minutes, strain out seeds, refrigerate. Use to impart red color and pungent flavor to rice or polenta, for frying chicken or fish, and braising pork or beef for enchiladas.*

Health Benefits

Annatto seed contains beta-carotene and vitamin C, which are both potent antioxidants that help to prevent free-radical damage to the cells and DNA. The seeds are thought to have diuretic, antibacterial and astringent properties, and may additionally ease digestive discomforts, including indigestion, flatulence, nausea, and constipation.

A Natural Ingredient That May Help Protect Your Skin

Long before sunscreen existed, ancient cultures used annatto as body paint in the sun. Now science may be catching up.

Annatto contains bixin, a natural compound shown in lab studies to help skin cells defend themselves against UV damage. Instead of blocking sunlight, bixin activates the body’s Nrf2 pathway, which boosts antioxidants and repair systems that help prevent sunburn, premature aging, and cellular damage before it starts.

Researchers at the University of Arizona found that mice given annatto experienced significantly less UV-related skin damage than those that weren’t. The goal isn’t to treat damage after the fact—it’s to help cells stay resilient in the first place.

Even better, annatto is already FDA-approved for consumption, meaning it could one day be added to foods or supplements to support skin health from within.

It’s early research and not a replacement for sunscreen, but annatto may point to the future of sun protection—working with your body, not just on your skin.