Bixa orellana, also known asachiote, is ashrub or smalltree native toCentral America.[3][4]Bixa orellana is grown in many countries worldwide.[3]
The plant is best known as the source ofannatto, a natural orange-red condiment (also calledachiote orbijol) obtained from the waxyarils that cover its seeds.[3][4] The ground seeds are widely used in traditional dishes inCentral andSouth America,Mexico, and theCaribbean, such ascochinita pibil, chicken inachiote,caldo de olla, andnacatamal. Annatto and its extracts are also used as an industrialfood coloring to add yellow or orange color to many products such asbutter,cheese, margarine, ice creams, meats, and condiments.[3] Some of theindigenous peoples of North, Central, and South America originally used the seeds to make redbody paint andlipstick, as well as a spice.[4] For this reason, theBixa orellana is sometimes called thelipstick tree.[3][4]
The nameBixa orellana was given byLinnaeus. The botanicalgenus name derives from the aboriginalTaíno word "bixa", while thespecific epithet was derived in honor of the Amazon explorerFrancisco de Orellana, an early explorer of theAmazon River.[4][5] The nameachiote derives from theNahuatl word for the shrub,āchiotl[aːˈt͡ʃiot͡ɬ]. It may also be referred to asaploppas, or by its originalTupi nameuruku,urucu orurucum ("red color"), which is also used for the body paint prepared from its seeds.[3] Colloquial names includebija,roucou,orellana,annatto,achiote, and many other names used regionally.[3] The nickname, "lipstick tree", derived from use of the dye as acosmetic.[4]
Bixa orellana is a perennial, tall shrub to small evergreen tree that can reach 6–10 m (20–33 ft) high.[3][4][6] It bears clusters of 5 cm (2 in) bright white or pink flowers, resembling single wild roses, that appear at the tips of the branches.[3] The fruits of theBixa orellana are globular, ovoid capsules arranged in clusters resembling spiky looking red-brown seed pods covered in soft spines.[3] Each capsule, or pod, contains 30–45 cone-shaped seeds covered in a thin waxy blood-redaril.[3] When fully mature, the pod dries, hardens, and splits open, thereby exposing the seeds.[3]
Although the exact origin ofBixa orellana is unknown, it is native to northern South America and the Central American tropics: "it is said to be indigenous by Seemann on the northwest coast of Mexico and Panama, by Triana in New Granada, by Meyer in Dutch Guiana, and by Piso and Claussen in Brazil".[4] Additionally,Bixa orellana is found in substantial wild and cultivated acreages fromMexico toEcuador,Brazil, andBolivia.[3] Although aninvasive species, it is cultivated in many world regions.[3]
During the 16th and 17th centuries, the annatto dye was distributed toSoutheast Asia, Africa, theCaribbean, Hawaii and southeastern North America in tropical and subtropical regions through trading exchanges.[3][4] It became cultivated in tropical regions of Asia, such as India, Sri Lanka, and Java mainly for the dye which the seeds yield.[3]
Achiote flowerMature achiote pods, showing the red seeds
Bixa orellana grows easily in subtropical to tropical climates, in frost-free regions sheltered from cool winds.[3] It prefers year-round moisture, good drainage, and moderately fertile soil in full sun or partial shade. It can be propagated from seed and cuttings. Cutting-grown plants flower at a younger age than seedlings.[10]
The main commercial producers ofB. orellana are countries in Latin America (specifically Peru, Brazil and Mexico), which constitute 60% of total world production followed by Africa (27% of total world production) and Asia (12% of total world production).[11][better source needed] Production statistics are not usually available and would not provide a reliable guide to international trade, since many of the producing countries use significant quantities domestically (e.g., Brazil is a large producer and consumer, needing additional imports). Annual world production of dried annatto seed at the beginning of the 21st century was estimated at 10,000 tons, of which 7,000 tons enter international trade. Peru is the largest exporter of annatto seed, annually about 4,000 tons; Brazil the largest producer, with about 5,000 tons. Kenya exports annually about 1,500 tons annatto seed and extracts and is the second-largest exporter, after Peru. Côte d'Ivoire, Angola, and the Philippines are also exporters.[12][13]
Before synthetic dyes revolutionized industry,Bixa orellana (which is the only plant to produce thepigmentbixin)[14] was planted commercially. The pigment is extracted from the pericarp of the seeds through use of alkaline water, vegetable oil, or organic solvents.[3][7]
The annatto pigment has global economic significance, as it is one of the most widely used natural dyes to color food, cosmetics and pharmaceutical products. It is used commonly in foods because the coloring does not alter the flavor and is not toxic,[4] though it may trigger allergic reactions in those who are sensitive.[15] It is mainly used to dyeice cream, meats, dairy products (cheeses, butter and margarine) andcondiments.[3][4] Cosmetic products include lipstick, hair coloring products, nail polish, soaps, lacquers and paints.[4]
GroundBixa orellana seeds are often mixed with other seeds or spices to form a paste or powder for culinary uses inLatin American,Jamaican,Chamorro, andFilipino cuisines. The seeds are heated inoil orlard to extract their dye and flavor for use in dishes and processed foods such ascheese,butter,soup,gravy,sauces,cured meats, and other items. The seeds impart a subtle flavor and aroma and a yellow to reddish-orange color to food.
A condiment calledsazón is commonly used in Spanish, Latin American, and Caribbean cuisine for meats and fish. The Spanish wordsazón means "season" or "seasoning".Sazón is made with groundBixa orellana seeds and packaged into small, disposable foil packets for easy use. Additionally,cumin, coriander seeds, salt, and garlic powder are included in thesesazón condiment packets.[16] On Spanish-speaking Caribbean islands, the annatto pigment is also used to make yellow rice and is sometimes added tosofrito.[16] Additionally, in theFrench Caribbean, it is added to a fish or pork stew called blaff.[16]
InBrazil, a powder known ascolorau orcolorífico is made from the ground seeds combined with filler seeds likemaize. This powder is similar to and sometimes replacespaprika.[17] InNicaragua, the most common way achiote is used in theircuisine and dishes is in the form of a paste. It is used in many national dishes,[18] such as chancho con yuca,nacatamal, andfritanga. TheYucatecan condiment calledrecado rojo, or "achiote paste", is made from groundBixa orellana seeds combined with other spices and is a mainstay inMexican andBelizean cuisines.[19]
One major traditional use of theBixa orellana plant was for body, face, and hair paint among various tribes and ancient civilizations either for decorative purposes or asomens to ward off evil spirits and illnesses.[4][20] It has been reported to be used by Brazilian native tribes, the nativeTaínos in Puerto Rico, theTsáchila ofEcuador and different Amazonian tribes.[4][20][21] As a result of theSpanish Conquest, theBixa orellana was introduced to peoples like theAztecs,Incas andMochicas, who showed evidence of later use.[20] The Aztecs also apparently used the annatto pigment as red ink for manuscript painting in the 16th century.[4][21]
Bixa orellana is used intraditional medicine.[4][7] The tree has been used inAyurveda, the folk medicine practices ofIndia, where different parts of the plant are thought to be useful as therapy.[22]
The plant is valued for its stem fiber to make rope mats and for the adhesive gum.[23][24][25]
^Levy, Luis W.; Rivadeneira, Diana M. (2000). "Annatto". In Lauro, Gabriel J.; Francis, F. Jack (eds.).Natural Food Colorants Science and Technology. IFT Basic Symposium Series. New York: Marcel Dekker. p. 115.ISBN978-0-8247-0421-6.
^Jansen, P. C. M. (2005). Jansen, P. C. M.; Cardon, D. (eds.)."Bixa orellana L."PROTA 3: Dyes and tannins/Colorants et tanins. PROTA. Archived fromthe original on 20 November 2008. Retrieved5 Oct 2014.
^Graf, Alfred Byrd (1986).Tropica: color cyclopedia of exotic plants and trees for warm-region horticulture—in cool climate the summer garden or sheltered indoors (3rd ed.). East Rutherford, N.J.: Roehrs Co.
^Macoboy, Stirling (1979).What Tree is That? (1st ed.). Sydney, Australia: Ure Smith.ISBN0-7254-0480-9.
_seeds.jpg)
