Achiote o Axiotl (Bixa orellana)
Annatto or Axiotl (Bixa orellana), grown in Morelos, Mexico. It is the fruit of a tropical American shrub, easily recognized by its capsules covered with small flexible spines that develop reddish to brown shades as they mature and contain numerous intensely red-orange seeds. These seeds have been valued since pre-Hispanic times as a seasoning and as a natural source of pigments, primarily bixin and norbixin.
Organoleptic Properties
The fruit is an ovoid to slightly heart-shaped capsule with a spiny surface and coloration that develops from green or reddish tones to brown as it matures and dries. Inside are numerous small, angular and firm seeds coated with a resinous layer ranging from brick red to intense red-orange. The seeds have a mild, earthy and subtly spicy aroma, with a delicate earthy, woody and spiced flavor without pronounced heat.
Suggested Uses
The seeds are primarily used as a seasoning, culinary coloring ingredient and base for annatto pastes and marinades. They may be ground or infused to provide color and flavor to meats, fish, poultry, rice, soups, stews, sauces and dough preparations. Annatto is fundamental to Mexican dishes such as cochinita pibil, pollo pibil, tikin xic fish and several traditional recados and marinades from southeastern Mexico. The seeds can also be infused in oil to create an intensely colored culinary preparation.
Format
Bulk (BLK) per kilogram. Whole annatto fruits containing seeds, subject to natural variations in capsule size, coloration and degree of opening.
Storage and Handling
Store in a cool, dry, well-ventilated place protected from light, avoiding moisture and prolonged exposure to heat. Once seeds are removed from the capsules, keep them in a tightly sealed container to better preserve aroma and pigmentation. Prolonged exposure to light, oxygen and elevated temperatures may promote degradation of the natural pigments and reduce color intensity.
Quality and Selection Criteria
Select mature, dry and well-developed fruit with intact or naturally opened capsules containing abundant red-orange to deep-red seeds. Seeds should remain dry, firm and clean, with their characteristic aroma and without abnormal moisture, mold, infestation, fermentation or foreign material. Intense and relatively uniform seed pigmentation is particularly desirable for culinary applications requiring strong coloring capacity.
Origin
Mexico.
Annatto (Bixa orellana) is native to tropical America and has a deep cultural history in Mesoamerica. The name Axiotl derives from Nahuatl and has historically been associated with the plant and its reddish pigment. The seed coating contains naturally occurring carotenoids, particularly bixin, responsible for its characteristic red-orange coloration; these pigments are the source of the natural colorant internationally known as annatto. Beyond its culinary importance, annatto was traditionally used as a pigment for various purposes. Today it remains an essential ingredient in Mexican cuisine, particularly in the gastronomy of the Yucatán Peninsula and southeastern Mexico.
