Description of Bixa orellana:
Achiote (Bixa orellana) is a shrub or small tree from the tropical region of the American continent.The name derives from the Nahuatl word for the shrub, achiotl. It is also known as Aploppas, and its original Tupi name urucu. It is cultivated there and in Southeast Asia The inedible fruit is harvested for its seeds, which contain annatto, also called bixin. orellana L. is a shrub or bushy tree which ranges from 3 to 10 meters in height. Its glossy, ovate leaves are evergreen with reddish veins; flowers are pink, white, or some combination, and are 4 to 6 cm in diameter. From the flower protrudes a striking two-valved fruit, covered either with dense soft bristles or a smooth surface. These round fruits, approximately 4 cm wide, appear in a variety of colors: scarlet, yellow, brownish-green, maroon, and most commonly bright red.
Annatto has been used for centuries to preserve and flavor food. Annatto is considered to be mainly a culinary spice, though it does have some traditional medicinal uses that have recently been confirmed by science. Laboratory tests show that annatto extracts inhibit the growth of bacteria, and Annatto also contains very high concentrations of carotenoids, chemicals in the same class as alpha- and beta-carotene that may explain it’s antioxidant properties. 1
Annatto is growing in popularity as a natural alternative to synthetic food coloring compounds. The intense red color of the seed is due to bixin in the seed coat. The seeds are used in cooking to impart a rich yellow color and can be used inexpensive substitute for saffron. They add a mild, distinctive flavor to foods such as rice, sauces, cheeses, fish, and salad oil. Annatto is widely used in Caribbean and Latin cuisines. Recado rojo or achiote paste is a popular blend of spices from Yucat�n region of Southern Mexico that usually includes annatto, Mexican oregano, cumin, clove,cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds give this traditional seasoning mix a distinctive red hue.
Chemical Constituent:
Analysis of annatto seeds indicates that they contain cellulose, sucrose, essential oil, fixed oil, pigments, and protein, as well as alpha- and beta-carotenoids and other constituents. Annatto oil is extracted from the seeds and is the main source of pigments named bixin and norbixin, which are classified as carotenoids. Bixin, extracted and used as a food colorant, has been shown to protect against ultraviolet rays and to have antioxidant and liver protective properties in clinical research.
In addition to bixin and norbixin, annatto contains bixaghanene, bixein, bixol, crocetin, ellagic acid, ishwarane, isobixin, phenylalanine, salicylic acid, threonine, tomentosic acid, and tryptophan.
Uses:
Bixa orellana help to reduce acid, kills bacteria, fights free radicals, kills parasites, kills germs, increases urination, stimulates digestion, lowers blood pressure, mildly laxative, protects liver.
