Bixa orellana, also known as achiote, is a shrub or small tree native to Central America.[
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The plant is best known as the source of annatto, a natural orange-red condiment (also called achiote or bijol) obtained from the waxy that cover its seeds.[ The ground seeds are widely used in traditional dishes in Central America and South America, Mexico, and the Caribbean, such as cochinita pibil, chicken in achiote, caldo de olla, and nacatamal. Annatto and its extracts are also used as an industrial food coloring to add yellow or orange color to many products such as butter, cheese, margarine, ice creams, meats, and condiments.][ Some of the indigenous peoples of North, Central, and South America originally used the seeds to make red body paint and lipstick, as well as a spice.][
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Etymology and common names
The name Bixa orellana was given by Carl Linnaeus. The botanical genus name derives from the aboriginal Taíno word "bixa", while the specific epithet was derived in honor of the Amazon explorer Francisco de Orellana, an early explorer of the Amazon River.[ Colloquial names include bija, roucou, orellana, annatto, achiote, and many other names used regionally.][ The nickname, "lipstick tree", derived from use of the dye as a cosmetics.][
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Description
Bixa orellana is a perennial, tall shrub to small evergreen tree that can reach high.[ The fruits of the Bixa orellana are globular, ovoid capsules arranged in clusters resembling spiky looking red-brown seed pods covered in soft spines.][ Each capsule, or pod, contains 30–45 cone-shaped seeds covered in a thin waxy blood-red aril.][ When fully mature, the pod dries, hardens, and splits open, thereby exposing the seeds.][
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The plant is most well known as the source of the red-orange annatto pigment. The pigment is derived from the waxy aril layer that covers the seeds of the Bixa orellana fruit.[ The red-orange annatto dye is rich in the carotenoid , 80% which consists of bixin (the red pigment) and norbixin or orelline (the yellow pigment).]
Distribution
Although the exact origin of Bixa 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".[ Additionally, Bixa orellana is found in substantial wild and cultivated acreages from Mexico to Ecuador, Brazil, and Bolivia.][ Although an invasive species, it is cultivated in many world regions.][
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During the 16th and 17th centuries, the annatto dye was distributed to Southeast Asia, Africa, the Caribbean, Hawaii and southeastern North America in tropical and subtropical regions through trading exchanges.[ It became cultivated in tropical regions of Asia, such as India, Sri Lanka, and Java mainly for the dye which the seeds yield.][
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Cultivation
Bixa orellana grows easily in subtropical to tropical climates, in frost-free regions sheltered from cool winds.[ 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.][Lord, Tony (2003) Flora : The Gardener's Bible : More than 20,000 garden plants from around the world. London: Cassell. .]
The main commercial producers of B. 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).
Industrial uses
Before synthetic dyes revolutionized industry, Bixa orellana (which is the only plant to produce the pigment bixin)
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,[ though it may trigger allergic reactions in those who are sensitive.][ Cosmetic products include lipstick, hair coloring products, nail polish, soaps, lacquers and paints.][
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Culinary uses
Ground Bixa orellana seeds are often mixed with other seeds or spices to form a paste or powder for culinary uses in Latin American, , Chamorro people, and Filipino cuisines. The seeds are heated in oil or lard to extract their dye and flavor for use in dishes and processed foods such as cheese, butter, soup, gravy, , , and other items. The seeds impart a subtle flavor and aroma and a yellow to reddish-orange color to food.
A condiment called sazón is commonly used in Spanish, Latin American, and Caribbean cuisine for meats and fish. The Spanish word sazón means "season" or "seasoning". Sazón is made with ground Bixa orellana seeds and packaged into small, disposable foil packets for easy use. Additionally, cumin, coriander seeds, salt, and garlic powder are included in these sazón condiment packets.
In Brazil, a powder known as colorau or colorífico is made from the ground seeds combined with filler seeds like maize. This powder is similar to and sometimes replaces paprika.
Traditional uses
One major traditional use of the Bixa orellana plant was for body, face, and hair paint among various tribes and ancient civilizations either for decorative purposes or as to ward off evil spirits and illnesses.
Bixa orellana is used in traditional medicine.
The plant is valued for its stem fiber to make rope mats and for the adhesive gum.[ ]
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