Bixa orellana

Bixa orellana, also known asachiote, is ashrubor smalltreenative toCentral America.Bixa orellanais grown in many countries worldwide.
The plant is best known as the source ofannatto, a natural orange-red condiment (also calledachioteorbijol) obtained from the waxyarilsthat cover its seeds.The ground seeds are widely used in traditional dishes inCentralandSouth America,Mexico, and theCaribbean, such ascochinita pibil, chicken inachiote,caldo de olla, andnacatamal. Annatto and its extracts are also used as an industrialfood coloringto add yellow or orange color to many products such asbutter,cheese, margarine, ice creams, meats, and condiments.Some of theindigenous peoplesof North, Central, and South America originally used the seeds to make redbody paintandlipstick, as well as a spice.For this reason, theBixa orellanais sometimes called thelipstick tree.
The nameBixa orellanawas given byLinnaeus. The botanicalgenusname derives from the aboriginalTaínoword "bixa", while thespecific epithetwas derived in honor of the Amazon explorerFrancisco de Orellana, an early explorer of theAmazon River.The nameachiotederives from theNahuatlword for the shrub,āchiotl[aːˈt͡ʃiot͡ɬ]. It may also be referred to asaploppas, or by its originalTupinameuruku,urucuorurucum("red color"), which is also used for the body paint prepared from its seeds.Colloquial names includebija,roucou,orellana,annatto,achiote, and many other names used regionally.The nickname, "lipstick tree", derived from use of the dye as acosmetic.
Bixa orellanais a perennial, tall shrub to small evergreen tree that can reach 6–10 m (20–33 ft) high.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.The fruits of theBixa orellanaare 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-redaril.When fully mature, the pod dries, hardens, and splits open, thereby exposing the seeds.
The plant is most well known as the source of the red-orange annatto pigment. The pigment is derived from the pericarp (the waxy aril layer that covers the seeds) of theBixa orellanafruit.The red-orange annatto dye is rich in thecarotenoidpigments, 80% which consists ofbixin(the red pigment) andnorbixinor orelline (the yellow pigment).Annatto oil containstocotrienols,beta-carotene,essential oils,saturatedandunsaturated fatty acids,flavonoids, andvitamin C.
Although the exact origin ofBixa orellanais 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 orellanais found in substantial wild and cultivated acreages fromMexicotoEcuador,Brazil, andBolivia.Although aninvasive species, it is cultivated in many world regions.
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.It became cultivated in tropical regions of Asia, such as India, Sri Lanka, and Java mainly for the dye which the seeds yield.
Bixa orellanagrows 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.
The main commercial producers ofB. orellanaare 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).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.
Before synthetic dyes revolutionized industry,Bixa orellana(which is the only plant to produce thepigmentbixin)was planted commercially. The pigment is extracted from the pericarp of the seeds through use of alkaline water, vegetable oil, or organic solvents.
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.It is mainly used to dyeice cream, meats, dairy products (cheeses, butter and margarine) andcondiments.Cosmetic products include lipstick, hair coloring products, nail polish, soaps, lacquers and paints.
GroundBixa orellanaseeds are often mixed with other seeds or spices to form a paste or powder for culinary uses inLatin American,Jamaican,Chamorro, andFilipinocuisines. The seeds are heated inoilorlardto 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 calledsazónis commonly used in Spanish, Latin American, and Caribbean cuisine for meats and fish. The Spanish wordsazónmeans "season" or "seasoning".Sazónis made with groundBixa orellanaseeds and packaged into small, disposable foil packets for easy use. Additionally,cumin, coriander seeds, salt, and garlic powder are included in thesesazóncondiment packets.On Spanish-speaking Caribbean islands, the annatto pigment is also used to make yellow rice and is sometimes added tosofrito.Additionally, in theFrench Caribbean, it is added to a fish or pork stew called blaff.
InBrazil, a powder known ascolorauorcoloríficois made from the ground seeds combined with filler seeds likemaize. This powder is similar to and sometimes replacespaprika.InNicaragua, the most common way achiote is used in theircuisine and dishesis in the form of a paste. It is used in many national dishes,such as chancho con yuca,nacatamal, andfritanga. TheYucatecancondiment calledrecado rojo, or "achiote paste", is made from groundBixa orellanaseeds combined with other spices and is a mainstay inMexicanandBelizeancuisines.
One major traditional use of theBixa orellanaplant was for body, face, and hair paint among various tribes and ancient civilizations either for decorative purposes or asomensto ward off evil spirits and illnesses.It has been reported to be used by Brazilian native tribes, the nativeTaínosin Puerto Rico, theTsáchilaofEcuadorand different Amazonian tribes.As a result of theSpanish Conquest, theBixa orellanawas introduced to peoples like theAztecs,IncasandMochicas, who showed evidence of later use.The Aztecs also apparently used the annatto pigment as red ink for manuscript painting in the 16th century.
Bixa orellanais used intraditional medicine.The tree has been used inAyurveda, the folk medicine practices ofIndia, where different parts of the plant are thought to be useful as therapy.
The plant is valued for its stem fiber to make rope mats and for the adhesive gum.