Talk:Annatto

message: The temp page mentioned here has no content beyond the original template, and has been ignored for months. I'm inclined to delete it if no one speaks up (oooh, not using VfD!) Stan 04:15, 26 Oct 2004 (UTC)
replies: text: I would second that. -- WormRunner | Talk 04:50, 26 Oct 2004 (UTC)
replies: text: Well, nothing's happened 7 months on, so I'm removing it - MPF 17:00, 17 Jun 2005 (UTC)
thread_title:  Old discussions 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:55, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I've tasted water annatto has been soaked in and I'm uncertain if it has a taste.  From what I can tell, annatto is used primarily as a coloring.  Is there anyone who can describe the flavor annatto supposedly imparts?  Lambanog (talk) 04:05, 11 June 2010 (UTC)
thread_title:  Annatto flavor 

message: The article should make clear that the scientific name (Bixa Orellana) is named after Orellana, but the sentence "Annatto was named after the Spanish conquistador Francisco de Orellana during his exploration of the Amazon River" is confusing and misleading. According to the OED, the word may have a Native American origin. The Oxford American dictionary states, "ORIGIN early 17th cent.: from Carib." 
Thoughts? Ok to clarify this in the article? I don't think it merits adding a separate etymology section, but it would definitely be good to clarify the above sentence.  —Preceding unsigned comment added by Bewtros (talk • contribs) 04:16, 22 September 2010 (UTC)
thread_title:  Etymology 

message: I've added a cite for this in the case of cheese, but I don't consider it top-quality [WP:RS].
Not to go too deeply into [WP:OR], I think it more likely that the original orange/yellow colour in good cheese was due to the strains of microbial flora etc. involved than from beta-carotenes & the like. In those days, of course, the milk was healthily unpasteurised and nourishing (and probably held in wooden or zinc buckets rather than chrome stainless-steel). Does anyone have better information?Memethuzla (talk) 13:17, 19 April 2011 (UTC)
thread_title:  As (fake) food colourant 

message: In the fifth point, potential medical uses, is added a request for non-primary source just after each (primary) source is cited.
 Why is this needed? A primary source is the most reliable and the strongest support for a hypothesis, a claim or a fact, therefore, a non-primary source should not be required following a primary source cited, as in this case.  — Preceding unsigned comment added by Гонсо (talk • contribs) 05:16, 7 July 2015 (UTC)
thread_title:  Non-primary source needed? 

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thread_title:  External links modified