Culture & Lifestyle • Food

Annatto

Annatto is a natural orange-red food colouring and condiment made from the seeds or pulp of the achiote tree (*Bixa orellana*), a tropical American plant.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Annatto is a natural orange-red food colouring and condiment made from the seeds or pulp of the achiote tree (*Bixa orellana*), a tropical American plant. It is used to colour and sometimes flavour foods, and the term can also refer to the tree itself or its dried seed. Annatto is widely used in processed foods sold in Canada, especially dairy products such as cheese, butter, and margarine.

Origin and plant source

Annatto comes from the achiote tree (*Bixa orellana*), a tropical American species. Dictionaries and reference sources also use the term for the tree and its dried seed.

Uses in food and industry

Annatto is used mainly as a natural colouring agent in foods such as cheese, butter, margarine, dairy spreads, baked goods, snacks, and cereals. It is also used in other industries, including textiles and cosmetics.

Flavour and appearance

The colour produced by annatto ranges from yellow to deep orange-red. In food, it can add a mild sweet, earthy, or peppery taste in addition to colour.

Cultural and culinary significance

Annatto has a long history in Latin American, Caribbean, and some Filipino cooking, where it is used as both a seasoning and a colouring ingredient. It has also been used traditionally as a dye and for other non-food purposes.

Key facts

Annatto is derived from the seeds or seed pulp of *Bixa orellana*.
It is widely used to colour foods such as cheese, butter, margarine, baked goods, and snacks.
Annatto may also contribute a mild flavour, often described as sweet or peppery.
The word can refer to the dye, the seed, or the plant itself.
Annatto has long been used in Indigenous and regional cuisines of the Americas.

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Canadian context

Annatto is relevant to Canadian readers because it is a widely used natural food colour in processed foods sold in Canada, especially dairy products such as cheese, butter, and margarine.

Frequently asked questions

What is annatto?

Annatto is a natural colouring and condiment made from the seeds or pulp of the achiote tree (*Bixa orellana*).

What does annatto do in food?

It mainly gives foods a yellow, orange, or orange-red colour, and can also add a mild peppery flavour.

What foods commonly contain annatto?

It is commonly used in cheese, butter, margarine, baked goods, snacks, cereals, and some processed meats.

Is annatto the same as achiote?

Achiote is another common name for the same plant source; some sources also use it for the seasoning made from the seeds.

Is annatto only used for food?

No. It has also been used as a textile dye, cosmetic colourant, and traditional dye.

References

Merriam-Webster — https://www.merriam-webster.com/dictionary/annatto
Supports: Definition of annatto as a dyestuff from *Bixa orellana* and as the dried seed used to color and flavor food.
Wikipedia — https://en.wikipedia.org/wiki/Annatto
Supports: Overview of annatto as a food colouring from achiote seeds and its common food uses.
Dictionary.com — https://www.dictionary.com/browse/annatto
Supports: Alternative meanings of annatto as the tree and the dye obtained from its seeds.
WebMD — https://www.webmd.com/diet/annatto
Supports: Annatto as a natural food coloring and spice from achiote seeds; common use in Latin American cuisine.
ScienceDirect Topics — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/annatto
Supports: Industrial and food uses of annatto and its flavour contribution.
My Slice of Mexico — https://mysliceofmexico.ca/2018/12/02/annatto-a-colourful-story/
Supports: Historical and cultural use of annatto and naming origins.