Annatto Seed, derived from the achiote tree (Bixa orellana), is a naturally vibrant, reddish-orange seed primarily used as a natural colorant and flavor enhancer. Grown in tropical and subtropical regions, Annatto is widely valued for its content of bixin and norbixin—natural pigments that make it an excellent alternative to synthetic dyes in food, cosmetics, and pharmaceutical industries.

The seeds are small, triangular, and brick-red in color with a firm texture and slightly peppery, earthy flavor. In culinary uses, Annatto Seeds are traditionally infused in oil or ground into a powder for seasoning rice, meats, stews, and Latin American and Caribbean dishes. In industrial use, they are processed into annatto extract or pigment emulsions for use in cheese, butter, margarine, snacks, baked goods, and beverages.

Annatto is recognized globally as E160b, a permitted natural food coloring. It is favored not only for its intense hue but also for being non-GMO, vegan-friendly, gluten-free, and clean-label compliant. This makes it highly desirable among manufacturers looking to meet consumer demand for natural, sustainable, and allergen-free ingredients.