Annatto is a natural food coloring made from the seeds of the achiote tree. In Filipino cooking, it's commonly called atsuete and is often used to give dishes a yellow to reddish color.
The seeds are usually heated in oil or soaked in water to extract the color, which is then used in stews, sauces, marinades, and rice dishes. It's mostly used for color and doesn't add much flavor.
In this guide, you'll learn what annatto is, how it's used in Filipino cooking, and the different ways to cook with it.
Jump to:
What is Annatto?
Annatto is made from the small red seeds of the achiote tree, which grows in tropical regions of the Americas.
The seeds are mainly used as a natural food coloring. When heated in oil or soaked in water, they release a yellow to reddish color that is added to many dishes.
Annatto is known by different names in different places. In the Philippines, it's called atsuete. In many Latin American countries, it's called achiote.
It's commonly used to color foods like stews, sauces, rice dishes, and marinades.
What Does Annatto Taste Like?
Annatto has very little flavor. In most dishes, you won't really taste it.
Because of this, it's mainly used to add color rather than flavor.
Some people describe the taste as slightly earthy or peppery, but it's usually very subtle.
How to Use Annatto in Cooking
Annatto is usually used to add color to food. There are a few common ways to use it in cooking.
- Annatto seeds - The seeds are often heated in oil or soaked in hot water to release their color. The colored oil or liquid is then added to dishes.
- Annatto powder - Ground annatto can be mixed into sauces, marinades, or stews. It's often dissolved in a little warm water first so it blends more evenly.
- Atsuete oil - In Filipino cooking, annatto seeds are simmered in oil to make atsuete oil. This colored oil is used for sautéing or added to dishes for color.
Where to Buy Annatto
Annatto is usually sold at Asian, Latin American, or Filipino grocery stores.
It's commonly sold as annatto seeds, annatto powder, or atsuete oil.
You may also see it labeled achiote or atsuete, depending on the brand.
If you can't find it in stores near you, annatto is also available online.
How to Store Annatto
Store annatto seeds or powder in a sealed container in a cool, dry place, like a pantry.
Keep it away from heat and moisture so it stays fresh longer.
If you have annatto oil, store it in a sealed bottle at room temperature and keep it away from direct sunlight.
Filipino Recipes That Use Annatto
Annatto is often used to give Filipino dishes their yellow to reddish color. Here are some common examples:
- Kare-kare: A beef stew with a rich peanut sauce. Annatto gives the sauce its signature orange color.
- Pancit malabon: Thick rice noodles with a shrimp sauce that gets its orange color from annatto.
- Pancit palabok: Thin noodles with a bright orange shrimp sauce, topped with pork, eggs, and chicharon.
- Chicken inasal: Grilled chicken marinated with garlic, ginger, lemongrass, calamansi, and vinegar, then basted with annatto oil.
- Java rice: Fried rice with a yellow or orange color, made with annatto and turmeric.
- Longganisa: Some regional versions of this Filipino sausage use annatto for color.
- Tocino: Sweet cured pork or chicken that is sometimes colored with annatto.
- Kutsinta: A chewy rice cake with an orange-brown color that can come from annatto. A traditional kutsinta version is made in a pan with two layers-a firmer bottom and a softer top.
- Sotangon guisado: Glass noodles stir-fried with vegetables, meat, and seafood. Annatto is sometimes used to give the dish a light orange color.
- Ukoy: Crispy shrimp fritters that may use annatto for color.
- Escabeche: Sweet and sour fish with a vinegar-based sauce that may include annatto for color.
- Adobong pula: A red version of Filipino adobo colored with achuete.
FAQs About Annatto
Yes. Annatto and atsuete refer to the same ingredient. In the Philippines, it's commonly called atsuete.
Annatto is mainly used to add color to food. It gives dishes a yellow to reddish color.
Annatto has very little flavor. It's mostly used for color rather than taste.
No. Paprika is made from ground peppers, while annatto comes from the seeds of the achiote tree.
Annatto is also called achiote in many Latin American countries and atsuete in the Philippines.
More Filipino Food Guide
Did you like this post? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this post are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
Al says
This post is very helpful. Thank you for sharing.
Nora Rey says
Hello Al, I'm really glad to hear you found the post helpful! Thank you for your kind words!