Annatto (a.k.a: bija, bixa, achiote) is one of the oldest natural food colorant known today. Is produced from the seeds of the achiote tree, which is indigenous to the American continent. It is said to have been used by native Indians throughout Latin America for medicinal use. Its seeds produce color (annatto) when mixed with hot water or hot oil. In Latin American and the Caribbean cuisine, annatto is used as a food colorant and as a flavoring agent. It adds a hint of sweetness and peppery-like flavor. Annatto is readily available and very economical. Its oil is used to make yellow rice, add some color to soups, cheeses, fish, etc.
Saffron is another ancient natural food colorant. It is characterized by a bitter taste and a hay-like fragrance. Saffron is native to Spain, yet it grows well in dry but well-watered soil.
Saffron blooms within a narrow window of 1-2 weeks. It is during this window that the flowers need to be collected to prevent crop loss due to wilting. It takes about 150,000 flowers just to make about 2lbs. This explains its high price (about $500 per lb). Because of its cost, saffron is considered a gourmet spice used by gourmet chefs around the world.
Photo Credits: saffron.biz & malarias.ws
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