Annatto
The short version
A natural orange-red colorant from achiote seeds — generally safe but a documented allergen.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from the seeds of the achiote tree (Bixa orellana), native to tropical America. Used as a colorant and condiment by the Maya and Aztec civilizations. Two pigment classes: lipid-soluble bixin (dominant) and water-soluble norbixin (its saponified salt).
How it's used
The classical orange of natural cheddar cheese, butter, smoked kippers, and many snack foods. Provides a warm orange that complements dairy and baked-goods palettes. Used as a clean-label alternative to synthetic dyes.
Safety profile
ADI of 0–12 mg/kg body weight (EFSA 2017 re-evaluation). A documented if uncommon allergen — can cause urticaria, angioedema, and rare anaphylaxis. Specific allergen labelling is recommended (and required in some carrier categories) in the EU.
Physical & chemical properties
Orange to red-orange oily or aqueous extract. Bixin is fat-soluble; norbixin is water-soluble. Sensitive to light and heat; bleached by oxidation.
Regulation worldwide
Permitted globally without restrictive limits. Specific allergen declaration recommended in many jurisdictions.
Educational information only. Not medical or dietary advice.