Annatto

Annatto is sourced from the seeds of the Bixa orellana tree, native to Central and South America. The tree produces spiky, red fruit pods filled with small seeds coated in a bright orange-red resin. These pods are harvested once mature, usually by hand, and the seeds are collected and dried.

The main pigments in annatto are bixin (oil-soluble) and norbixin (water-soluble). Extraction methods vary depending on the desired form: bixin is typically extracted with oil or solvents, while norbixin is obtained through alkaline treatment and further purification. These two forms allow for versatile use across both fat- and water-based systems. Careful control of pH, temperature, and oxygen exposure during processing helps preserve the color's brightness and stability.