At Sterling Exports Inc., we bring to the global market Annatto Seeds – a spice and natural coloring agent that holds a special place in culinary traditions worldwide. Known as “Achiote” in Mexico and Latin America, and “Atsuwete/Achuete” in the Philippines, Annatto is widely cherished for its bright red pigment and subtle flavor.
In Western countries, Annatto has been historically used to color confectionery, butter, smoked fish, and cheeses like Cheshire, Leicester, Edam, and Muenster. Beyond food coloring, Annatto imparts a mildly peppery and nutmeg-like aroma with a slightly sweet and peppery taste, making it a versatile spice.
Annatto seeds are brick-red, triangular in shape, and measure 3–5 mm. They are available as whole seeds, powders, pastes, and extracts, and are widely used in culinary, pharmaceutical, and cosmetic industries. With over 40 years of experience, Sterling Exports ensures that Annatto Seeds are procured from trusted sources, carefully processed, and hygienically packaged to maintain freshness, purity, and international quality standards.
Annatto Seeds (Whole & Grounded)
Bixa Orellana
Bixaceae (Bixa Family)
Brick-red, triangular seeds, 3–5 mm in size
Slightly sweet, peppery taste with hints of nutmeg
Whole Seeds, Ground Powder, Paste, Extract
Food coloring, cheese and dairy industry, bakery, confectionery, curries, sauces, cosmetics, and pharmaceuticals
The history of Annatto Seeds (Bixa Orellana) dates back to pre-Columbian times in Central and South America, where indigenous peoples valued it as both a dye and a spice. Ancient Mayans and Aztecs used Annatto to color food, textiles, and ceremonial body paint. In the colonial era, Annatto became highly prized in Europe as a natural coloring agent for butter and cheese, offering a cheaper alternative to saffron. Over centuries, it gained global recognition for its dual use in culinary flavoring and natural pigmentation. Today, Annatto continues to be an important spice in Latin American, Caribbean, Indian, and Filipino cuisines, as well as a natural food coloring in global food industries.
Annatto is often called “the poor man’s saffron” due to its natural coloring properties.
The seeds come from the spiny fruit of the Achiote tree, native to tropical regions of the Americas.
It has been used for over 2,000 years as a dye for textiles, body paint, and food.
Annatto is responsible for the orange-red color in cheddar, Leicester, and Muenster cheese.
It contains powerful antioxidants (carotenoids), contributing to its health benefits.
Annatto seed oil is traditionally used in cosmetics and skin care.
In Caribbean cuisine, it is an essential ingredient in sofrito seasoning and rice dishes.
The pigment Bixin in Annatto is soluble in oil, while Norbixin is soluble in water.
Annatto paste (achiote paste) is widely used in Mexican marinades for meats and stews.
It remains one of the few natural food colorants still in wide-scale use globally.