Annatto Achiote

Scientific Name: Bixa orellana

Flavour: Annatto achiote has a unique and mild flavor, often described as earthy and slightly peppery. It imparts a distinct reddish-orange color to dishes without adding significant taste.

Growing Season: Annatto achiote is a perennial shrub that thrives in tropical and subtropical regions. It can be grown year-round in suitable climates but is typically cultivated during the warm and rainy seasons.

Native Region: Annatto achiote is native to the tropical regions of Central and South America, including parts of the Amazon rainforest. It is also found in various countries across the Caribbean and Mexico.

Traditional Recipe: Jamaican Jerk Chicken

Ingredients:

  • 4 chicken leg quarters

  • 2 tablespoons annatto achiote paste (or substitute with paprika)

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar

  • 2 cloves of garlic, minced

  • 1 tablespoon grated ginger

  • 1 tablespoon thyme leaves

  • 1 tablespoon ground allspice

  • 1 tablespoon ground black pepper

  • 1 tablespoon vegetable oil

  • Salt to taste

Instructions:

  1. In a bowl, combine the annatto achiote paste, soy sauce, brown sugar, minced garlic, grated ginger, thyme leaves, ground allspice, ground black pepper, vegetable oil, and salt.

  2. Place the chicken leg quarters in a large resealable bag or shallow dish and pour the marinade over the chicken. Make sure the chicken is coated evenly.

  3. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken.

  4. Preheat the grill to medium-high heat.

  5. Remove the chicken from the marinade, allowing any excess marinade to drip off.

  6. Grill the chicken leg quarters, turning occasionally, until they reach an internal temperature of 165°F (74°C) and the skin is nicely charred and crispy, usually about 30-40 minutes.

  7. Serve the Jamaican Jerk Chicken hot, garnished with fresh herbs if desired.

Health Properties: Annatto achiote contains certain compounds that may have antioxidant and anti-inflammatory properties. It is also a good source of various vitamins and minerals, including vitamin E, vitamin C, and iron. However, it is primarily used for its color and subtle flavor rather than for its specific health benefits.

Growing Technique: Growing annatto achiote requires a warm and humid climate. While it may not be suitable for cultivation in British gardens due to its tropical nature, it can be grown in a greenhouse or as a container plant in the UK.

Select a large pot or container with good drainage.

Fill the container with a well-draining potting mix enriched with organic matter.

Plant annatto achiote seeds or start with a young plant, placing it in the center of the container and ensuring the root ball is covered with soil.

Place the container in a warm and sunny location, such as a greenhouse or a protected spot outside during summer.

Water the plant regularly to keep the soil evenly moist but not waterlogged.

Prune the plant as needed to maintain its shape and encourage branching.

Harvest the annatto seeds when the seed pods turn brown and dry. Remove the seeds from the pods and store them in a cool, dry place.

Propagate annatto achiote by collecting the seeds and planting them in new containers or directly in the garden, following the same growing technique.