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Urucu, or annatto, is the fruit of the annatto tree (Bixa orellana), a tree from the bixaceae family, native to tropical America. Its fruits are capsules armed with malleable thorns, which turn red when ripe. Then they open and reveal small seeds arranged in series, from thirty to fifty per fruit, wrapped in an aril, also red.


Rich in carotenoids, phosphorus, calcium, iron, vitamin B1, vitamin B3, vitamin A, vitamin C, amino acids, saponins, tannins, cyanidin, salicylic and ellagic acids, in addition to phytochemicals that help in the prevention and treatment of diseases, annatto is also used by several industrial segments.

How to use:

The dried and crushed annatto seed is the spice known as paprika or colorific. It must always be added before or during cooking. Smooth and sweet, it enhances the flavors of meat, chicken and fish of all kinds, soups and stews, but it can also be used just to give a reddish tone to a recipe.

Precautions when consuming:

Annatto is indicated for all people, with restriction only in cases of allergies to this seasoning.

Allergens: may contain traces of oilseeds, peanuts, soy, milk, gluten.

Risk of overconsumption:

There are no side effects from the consumption of annatto and problems with excessive consumption of the spice have not yet been discovered.

Source:  Ryan Raman, WIkipedia and PubMed


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