Botanical Name: Bixa orellana
- English: Annatto
- Ayurvedic: Sinduriyaa, Sinduri
- Also,known as: Jabra, Manjitti, Yan zhi shu, Roucou, Annatou, Rocou, Jarak belande, Kesumba, Atsuete, Urucum, Achiote, Kamtai, Urucu, Achiotillo
Habitat: Tropical America
Parts Used: Seeds
The seeds are cone-shaped and about 4 mm long, with a bright red seed coat containing a natural pigment. They have practically no taste or aroma. It is a small tree bearing heart-shape leaves and clusters of a pink flower. Between 10-50 seeds are borne in each of the spiny pods. The plantation can be found in many Central American countries and Africa and Asia. Brazil is a major producer for local consumption but Peru and Kenya are major exporters for international trade. Consumption has increased in recent years because of bans on synthetic food dyes and various applications in confectionery, soaps, and cosmetics.
Fruits are harvested when they start to split open and before the seed is exposed to sunlight and rain. Annatto is used mainly to give an attractive yellow color cheese, butter, margarine, process salad oils and smoked fish.
How to use:
Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.