Description
The annatto by its scientific name Bixa orellana is a plant native to South America, more specifically the Amazon region of Brazil. It is also called achiote in some parts of the world. The roucou would have been imported in Martinique by the Arawaks or the Carib Indians during their migration in the island. They used it at the time as war paint and sun protection. When Europeans arrive in the area and see this red coloration on the faces of the inhabitants, they then nickname them "red skin".
The annatto comes from a tree called the achiote tree or the lipstick tree which can reach 10 meters in height. The leaves are heart-shaped and are shiny green and provide an attractive background for the large pink flowers. The fruit, red with thorns, is not edible. Its bark contains scarlet seeds which are mainly used for coloring. They will be dried to be extract the wax that surrounds its seeds.
Therapeutic virtues
Studies on the achiote seed have found that it has vitamin C, proteins, sugars and also iron. The annatto is also rich in beta-carotenes and selenium, which makes it an anti-aging agent for the skin and strengthens the bones.
Annatto has antioxidant properties and is known to be an intestinal cleanser. Its leaves and seeds are used in the preparation of medicines for diabetes, diarrhea, fever, fluid retention, heartburn, malaria and hepatitis.
Its seeds applied directly to the affected area can treat burns and vaginal infections.
Native Americans applied it to their skin to protect them from the sun and also to repel insects. Its two dyes, oreline and bixin were used to dye their feathers and also to draw.
A decoction of the leaves would soothe inflammation of the throat and mild tonsillitis. The annatto leaf applied to the forehead relieves headaches.
The roots are said to have diuretic and digestive effects.
Used in food, it plays a laxative role and relieves the stomach.
Chopped young achiote shoots steeped in cold water yield a mucilaginous substance that can be used to wash inflamed eyes.
The powder taken from the seed is used as a culinary coloring in several countries of the world (Pipian in the Philippines dish made from chicken and pork cube, in Jamaica for the preparation of cod sauce, achiote paste is an important ingredient in Mexican cuisine, in China to color roast meats, in the preparation of cheeses such as Red Cheshire, Cheddar, Edam or Leicester, sausages, soft drinks and wax).
How to grow it
To grow achiote, you have to be patient. Indeed, the first fruits can be harvested after 2 years after having introduced the seeds into the soil.
The annatto is a tropical plant that cannot stand frost.
The clusters are mature after 90 days of flowering. Harvesting takes place when 2 or 3 capsules are opened.
The roucouyer can live 50 years and bear fruit for 30 years.
