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Annatto (Bixa orellana) is a tropical shrub or small tree native to the Americas, particularly tropical regions of Central and South America. It features large, heart-shaped green leaves and distinctive, spiny seed pods that turn reddish-brown as they mature. The small, teardrop-shaped pods contain oval to pyramidal seeds coated in a brick-red, waxy layer that releases a natural red-orange pigment when handled. Annatto seeds are used only as a natural food colouring ingredient, adding warm yellow, orange and reddish hues to cheese, butter, candies, chocolates, desserts and savoury recipes such as Mexican rice. They are valued for their colouring properties rather than their flavour and are commonly used to colour oils, sauces and marinades. The seeds are also a key ingredient in achiote paste, traditionally prepared with spices and citrus juice or vinegar.
Growing guide for Annatto Seeds
Planting instructions
Annatto is a tropical evergreen shrub or small tree with broad, heart-shaped green leaves and clusters of delicate pink or white flowers. Its distinctive fruits are small, teardrop-shaped to conical pods covered with soft, hair-like spines. Each pod contains around 8–40 oval to pyramidal seeds coated in a brick-red, waxy layer that releases a vivid red-orange pigment when touched. The seeds have a mild, almost neutral flavour with subtle smoky, peppery and citrusy notes, but their primary purpose in cooking is to provide natural colour rather than to be eaten whole.
Growing Requirements
pests & diseases
Annatto is generally a hardy plant, but it may occasionally be affected by powdery mildew, particularly in humid conditions with poor air circulation. Common pests include whiteflies, scale insects and thrips, which can damage leaves and young shoots. Inspect the foliage regularly and remove affected plant parts where necessary. Ensure proper spacing, good airflow and well-drained soil to minimise the risk of fungal diseases.
soil
Annatto grows well in fertile, well-draining loamy soil enriched with organic matter. It can tolerate a range of soil types but generally prefers neutral to slightly alkaline conditions. Avoid heavy soils that retain excess water, as prolonged waterlogging can damage the roots. Adding mature compost before planting can help improve soil structure and support healthy growth.
spot
Choose a sunny outdoor location that receives at least 6–8 hours of direct sunlight daily. Annatto thrives in warm, humid environments and benefits from good air circulation around its foliage. A sheltered position protected from strong winds and cold draughts is ideal. If growing in a container, place it in a bright, sunny spot where it can remain undisturbed as it matures.
temperature
Annatto grows best at temperatures between 20°C and 26°C. It can tolerate warmer tropical conditions but does not perform well in cold weather or frost. Protect young plants when temperatures drop, and move container-grown plants to a sheltered location during cold spells. Consistently warm conditions encourage healthy growth, flowering and eventual pod production.
watering
Water Annatto plants regularly during germination and the early stages of growth, keeping the soil evenly moist without allowing it to become waterlogged. Once established, the plant can tolerate short periods of relatively dry weather, but consistent moisture supports better growth and pod development. Increase watering during hot, dry spells, particularly for container-grown plants. Reduce watering during cooler weather and ensure excess water drains freely.
how to harvest
Annatto plants grown from seed may begin producing pods after approximately 18–24 months or longer, depending on growing conditions and plant maturity. The fruits typically mature around 5–6 months after pollination. Harvest the pods when they begin turning brown and drying, before they split open and release their seeds. Dry the harvested pods in a shaded, well-ventilated area, then gently break them open to collect the brick-red seeds. Annatto seeds are used primarily for their natural colouring properties, not for eating whole. To colour food, the seeds are commonly steeped in warm oil or liquid, which extracts their red-orange pigment; the seeds are then strained out before the coloured ingredient is used in the recipe. They can impart a natural yellow-orange to reddish hue to cheese, butter, candies, chocolates, desserts, sauces and Mexican rice. Annatto is also the main colouring component of achiote paste, which combines the seeds with aromatics and seasonings such as cumin, coriander, citrus juice or vinegar. The seeds are tough and may be difficult to grind, so infusing and straining them is often the more practical approach for home cooking.
Disclaimer:
The productiveness of any seed we sell is subject to your local climatic conditions*, the sowing method you adopt, and your commitment to the planting process. We give no warranty, expressed or implied, and are in no way responsible for the produce.
Please note that all our seasonal recommendations/ sowing information is as per the local climatic conditions. *For more information on the optimum conditions required for growing seeds in your region, please contact us at, hello@allthatgrows.in or Whatsapp us at, +91 8544865077
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