A bright orange-red spice or food coloring derived from the seeds of the achiote tree, commonly used in Latin American and Caribbean cuisine.
From Tupi (Brazilian indigenous language) 'urucum' or Nahuatl origins, the word entered European languages through Spanish trade routes. The plant is native to tropical Americas.
Anatto is why many Latin American dishes are that gorgeous golden-orange color—it's been used for centuries as both a spice and dye, and it contains beneficial compounds that might help protect against cell damage!
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