Annatto is a natural substance derived from the seeds of the Bixa orellana, a tropical shrub native to regions of Central and South America. The seeds are covered with a reddish-orange coating, which is processed to produce a pigment widely used as a food colorant. Annatto has been used for centuries by indigenous communities, not only for coloring food but also for body paint and cultural practices. Today, it is commonly found in products like cheese, butter, snacks, and baked goods, where it provides shades ranging from yellow to deep orange.

The coloring compounds in annatto are mainly bixin and norbixin, which are carotenoid pigments. These compounds are valued because they are plant-based and can be used as an alternative to synthetic dyes. Annatto is often preferred in food processing due to its stability under heat and light, although its exact shade can vary depending on how it is prepared and applied. It may be used in oil-based or water-based forms, making it adaptable for different types of food products.

Beyond its use as a colorant, annatto has also been studied for its potential antioxidant properties, although its primary role remains functional rather than nutritional. Its use is regulated in many countries to ensure safety and proper labeling. As consumer interest in naturally sourced ingredients continues to grow, annatto remains a widely recognized example of a plant-derived additive used across the global food industry.