annatto

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an·nat·to

also a·nat·to (ə-nä′tō)
n. pl. an·nat·tos also a·nat·tos
1. A tropical American evergreen shrub or small tree (Bixa orellana), having heart-shaped leaves and showy, rose-pink or sometimes white flowers.
2. The seed of this plant, used as a coloring and sometimes as a flavoring, especially in Latin American cuisine.
3. A yellowish-red dyestuff obtained from the arils of this plant's seeds, used especially to dye fabric and to color food products such as margarine and cheese. In all senses also called achiote.

[Of Cariban origin.]

annatto

(əˈnætəʊ) or

anatto

n, pl -tos
1. (Plants) a small tropical American tree, Bixa orellana, having red or pinkish flowers and pulpy seeds that yield a dye: family Bixaceae
2. (Dyeing) the yellowish-red dye obtained from the pulpy outer layer of the coat of the seeds of this tree, used for colouring fabrics, butter, varnish, etc
Also called: annatta
[from Carib]

an•nat•to

(əˈnæt oʊ, əˈnɑ toʊ)

n., pl. -tos.
1. a small tree, Bixa orellana, of the family Bixaceae, of tropical America.
2. a yellowish red dye obtained from the pulp enclosing the seeds of this tree, used for coloring fabrics, butter, varnish, etc.
[1675–85; < Carib]
Translations
annaato
orleánfa
References in periodicals archive ?
Like Ilocos style minus the vinegar, or Cavite's without the atsuete.
It is said that one balut vendor found a way to recycle the unwanted cracked balut by discarding the shell, rolling the hard-boiled egg in a batter flavored and tinted orange with atsuete and deep frying it to produce kwek-kwek, the sound of the duck.
Blend in the bagoong then pour in the vinegar, atsuete oil, sugar, black pepper, finger chili and pork stock.
In a wok, sautAaAaAeA@ garlic with just over half of the atsuete oil unt it turns pale gold.