Classifical of Herbs
Herbs by Common Name
Herbs by Property
List of Herbs
Annatto Annatto is an herb used to produce a red color substance which is used in food to add flavor.
Annatto, sometimes called ROUCOU, is a derivative of achiote trees of
tropical regions of the America. It is produced from the reddish pulp
which surrounds the seeds of achiote. It is used in many cheese, rice,
butter, margarine, smoked fish and mustard oil.
From ancient times it is used by Caribbean and South American cultures.
It is believed to be originated in Brazil and commonly found in Caribbean and Latin American cuisines as coloring agent and to add flavor. Central and South American used its seed to make body paint and lipstick.
Anise has feathery leaves and flat white flower heads, followed by
fruits and then small aromatic brown seeds. It is perennial plant and
related to caraway, dill, cumin and fennel.
Aniseed can be grown in a sunny sheltered area, and it may reach to near about 45 cm high. This plant puts forth tiny flowers in summer and its seeds can be gathered in the autumn.
Seeds of anise herb are grey-brown color, oval and slightly ridged and measure from 2 to 4mm in length.
Annatto grows in widely tropical and subtropical parts of the world.
Rainfall required for it ranges from 1000mm to 3000mm per year in areas
where they grow naturally or under cultivation. The suitable cultivation
months are july and august. 2oo plants require an acre land.
Annatto's seeds, roots, shoot and leaves are used
It contains bixin, an oil-soluble apocarotenoid, which is the main
pigment with norbixin.
It also contains some hydrocarbons which gives a sweet smell. Its seeds contain 4.5 to 5.5% of pigments and 70-80% bixin.