Annatto Nutrition Facts | Bright Spice Basics

Annatto offers trace calories in seed form, while annatto oil delivers the calories of the carrier oil you use.

Bright, earthy, and slightly peppery, this seed turns oil and broth a glowing orange. A pinch colors a pot; a tablespoon fuels a big batch of rice or a deep red marinade. The numbers below keep your seasoning on target while you watch calories, sodium, and fat from the rest of the dish.

Annatto Nutrition Profile: Serving Sizes And Metrics

You’ll see this spice as whole seeds, ground powder, infused oil, and paste. Seeds and powder add color with minimal energy. Oil and pastes add more because they carry fat or salt from their recipes. Here’s a side-by-side to plan portions.

Form	Typical Serving	Calories (kcal)
Whole seeds	1 teaspoon (5 g)	≈7
Ground powder	1 tablespoon (12 g)	≈17
Annatto oil	1 tablespoon (15 ml)	120–133

Those figures come from common kitchen measures and brand nutrition databases; exact labels vary by product. With oil, the calories ride in with the neutral oil you choose, not the pigment itself. Many vegetable oils land near 120 calories per tablespoon, and quick infusions match that number closely.

On packages, you may see “annatto,” “achiote,” “annatto extract,” or a color code. In the U.S., this color is permitted as an additive exempt from certification. If you want a plain-language explainer on how food dyes are approved, the FDA page on color additives lays out the ground rules in simple terms.

What The Numbers Mean In Your Kitchen

For a pot of rice, a teaspoon of seeds bloomed in oil adds strong color with only a few seed calories. For a marinade, a tablespoon of powder stretches across several servings. When you infuse oil, you’re adding flavor and color along with the full energy of the oil, so drizzle with intent.

Macros, Sodium, And Carotenoids

Whole seeds bring trace fat and protein and almost no sodium. Pastes can carry salt, vinegar, and spices that raise sodium fast, so scan the panel. The pigments bixin and norbixin are carotenoids that dissolve into fat and water, which is why short, gentle heating works so well to pull out color.

How To Measure This Spice For Common Dishes

Good color comes from short contact with warm fat. A quick bloom in a skillet paints oil in minutes. Strain seeds for a clear hue or keep them in for a rustic look. With powder, whisk it into warm fat or rub it directly on protein before searing. For doughs and batters, blend a small amount into the wet ingredients and adjust by sight.

Seeds And Powder

Start small with seeds: 1 teaspoon for 2 cups of rice or a quart of broth. With powder, 1 to 2 teaspoons can color a pound of meat or tofu. For masa or dough, mix a teaspoon into the liquid first, then nudge up in tiny steps until the shade looks right.

Achiote Oil Basics

A practical ratio is 1 teaspoon of seeds per tablespoon of neutral oil. Warm the mixture over low heat for 3 to 5 minutes until the oil turns deep orange, then cool and strain. Store in a clean bottle. This quick pantry move gives you fast color for sautéed veggies, rice, noodles, or roasted potatoes.

Label Names, Additive Codes, And What To Look For

Shopping can get confusing because the same ingredient appears under different names. Use this compact map to spot it on packages and match it to your needs.

Region/Standard	Label Name	Code/Notes
United States (FDA)	Annatto extract; annatto (color)	Exempt from certification
European Union	Annatto extracts	E160b (bixin/norbixin)
Codex/Global use	Annatto, achiote	Used to color cheeses, rice, oils

When you’re comparing products, the ingredients list tells you how the color is delivered. An oil-based extract behaves differently than a water-dispersible extract. For deeper regulatory detail, the FDA’s color additive status list outlines how food colors are listed and where they’re allowed.

Safety, Sensitivities, And Who Should Be Cautious

Most people handle this ingredient well. Rare reactions have been reported in the medical literature. If you’ve reacted to plant-based colorings before, trial a small amount in a familiar dish. Anyone with physician-diagnosed allergies should follow their plan and check packaged foods, as formulations can change without fanfare.

If you’re cooking for kids or for someone who prefers to avoid synthetic dyes, this natural pigment is a handy route to golden or reddish shades. Match the method to your goal: a brief oil bloom for a clear, even tone; a powder rub for deeper color on the surface of proteins.

Smart Swaps And Pairings

Want golden rice without extra fat? Bloom a scant teaspoon of seeds in a tablespoon of oil, strain, then stir in only part of the colored oil and save the rest. Need a redder hue for a stew? Pair a pinch of paprika with this spice for depth without heavy heat. Turmeric brings earthiness but can turn bitter if scorched, so keep the pan gentle and add it after the oil warms.

Flavor Tips That Keep Calories In Check

• Toast seeds lightly before blooming to boost aroma.
• Use a high-sided saucepan for oil infusions to limit splatter and oxidation.
• Stir powder into a little warm oil first to avoid clumps, then add to the pan.
• Store infused oil in a dark bottle and use within a month for best color.

Storage And Shelf Life

Whole seeds keep color longer than ground forms. Store them cool and dry in a sealed jar away from light. Powder fades faster; plan to replace it every few months for top color. Infused oil keeps about four weeks in a clean, capped bottle; discard if aroma turns sharp or color looks muddy.

Practical Wrap-Up

This bright spice brings a lot of visual payoff for very few seed calories. A teaspoon of seeds colors a pot of rice; a tablespoon of powder feeds a family-size marinade; an infused tablespoon of oil adds full oil calories along with a rich hue. With the tables above and a light touch at the stove, you’ll dial in the shade you want while keeping nutrition goals intact.