Annatto powder adds color and mild flavor; a level tablespoon of many brands lands near 50 calories with small amounts of carbs and protein.
Low Spoon
Standard Spoon
Heaped Spoon
Dry Rub
- 1 tsp per lb meat
- Pairs with cumin/garlic
- Stains gloves/boards
Spice
Achiote Oil
- Steep seeds in oil
- Strain for clear hue
- Oil carries calories
Infusion
Annatto Paste
- Blend with vinegar
- Ready for marinades
- Sodium varies by jar
Marinade
Annatto Powder Nutritional Profile: What To Expect
This vivid spice comes from the seeds of Bixa orellana. Grind yields a brick-red powder used to tint cheeses, rice, stews, and marinades. As a dry seasoning, it’s mostly pigment, seed solids, and trace minerals. The calorie load stays modest, yet it isn’t zero, and brand recipes vary.
To set a baseline, one well-documented brand lists about 52 calories per level tablespoon (14 g), with roughly 10 g carbohydrate, 2 g protein, and 0.3 g fat. That puts a level teaspoon near 10–12 calories. Ranges show up because milling fineness, leftover seed solids, and added ingredients differ by maker. La Nuestra ground annatto shows that full panel, which helps when you track recipes or macros.
Quick Comparison By Form (Early Reference)
Use this table as a first-stop yardstick before measuring for a recipe.
| Form (1 Tbsp) | Typical Calories | Notes |
|---|---|---|
| Ground annatto (brand example) | ≈52 kcal | ~10 g carbs, ~2 g protein, ~0.3 g fat per label. |
| Achiote oil (infused) | ≈120 kcal | Calories from the oil; pigment contributes color, not energy. |
| Annatto paste (prepared) | 40–80 kcal | Depends on vinegar, spices, salt, and starches. |
How Annatto Fits Into Cooking
The powder shines when you want color without chili heat. It handles gentle frying and blooms in fat, much like paprika or turmeric. That’s why many cooks start with a teaspoon in oil before onions or rice hit the pan.
Because pigment sits in the seed’s outer coat, infusing it into oil pulls more hue into a dish. Steeping whole seeds, then straining, leaves little solid matter behind; in that case the macros come from the oil alone.
Serving Sizes That Make Sense
For rice, 1–2 teaspoons tint a pot nicely. For a spice rub, start at 1 teaspoon per pound of meat, then adjust. Pastes carry salt and acid, so taste the marinade before salting protein.
Label Reading: What The Numbers Mean
Not all jars list the same profile. Some show near-zero values because the serving is tiny. Others use a full tablespoon with clear grams and %DV. When you can, aim for a panel similar to the brand above: calories near the low fifties per tablespoon and small amounts of protein and iron.
Why Values Vary Across Jars
Two big drivers shape the panel: seed solids and grind. Finer powder packs the spoon, so you get more solids per measure. If a blend includes starches or spices, totals change again. Paste is its own category; calories slide with added ingredients.
Color Compounds In Plain Language
The standout pigments are carotenoids called bixin (fat-soluble) and norbixin (water-soluble). Both set the yellow-orange tint and show up in many cheeses and snacks. European reviewers set daily intake levels based on these fractions; you’ll sometimes see those ADIs cited on technical sheets.
Safety, Sensitivities, And Regulations
Color additives from this seed are allowed in many foods. In the U.S., annatto extract sits on the list of color additives exempt from certification, with use guided by good manufacturing practice (21 CFR 73.30). You’ll see it labeled as annatto, annatto extract, or E 160b on international packs.
Most people tolerate dishes colored with this spice. Case reports describe reactions, and allergists sometimes use norbixin challenges in supervised settings, so anyone with a dye sensitivity history should read labels and proceed with care.
Practical Ways To Keep It Measured
Pick one brand and stick with it for consistent color and taste. Log a reference spoonful in your recipe notebook: how much powder went into a cup of rice, and how bright it looked. Repeat results get easy once you’ve got that note.
Is There Meaningful Micronutrition?
Ground seed products aren’t nutrient powerhouses, though some labels show a small iron contribution, a touch of calcium, and minimal fiber. Pigments don’t add energy. Here’s a brand-based snapshot to set expectations.
| Nutrient (1 Tbsp) | Amount | Context |
|---|---|---|
| Iron | ~1.4 mg (8% DV) | Trace help toward daily needs. |
| Calcium | ~10 mg (1% DV) | Small contribution. |
| Protein | ~2 g | From seed solids; not a main source. |
| Carbohydrate | ~10 g | Mostly seed starches and sugars. |
| Dietary Fiber | ~0.4 g | Minimal. |
| Sodium | ~5 mg | Low in the dry spice; pastes can be higher. |
Numbers above reflect a labeled product and can shift by brand, especially if a blend includes salt or starches. When cooking with infused oil, expect the oil to drive the calorie count while pigments set the color.
How To Use Less While Keeping Color
Bloom Briefly In Fat
A short sizzle in a teaspoon of oil wakes up pigment. Pull the pan off heat if the powder darkens too fast; scorched carotenoids lean bitter.
Steep Whole Seeds For Clear Hue
When you steep and strain, the oil’s calories are fixed by the oil measure, and you dodge gritty residue. That’s handy for delicate soups or pale rice.
Lean On Pastes For Marinades
For al pastor or cochinita pibil, a ready paste spreads pigment evenly. Check the label for sodium and acids so you can balance the rest of the dish.
Regulatory Notes For Curious Cooks
U.S. rules list annatto extract among color additives allowed for foods, with limits on heavy metals and clear labeling language; see the official rule text. European experts reviewed exposure to carotenoid fractions and confirmed earlier intake thresholds; their opinion explains the ADIs often quoted in technical documents, available in the EFSA review.
Buying, Storing, And Swapping
What To Look For On The Shelf
Pick a fresh, brick-red powder with a clear ingredient line. If the jar lists only annatto, you’ll get a predictable profile. If it lists starches or spices, expect mild shifts in calories and flavor.
Storage Tips
Keep it sealed and away from heat and light. Color fades with time, so rotate every six months. If the jar smells flat or looks dull, it’s time for a new one.
Smart Swaps
Can’t find it? Paprika or turmeric can tint a dish, though the hue and flavor differ. Start low and adjust.
Bottom Line For Everyday Cooking
Use annatto powder like a color brush. A teaspoon brings warm hue with a small calorie bump; a tablespoon adds a gentle nutty note. For bigger batches, a quick oil infusion spreads pigment evenly. If you rely on labels, the brand example above is a steady reference point for home tracking, and the regulatory links show this color is widely permitted in foods.