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Bixa orellana. A tree found in tropical America, characterized by cordate leaves and spinose, seed-filled capsules; a yellowish-red dye obtained from the pulp around the seeds is used as a food coloring.



(Bixa orellana), a tall shrub or small tree of the family Bixaceae. The alternate leaves are cordate-ovate. The large, five-parted flowers are in terminal panicles. The fruit is a polyspermous bivalve capsule. The annatto is native to tropical America. It has been cultivated for a long time in tropical countries of the Old and New Worlds to obtain an orange dye, also known as annatto. The dye is obtained from the fleshy outer covering of the seeds and is used mainly to color butter, margarine, cheese, and similar food products. Indians used the dye as body paint. The annatto is also used as a hedge and as a windbreak.

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Add some chicken stock and more atsuete oil if it looks too dry.
Other winning entries were Dhess Mercado's Relyenong Fish Steak and Clarice Cajuigan's Adobo with Atsuete.
It's similar to tinola but with a little bit of atsuete and cooked in bamboo.
Others use turmeric, which makes a yellow adobo, and atsuete (annatto) which makes adobo orangey-red.
A dash of atsuete powder is added to the mixture to achieve that tempting redorange color that looks similar to afritada.