Annatto

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annatto

[ə′näd·ō]
(botany)
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.

Annatto

 

(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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References in periodicals archive ?
'I grew up eating this adobo with atsuete. I don't know any other kind of adobo.
If I use manao (Thai lime) instead of calamansi or food color, instead of atsuete, it is easier.
I made a mushroom broth and cooked the toasted rice in it, adding water tinted with atsuete, garlic and ginger.
The chicken comes packed in neat little take out containers with garlic rice drenched in sunset orange atsuete oil, atsara, and dipping sauces.
It came with two sides: corn with onion crisp and atsuete garlic oil; and roasted beets with pumpkin, feta cheese, almonds and a citrus-tahini sauce.
Like Ilocos style minus the vinegar, or Cavite's without the atsuete. Fresh, not aged.
Try the sisig burger, made with atchara, fried egg, tomato, aioli and an atsuete oil-basted bun.
In a wok, sautAaAaAeA@ garlic with just over half of the atsuete oil unt it turns pale gold.
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.
It's similar to tinola but with a little bit of atsuete and cooked in bamboo.
Blend in the bagoong then pour in the vinegar, atsuete oil, sugar, black pepper, finger chili and pork stock.
Other winning entries were Dhess Mercado's Relyenong Fish Steak and Clarice Cajuigan's Adobo with Atsuete.