Annatto (Achiote)

Annatto may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Annatto, also known as achiote, is a vivid reddish-orange seasoning derived from the seeds of a tropical tree native to the Americas. It has been used for centuries in Indigenous cooking, body decoration, and dyeing traditions across its native regions. In the kitchen, annatto appears as achiote oil (seeds steeped in hot oil until the oil turns deep orange), achiote paste or recado rojo (ground seeds mixed with garlic, spices, and citrus or vinegar), and used commercially to color cheeses, butter, and processed foods worldwide.

• Strain whole seeds out before using achiote oil in baby's food. The seeds are very hard and pose an increased choking risk.

• Rinse annatto stains right away in cold water, then treat with stain remover. Annatto is a powerful natural dye and will stain surfaces, clothing, and skin a harmless, but deep orange-red. 

• Make achiote oil in a batch and store it. Heat annatto seeds in a neutral oil over low heat for 5–10 minutes until the oil turns deep orange, then strain out the seeds and store the oil in an airtight container in the refrigerator for up to one month.

No. Annatto as used in cooking (infused into oil, ground into paste, or dissolved into a dish) presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve foods with annatto in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to annatto are rare, but have been reported.^{[1] [2]} Note that certain spice blends that feature annatto may contain common food allergens, so make sure to read labels thoroughly if your child has food allergies. If your child is allergic to annatto, read the labels on packaged foods like cheese for annatto or its synonyms (achiote, bixin, Cl Natural Orange 4, Cl 75120, E160b, norbixin, roucou, urucum). Note that some food labels may not list annatto by name, but annatto may be present as “natural colorant or natural flavor.”

Annatto can also cause symptoms from inhalation or contact in sensitive individuals. For example, inhaling a puff of powdered annatto can irritate the nasal passageways and trigger sneezing and coughing.^[3] Additionally, annatto may cause contact rashes due to potentially skin-irritating components in the food.^{[4] [3]}

Foods containing annatto may cause a harmless rash around the mouth while baby eats or may cause or worsen diaper rash. If this occurs, try applying a thin layer of barrier cream or ointment—such as pure petroleum jelly or a plant-based oil/wax balm—to baby’s face and diaper area to help prevent contact rashes.

Yes. Annatto offers carotenoids, flavonoids, tocotrienols, and other plant compounds that offer anti-inflammatory, antimicrobial, antioxidant, and anticancer effects.^{[5] [6]}

They are the same thing. Annatto is the term most widely-used in English-speaking regions, while achiote is the Spanish term used across Latin America and the Caribbean. Achiote paste, achiote oil, and achiote seasoning all refer to preparations made from annatto seeds.

Yes. Annatto is used as a plant-based source of color in many cheeses such as cheddar and colby, and it is safe to share these cheeses in an age-appropriate way with baby as soon as they are ready for solids. If you suspect your baby has reacted to a cheese and the cause is unclear, annatto is one ingredient worth investigating with your allergist.