550 
Composition of Annatto. 
enclose generally from 30 to 40 irregularly-formed seeds, of a 
reddish colour. The seeds and the bright red pulp in which 
tliev are enveloped are the raw materials from which the colour- 
ing matter is prepared. 
This tree is a native of the warmest parts of South America, 
the East and West Indies, and Africa. It bears leaves all the 
year, and fruit which is gathered in spring. 
Dr. Ure describes the preparation of annatto in the following 
words : — " Tlie pods of the tree being gathered, their seeds are 
taken out and bruised ; they are then transferred to a vat, which 
is called a steeper, where they are mixed with as jnuch water as 
covers them. 
" Here the substance is left for several weeks, or even months ; 
it is now squeezed through sieves placed above the steeper, that 
the water containing the colouring matter in suspension may 
return into the vat. The residuum is preserved under the leaves 
of the pine-apple shrub till it becomes hot by fomentation. It 
is again subjected to the same operation, and this treatment is 
continued till no more colour remains. 
" The substance thus extracted is passed through sieves, in 
order to separate the remainder of the seeds, and the colour is 
allowed to subside. The precipitate is boiled in coppers till it 
be reduced to a consistent paste ; it is then suffered to cool, and 
dried in the shade." 
There are two sorts of commercial annatto, viz. : — 
1. Flag or cake annatto, which is furnished almost wholly by 
Cayenne. It is imported in square cakes, weighing 2 to 3 lb. 
each, wrapped in banana leaves, packed in casks. 
2. Roll annatto, which is principally imported from Brazil. 
The rolls are small, not exceeding 2 or 3 ounces in weight. It 
is hard, dry, brownish on the outside, and beautifully red in the 
interior. 
Annatto contains two colouring matters ; one, in a pure state, 
is orange-red, and is called " bixin ;" the other is yellow,s and 
called " orellin." Bixin is a resinous substance, sparingly 
soluble in water, readily soluble in alcohol and ether, and also 
in fixed oils. On account of its solubility in fatty matters, to 
which it imparts a beautiful golden tint, it is preferred to tur- 
meric, which it closely resembles, for colouring cheese and 
butter.' 
The alkalies readily dissolve bixin, producing a deep reddish 
colour. Advantage is taken of this property by the manul'ac- 
turers of annatto, who, by means of potash or soda, prepare from 
commercial annatto a fluid extract or solid cakes, requiring no 
further pieparation on the part of the dairy-maid. 
