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Annatto is commonly used to impart a yellow or orange color to many industrialized and semi-industrialized foods, including cheese, ice cream, bakery products, desserts, fruit fillings, yogurt, butter, oils, margarines, processed cheese, and fat-based products. In the United States, annatto extract
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In the 17th century, the Dutch, who had established colonies in Guyana, traded in food, particularly an orange-red natural colorant, annatto, with the indigenous communities. Zeeland traders under the authority of the West India
Company bought annatto from the inhabitants of the coastal regions of
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content, the milk produced would have a natural orange tint, as would the cheese made from it, while at other times of the year, the tint would be greatly reduced. As the pigment is carried in the cream, skimming the milk, which some farmers did to make butter or to sell it separately, the
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is listed as a color additive "exempt from certification" and is informally considered to be a natural coloring. Foods colored with annatto may declare the coloring in the statement of ingredients as "colored with annatto" or "annatto color". In the
European Union, it is identified by the
241:
is believed to originate in tropical regions from Mexico to Brazil. It was probably not initially used as a food additive, but for other purposes such as ritual and decorative body painting (still an important tradition in many
Brazilian native tribes, such as the
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and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water,
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colonizers in the 16th century. It has various local names according to region. Its use has spread in historic times to other parts of the world, and it was incorporated in local culinary traditions of many countries outside the
Americas.
553:), according to American scientist Paul Kindstedt of the University of Vermont. Other historical documents from the period confirm that annatto (then called "orleaan" or "orleans") was being used to color cheese by the mid-18th century.
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as early as the 16th century to allow inferior cheese to masquerade as the best Double
Gloucester, with annatto later being used for that purpose. This usage was subsequently adopted in other parts of the UK, for cheeses such as
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To fool the consumer, the cheesemakers introduced colorants to imitate the more intense colors of the finer summer cheese. Initially these colors came from saffron, marigold, and carrot juice, but later annatto began being used.
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Annatto condiments and colorants are safe for most people when used in food amounts, but they may cause allergic reactions in those who are sensitive. In one 1978 study of 61 patients with chronic
577:. Many cheddars are produced in both white and red (orange) varieties, the only difference between the two being the presence of annatto as a coloring. That practice has extended to many modern
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parts of the
Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of
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are highly recognizable thanks to their traditional bright orange hair, which is achieved by using crushed seeds of annatto. It is believed they have been doing so for centuries.
1964:
1110:
781:
1818:
Mikkelsen, H; Larsen, JC; Tarding, F (1978). "Hypersensitivity
Reactions to Food Colours with Special Reference to the Natural Colour Annatto Extract (Butter Colour)".
739:, 56 patients were orally provoked by annatto extract during an elimination diet. A challenge was performed with a dose equivalent to the amount used in 25 grams (
1765:
540:('paint'). One contemporaneous description comes from Adriaen van Berkel, in a book published in 1695, though he does not mention whether it was used in cheese.
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and experts at the Food
Allergy Research and Resource Program (FARRP) of the University of Nebraska do not include annatto in the list of major food allergens.
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In Europe, annatto extract is used to color butter, margarine, ice cream, sausages and many cheese including red
Cheddar, Muenster, Livarot and Leicester.
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In cheese, the yellow and orange hues naturally vary throughout the year as the cow's feed changes: in the summer, with fresh grass and its natural
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715:. This dual solubility property of annatto is rare for carotenoids. The seeds contain 4.5–5.5% pigment, which consists of 70–80% bixin. Unlike
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In all forms, Red
Leicester has a distinct reddish-orange color derived from the addition of annatto, a naturally occurring food colorant.
246:), sunscreen, and insect repellent, and for medical purposes. It was used for Mexican manuscript painting in the 16th century. Men of the
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ounce) of butter. Twenty-six percent of the patients reacted to this color four hours after intake, worse than synthetic dyes such as
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Ground annatto seeds, often mixed with other seeds or spices, are used in the form of paste or powder for culinary use, especially in
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precursors. The more norbixin in an annatto preparation, the more yellow it is; a higher level of bixin gives it a more orange hue.
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In Cheshire, one pound of good annatto is deemed sufficient for a ton of cheese; in Gloucester double that quantity is used.
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The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters
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491:. In Guam, it is used to make a staple rice dish flavored with annatto, onion, garlic, butter, and other spices.
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465:, and several other dishes, where it's one of the main ingredients. Annatto paste is an important ingredient of
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The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese
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The yellow to orange color is produced by the chemical compounds bixin and norbixin, which are classified as
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Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many
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England is another country that has used annatto to color their cheeses; colorants have been added to
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Annatto has been traditionally used as both a coloring and flavoring agent in various cuisines from
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Made in and around the university city of Leiden, this Gouda-like cheese is colored with annatto
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They're also dyed with roucou, a natural red dye derived from the seeds of the annatto shrub.
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Major Colorants and Dyestuffs Entering International Trade, Annatto Seed and Its Extracts
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471:, the slow-roasted pork dish popular in Mexico. It is also a key ingredient in the drink
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The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume
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Orange-red condiment and food coloring derived from the seeds of the achiote tree
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Colby cheese gets its distinctive color from the addition of annatto coloring.
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Sheridans' Guide to Cheese: A Guide to High-Quality Artisan Farmhouse Cheeses
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The coloring additive that gives Cheddars that orange color is called annatto
209:. Annatto is of particular commercial value in the United States because the
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The seed is traditionally used to color Leicester and Cheshire cheeses.
909:"An Allergy to Goldfish? Highlighting Labeling Laws for Food Additives"
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316: in this section. Unsourced material may be challenged and removed.
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1045:. Food Culture Around the World. Greenwood Publishing Group. p.
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1822:. Archives of Toxicology. Supplement. Vol. 1. pp. 141–3.
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1979:
1019:. Department of Geography, University of Florida. Archived from
719:, another well-known carotenoid, annatto-based pigments are not
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Cheeses that use annatto in at least some preparations include:
205:
compounds, but it has been linked to rare cases of food-related
178:
151:
1946:
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147:
95:
1556:
Engineers, NIIR Board of Consultants & (1 April 2006).
589:. Cheeses from other countries also use annatto, including
101:
86:
72:
57:
1214:"How 17th Century Fraud Gave Rise To Bright Orange Cheese"
66:
1766:"Annatto: Uses, Side Effects, Interactions and Warnings"
1487:
The colour comes from brushing with an annatto solution.
703:. The fat-soluble color in the crude extract is called
1897:. IFT Basic Symposium Series. New York: Marcel Dekker.
1081:"Colorants Used During Mexico's Early Colonial Period"
536:
Guyana and Suriname and sold it in the Netherlands as
1711:"Annatto Extracts: Chemical and Technical Assessment"
1298:"'Sorry Ireland: 'Red cheddar' doesn't really exist'"
528:
lesser-quality cheese from such milk would be white.
131:" and flavor as "slightly nutty, sweet and peppery".
92:
63:
44:), showing the seeds from which annatto is extracted.
98:
69:
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2277:
1978:
1684:
National Institute of Environmental Health Sciences
89:
60:
1354:
1323:Davies, Sasha; Bleckmann, David (1 October 2012).
1135:Food Colorants: Chemical and Functional Properties
1038:
269:, and other countries where it was taken home by
2916:
1686:. National Institutes of Health. November 1997.
1643:Sheridan, Kevin; Sheridan, Seamus (3 May 2016).
1439:Hurt, Jeanette; Ehlers, Steve (1 April 2008).
1186:Code of Federal Regulations Title 21, Volume 2
1958:
1915:. Pennsylvania, US: Livingston Publishing Co.
1895:Natural Food Colorants Science and Technology
1631:Ingredients ... RIND CONTAINS ANNATTO (COLOR)
1516:Mimolette curds are then colored with annatto
1419:Society, New York State Agricultural (1859).
8:
1893:Lauro, Gabriel J.; Francis, F. Jack (2000).
1591:. Oxford University Press. 25 October 2016.
1559:The Complete Book on Spices & Condiments
1504:. Oxford University Press. 25 October 2016.
1107:"Common Spices in Modern Philippine Recipes"
117:derived from the seeds of the achiote tree (
1616:"SAINT PAULIN SEMI-SOFT WASHED RIND CHEESE"
1392:The Complete Idiot's Guide to Cheese Making
788:which are responsible for more than 90% of
544:
213:considers colorants derived from it to be "
1965:
1951:
1943:
1239:
1237:
1235:
932:
376:Learn how and when to remove this message
435:, annatto is used in the preparation of
233:man, with his hair coloured with annatto
134:The color of annatto comes from various
1884:Allsop, Michael; Heal, Carolyn (1983).
907:Myles, Ian A.; Beakes, Douglas (2009).
804:
1740:"Natural Colors: A Shade More Healthy"
1709:Smith, James; Wallin, Harriet (2006).
1671:
1669:
1661:paste coloured orange red with annatto
1207:
1205:
1203:
902:
900:
814:
812:
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7:
1820:Toxicological Aspects of Food Safety
1357:Miami Spice: The New Florida Cuisine
1353:Raichlen, Steven (11 January 1993).
314:adding citations to reliable sources
154:, which are then added to the food.
1888:. Vermont, US: David & Charles.
1562:. ASIA PACIFIC BUSINESS PRESS Inc.
1212:Aubrey, Allison (7 November 2013).
1132:Socaciu, Carmen (24 October 2007).
445:, and other traditional dishes. In
1389:Leverentz, James R. (4 May 2010).
1087:from the original on 20 March 2008
913:World Allergy Organization Journal
25:
1938:Food and Agriculture Organization
1690:from the original on 21 July 2011
1469:Elsy, Mary; Norman, Jill (1988).
1422:Proceedings of the Annual Meeting
1304:from the original on 25 July 2015
1278:from the original on 26 July 2011
1244:Voormolen, Sander (30 May 2016).
1113:from the original on 15 July 2011
880:Chemical and Technical Assessment
852:from the original on 16 July 2011
1862:. University of Nebraska-Lincoln
1738:Kuntz, Lynn A. (4 August 2008).
985:. GetJamaica.com. Archived from
290:
82:
53:
3174:Natural history of the Americas
1017:Geo 3315, Lecture Notes: Part 2
790:food related allergic reactions
425:, it is used to make the spice
301:needs additional citations for
2329:Peppercorn (black/green/white)
1588:The Oxford Companion to Cheese
1501:The Oxford Companion to Cheese
1361:. Workman Publishing. p.
485:, it is used for the sauce of
1:
1787:Magee, Elaine (9 July 2010).
1529:"Culture: The Word on Cheese"
1246:"Waarom is die kaas zo geel?"
1083:. Stanford University. 1997.
1041:Food Culture in South America
1911:Rosengarten Jr., F. (1969).
1828:10.1007/978-3-642-66896-8_16
1037:Lovera, José Rafael (2005).
925:10.1097/WOX.0b013e3181c5be33
211:Food and Drug Administration
2141:Kinh gioi (Vietnamese balm)
1789:"What's Up With Food Dyes?"
959:. Indio.net. Archived from
161:products, such as cheeses,
3210:
1109:. PhilippinesInsider.com.
1010:"Geography of Crop Plants"
1008:Smith, Nigel J.H. (2005).
786:hypersensitivity reactions
780:Annatto is not among the "
2063:Coriander leaf / Cilantro
1973:Culinary herbs and spices
1906:. New York: Bantam Books.
1860:"AllergenOnline Database"
1677:"Executive Summary Bixin"
826:. CABI. 27 September 2018
2961:Montreal steak seasoning
1162:. U.S. FDA. 1 April 2011
1068:annatto venezuela onoto.
846:"Encyclopedia of Spices"
495:Industrial food coloring
3179:Culture of the Americas
1932:8 February 2019 at the
1795:. WebMD. Archived from
1746:. Virgo Publishing, LLC
215:exempt of certification
181:and other baked goods,
2917:
1649:. Simon and Schuster.
1272:"British Cheese Board"
696:
597:from the Netherlands.
546:Huishoudelyk Woordboek
545:
507:
234:
45:
1793:Healthy Recipe Doctor
1768:. WebMD. 30 July 1999
1274:. BritishCheese.com.
1026:on 22 September 2007.
871:Smith, James (2006).
784:" substances causing
687:
569:, as well as colored
502:
228:
35:
3184:History of cosmetics
2812:Beau monde seasoning
2177:Limnophila aromatica
1533:culturecheesemag.com
848:. TheEpicentre.com.
707:, which can then be
680:Chemical composition
551:Household Dictionary
506:colored with annatto
310:improve this article
2936:Jamaican jerk spice
2558:Japanese pricklyash
1902:Lust, John (1984).
1886:Cooking With Spices
1744:Food Product Design
1475:. Merehurst Press.
1472:Travels in Normandy
1188:. FDA. 1 April 2011
711:into water-soluble
389:Traditional cuisine
109:) is an orange-red
3189:E-number additives
2912:Herbes de Provence
2543:Grains of paradise
2406:Crushed red pepper
2120:Houttuynia cordata
1913:The Book of Spices
983:"Jamaican Annatto"
873:"Annatto Extracts"
775:brilliant blue FCF
697:
581:products, such as
508:
462:arroz con gandules
235:
46:
36:Open fruit of the
3141:
3140:
3113:Chinese herbology
2991:Pumpkin pie spice
2971:Old Bay Seasoning
2931:Italian seasoning
2877:Five-spice powder
2179:(rice-paddy herb)
2022:Indian bay leaf (
1837:978-3-540-08646-8
1656:978-1-63220-777-7
1620:www.aqua-calc.com
1598:978-0-19-933090-4
1511:978-0-19-933090-4
1482:978-1-85391-003-6
1452:978-1-4406-3618-9
1402:978-1-101-19782-0
1372:978-1-56305-346-7
1336:978-1-59253-755-6
1145:978-1-4200-0928-6
1056:978-0-313-32752-0
759:sunset yellow FCF
558:Gloucester cheese
481:, Mexico. In the
423:Belizean cuisines
415:Filipino cuisines
386:
385:
378:
360:
237:The annatto tree
191:breakfast cereals
16:(Redirected from
3201:
2922:
2729:Tasmanian pepper
2710:Sichuan pepper (
2665:Pomegranate seed
2479:Dill / Dill seed
2334:Brazilian pepper
2297:Alligator pepper
2051:garlic / Chinese
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957:"Bija – Achiote"
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2660:Peruvian pepper
2548:Grains of Selim
2533:Aromatic ginger
2466:Bunium persicum
2273:
1974:
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1934:Wayback Machine
1923:
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1878:Further reading
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1713:
1708:
1707:
1703:
1693:
1691:
1679:
1675:
1674:
1667:
1657:
1642:
1641:
1637:
1624:
1622:
1614:
1613:
1609:
1599:
1585:
1584:
1580:
1570:
1555:
1554:
1550:
1537:
1535:
1527:
1526:
1522:
1512:
1498:
1497:
1493:
1483:
1468:
1467:
1463:
1453:
1438:
1437:
1433:
1418:
1417:
1413:
1403:
1388:
1387:
1383:
1373:
1352:
1351:
1347:
1337:
1322:
1321:
1317:
1307:
1305:
1296:
1295:
1291:
1281:
1279:
1270:
1269:
1265:
1255:
1253:
1243:
1242:
1233:
1223:
1221:
1211:
1210:
1201:
1191:
1189:
1180:
1179:
1175:
1165:
1163:
1158:
1157:
1153:
1146:
1131:
1130:
1126:
1116:
1114:
1105:
1104:
1100:
1090:
1088:
1079:
1078:
1074:
1061:
1059:
1057:
1036:
1035:
1031:
1023:
1012:
1007:
1006:
1002:
992:
990:
989:on 11 July 2011
981:
980:
976:
966:
964:
963:on 24 July 2011
955:
954:
950:
919:(12): 314–316.
906:
905:
898:
888:
886:
875:
870:
869:
865:
855:
853:
844:
843:
839:
829:
827:
818:
817:
806:
802:
745:
741:
740:
729:
682:
677:
672:Shropshire Blue
583:American cheese
521:
497:
468:cochinita pibil
391:
382:
371:
365:
362:
319:
317:
307:
295:
284:
223:
85:
81:
56:
52:
28:
23:
22:
15:
12:
11:
5:
3207:
3205:
3197:
3196:
3191:
3186:
3181:
3176:
3171:
3166:
3161:
3159:Food colorings
3156:
3146:
3145:
3139:
3138:
3136:
3135:
3130:
3125:
3120:
3115:
3109:
3107:
3106:Related topics
3103:
3102:
3100:
3099:
3098:
3097:
3092:
3087:
3082:
3074:
3068:
3066:
3062:
3061:
3059:
3058:
3053:
3048:
3043:
3038:
3033:
3028:
3023:
3018:
3013:
3008:
3003:
2998:
2993:
2988:
2983:
2978:
2973:
2968:
2966:Mulling spices
2963:
2958:
2953:
2948:
2943:
2938:
2933:
2928:
2923:
2914:
2909:
2904:
2899:
2894:
2889:
2884:
2879:
2874:
2869:
2864:
2859:
2854:
2849:
2844:
2842:Cinnamon sugar
2839:
2834:
2829:
2824:
2819:
2814:
2809:
2804:
2799:
2793:
2791:
2785:
2784:
2782:
2781:
2776:
2771:
2766:
2761:
2756:
2754:Voatsiperifery
2751:
2746:
2741:
2736:
2731:
2726:
2721:
2716:
2707:
2702:
2697:
2692:
2687:
2682:
2677:
2672:
2667:
2662:
2657:
2652:
2647:
2642:
2637:
2632:
2631:
2630:
2625:
2620:
2610:
2605:
2600:
2595:
2590:
2585:
2580:
2575:
2570:
2565:
2560:
2555:
2550:
2545:
2540:
2535:
2530:
2525:
2520:
2519:
2518:
2513:
2503:
2498:
2497:
2496:
2486:
2481:
2476:
2471:
2470:
2469:
2462:
2459:Nigella sativa
2450:
2445:
2443:Coriander seed
2440:
2435:
2430:
2429:
2428:
2423:
2418:
2413:
2408:
2403:
2398:
2393:
2383:
2378:
2373:
2368:
2363:
2358:
2357:
2356:
2346:
2341:
2336:
2331:
2326:
2321:
2320:
2319:
2309:
2304:
2299:
2294:
2289:
2283:
2281:
2275:
2274:
2272:
2271:
2266:
2261:
2256:
2251:
2246:
2241:
2236:
2231:
2226:
2221:
2216:
2211:
2206:
2201:
2196:
2191:
2186:
2181:
2173:
2168:
2163:
2158:
2153:
2148:
2143:
2138:
2133:
2128:
2116:
2111:
2106:
2101:
2096:
2091:
2086:
2081:
2080:
2079:
2070:
2060:
2055:
2054:
2053:
2043:
2038:
2033:
2028:
2019:
2014:
2013:
2012:
2007:
2002:
1992:
1984:
1982:
1976:
1975:
1972:
1970:
1969:
1962:
1955:
1947:
1941:
1940:
1936:from the UN's
1922:
1921:External links
1919:
1918:
1917:
1908:
1899:
1890:
1879:
1876:
1874:
1873:
1851:
1836:
1810:
1779:
1757:
1730:
1701:
1665:
1655:
1635:
1607:
1597:
1578:
1568:
1548:
1520:
1510:
1491:
1481:
1461:
1451:
1431:
1411:
1401:
1381:
1371:
1345:
1335:
1315:
1289:
1263:
1231:
1199:
1173:
1160:"CFR Title 21"
1151:
1144:
1124:
1098:
1072:
1055:
1029:
1000:
974:
948:
896:
863:
837:
803:
801:
798:
728:
725:
681:
678:
676:
675:
669:
663:
657:
651:
645:
639:
633:
627:
621:
615:
609:
602:
520:
517:
496:
493:
442:huevos pericos
395:Latin American
390:
387:
384:
383:
298:
296:
289:
283:
280:
222:
219:
159:processed food
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
3206:
3195:
3192:
3190:
3187:
3185:
3182:
3180:
3177:
3175:
3172:
3170:
3167:
3165:
3162:
3160:
3157:
3155:
3152:
3151:
3149:
3134:
3131:
3129:
3126:
3124:
3121:
3119:
3116:
3114:
3111:
3110:
3108:
3104:
3096:
3093:
3091:
3088:
3086:
3083:
3081:
3078:
3077:
3075:
3073:
3070:
3069:
3067:
3063:
3057:
3054:
3052:
3049:
3047:
3044:
3042:
3039:
3037:
3034:
3032:
3029:
3027:
3024:
3022:
3019:
3017:
3014:
3012:
3009:
3007:
3006:Ras el hanout
3004:
3002:
3001:Quatre épices
2999:
2997:
2994:
2992:
2989:
2987:
2984:
2982:
2979:
2977:
2974:
2972:
2969:
2967:
2964:
2962:
2959:
2957:
2954:
2952:
2949:
2947:
2944:
2942:
2941:Khmeli suneli
2939:
2937:
2934:
2932:
2929:
2927:
2924:
2921:
2920:
2915:
2913:
2910:
2908:
2905:
2903:
2900:
2898:
2895:
2893:
2890:
2888:
2887:Garlic powder
2885:
2883:
2880:
2878:
2875:
2873:
2870:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2850:
2848:
2845:
2843:
2840:
2838:
2835:
2833:
2830:
2828:
2825:
2823:
2822:Bouquet garni
2820:
2818:
2815:
2813:
2810:
2808:
2805:
2803:
2800:
2798:
2795:
2794:
2792:
2790:
2786:
2780:
2777:
2775:
2772:
2770:
2767:
2765:
2762:
2760:
2757:
2755:
2752:
2750:
2747:
2745:
2742:
2740:
2737:
2735:
2732:
2730:
2727:
2725:
2722:
2720:
2717:
2715:
2713:
2708:
2706:
2703:
2701:
2698:
2696:
2693:
2691:
2688:
2686:
2683:
2681:
2678:
2676:
2673:
2671:
2668:
2666:
2663:
2661:
2658:
2656:
2653:
2651:
2648:
2646:
2643:
2641:
2638:
2636:
2633:
2629:
2626:
2624:
2621:
2619:
2616:
2615:
2614:
2611:
2609:
2606:
2604:
2601:
2599:
2596:
2594:
2591:
2589:
2588:Litsea cubeba
2586:
2584:
2581:
2579:
2576:
2574:
2571:
2569:
2566:
2564:
2563:Juniper berry
2561:
2559:
2556:
2554:
2551:
2549:
2546:
2544:
2541:
2539:
2536:
2534:
2531:
2529:
2526:
2524:
2521:
2517:
2514:
2512:
2509:
2508:
2507:
2504:
2502:
2499:
2495:
2492:
2491:
2490:
2487:
2485:
2482:
2480:
2477:
2475:
2472:
2468:
2467:
2463:
2461:
2460:
2456:
2455:
2454:
2451:
2449:
2446:
2444:
2441:
2439:
2436:
2434:
2431:
2427:
2424:
2422:
2419:
2417:
2414:
2412:
2409:
2407:
2404:
2402:
2399:
2397:
2394:
2392:
2389:
2388:
2387:
2384:
2382:
2379:
2377:
2374:
2372:
2369:
2367:
2366:Celery powder
2364:
2362:
2359:
2355:
2352:
2351:
2350:
2347:
2345:
2342:
2340:
2337:
2335:
2332:
2330:
2327:
2325:
2322:
2318:
2315:
2314:
2313:
2310:
2308:
2305:
2303:
2300:
2298:
2295:
2293:
2290:
2288:
2285:
2284:
2282:
2280:
2276:
2270:
2267:
2265:
2262:
2260:
2257:
2255:
2252:
2250:
2247:
2245:
2242:
2240:
2237:
2235:
2232:
2230:
2227:
2225:
2222:
2220:
2217:
2215:
2212:
2210:
2207:
2205:
2202:
2200:
2197:
2195:
2192:
2190:
2187:
2185:
2182:
2180:
2178:
2174:
2172:
2171:Lemon verbena
2169:
2167:
2164:
2162:
2159:
2157:
2154:
2152:
2149:
2147:
2144:
2142:
2139:
2137:
2134:
2132:
2129:
2127:
2125:
2121:
2117:
2115:
2112:
2110:
2107:
2105:
2102:
2100:
2097:
2095:
2092:
2090:
2087:
2085:
2082:
2078:
2076:
2071:
2069:
2066:
2065:
2064:
2061:
2059:
2056:
2052:
2049:
2048:
2047:
2044:
2042:
2039:
2037:
2034:
2032:
2029:
2027:
2025:
2020:
2018:
2015:
2011:
2008:
2006:
2003:
2001:
1998:
1997:
1996:
1993:
1991:
1990:
1986:
1985:
1983:
1981:
1977:
1968:
1963:
1961:
1956:
1954:
1949:
1948:
1945:
1939:
1935:
1931:
1928:
1925:
1924:
1920:
1914:
1909:
1905:
1904:The Herb Book
1900:
1896:
1891:
1887:
1882:
1881:
1877:
1861:
1855:
1852:
1847:
1843:
1839:
1833:
1829:
1825:
1821:
1814:
1811:
1798:
1794:
1790:
1783:
1780:
1767:
1761:
1758:
1745:
1741:
1734:
1731:
1719:
1712:
1705:
1702:
1689:
1685:
1678:
1672:
1670:
1666:
1662:
1658:
1652:
1648:
1647:
1639:
1636:
1632:
1621:
1617:
1611:
1608:
1604:
1600:
1594:
1590:
1589:
1582:
1579:
1575:
1571:
1569:9788178330389
1565:
1561:
1560:
1552:
1549:
1545:
1534:
1530:
1524:
1521:
1517:
1513:
1507:
1503:
1502:
1495:
1492:
1488:
1484:
1478:
1474:
1473:
1465:
1462:
1458:
1454:
1448:
1444:
1443:
1435:
1432:
1428:
1424:
1423:
1415:
1412:
1408:
1404:
1398:
1394:
1393:
1385:
1382:
1378:
1374:
1368:
1364:
1359:
1358:
1349:
1346:
1342:
1338:
1332:
1328:
1327:
1319:
1316:
1303:
1299:
1293:
1290:
1277:
1273:
1267:
1264:
1251:
1247:
1240:
1238:
1236:
1232:
1219:
1215:
1208:
1206:
1204:
1200:
1187:
1183:
1182:"21CFR101.22"
1177:
1174:
1161:
1155:
1152:
1147:
1141:
1138:. CRC Press.
1137:
1136:
1128:
1125:
1112:
1108:
1102:
1099:
1086:
1082:
1076:
1073:
1069:
1058:
1052:
1048:
1043:
1042:
1033:
1030:
1022:
1018:
1011:
1004:
1001:
988:
984:
978:
975:
962:
958:
952:
949:
944:
940:
935:
930:
926:
922:
918:
914:
910:
903:
901:
897:
885:
881:
874:
867:
864:
851:
847:
841:
838:
825:
823:
822:Bixa orellana
815:
813:
811:
809:
805:
799:
797:
795:
791:
787:
783:
778:
776:
772:
768:
764:
763:allura red AC
760:
756:
752:
738:
734:
726:
724:
722:
718:
717:beta-carotene
714:
710:
706:
702:
694:
693:apocarotenoid
690:
686:
679:
673:
670:
667:
664:
661:
660:Red Leicester
658:
655:
652:
649:
648:Mont des Cats
646:
643:
640:
637:
634:
632:(Netherlands)
631:
628:
625:
622:
619:
616:
613:
610:
607:
604:
603:
601:
598:
596:
592:
588:
584:
580:
576:
572:
568:
567:Red Leicester
564:
559:
554:
552:
547:
541:
539:
533:
529:
526:
518:
516:
514:
505:
501:
494:
492:
490:
489:
484:
480:
476:
475:
470:
469:
464:
463:
458:
457:
452:
448:
444:
443:
439:
434:
430:
429:
424:
420:
416:
412:
408:
404:
400:
396:
388:
380:
377:
369:
358:
355:
351:
348:
344:
341:
337:
334:
330:
327: –
326:
322:
321:Find sources:
315:
311:
305:
304:
299:This section
297:
293:
288:
287:
282:Culinary uses
281:
279:
276:
272:
268:
264:
260:
259:Latin America
255:
253:
249:
245:
240:
232:
227:
220:
218:
216:
212:
208:
204:
203:food coloring
200:
196:
192:
188:
184:
180:
176:
172:
168:
164:
163:dairy spreads
160:
155:
153:
149:
144:
140:
137:
132:
130:
126:
123:), native to
122:
121:
120:Bixa orellana
116:
115:food coloring
112:
106:
77:
50:
43:
42:Bixa orellana
39:
34:
30:
19:
3154:Food science
2986:Powder-douce
2976:Panch phoron
2946:Lemon pepper
2882:Garam masala
2872:Fines herbes
2852:Curry powder
2832:Chaat masala
2711:
2690:Sarsaparilla
2650:Onion powder
2598:Mango-ginger
2464:
2457:
2391:Chili powder
2176:
2166:Lemon myrtle
2123:
2119:
2074:
2073:Vietnamese (
2023:
1987:
1912:
1903:
1894:
1885:
1864:. Retrieved
1854:
1819:
1813:
1801:. Retrieved
1797:the original
1792:
1782:
1770:. Retrieved
1760:
1748:. Retrieved
1743:
1733:
1721:. Retrieved
1704:
1692:. Retrieved
1683:
1660:
1645:
1638:
1630:
1623:. Retrieved
1619:
1610:
1602:
1587:
1581:
1573:
1558:
1551:
1543:
1536:. Retrieved
1532:
1523:
1515:
1500:
1494:
1486:
1471:
1464:
1456:
1441:
1434:
1426:
1421:
1414:
1406:
1391:
1384:
1376:
1356:
1348:
1340:
1325:
1318:
1306:. Retrieved
1292:
1280:. Retrieved
1266:
1254:. Retrieved
1249:
1222:. Retrieved
1217:
1190:. Retrieved
1185:
1176:
1164:. Retrieved
1154:
1134:
1127:
1115:. Retrieved
1101:
1089:. Retrieved
1075:
1067:
1060:. Retrieved
1040:
1032:
1021:the original
1016:
1003:
991:. Retrieved
987:the original
977:
965:. Retrieved
961:the original
951:
916:
912:
887:. Retrieved
879:
866:
854:. Retrieved
840:
828:. Retrieved
821:
779:
730:
698:
691:, the major
666:Saint Paulin
599:
555:
550:
542:
537:
534:
530:
522:
509:
504:Colby cheese
486:
472:
466:
460:
454:
450:
436:
426:
392:
372:
366:October 2023
363:
353:
346:
339:
332:
320:
308:Please help
303:verification
300:
256:
238:
236:
156:
133:
118:
48:
47:
41:
29:
3085:Bangladeshi
3016:Sharena sol
3011:Recado rojo
2996:Qâlat daqqa
2956:Mixed spice
2892:Garlic salt
2857:Doubanjiang
2593:Long pepper
2553:Horseradish
2371:Celery seed
2244:Sanshō leaf
2161:Lemon grass
1445:. Penguin.
1395:. Penguin.
771:erythrosine
701:carotenoids
483:Philippines
447:Puerto Rico
428:recado rojo
267:Philippines
239:B. orellana
195:smoked fish
187:snack foods
3164:Plant dyes
3148:Categories
3123:Marination
3118:Herbal tea
3080:Australian
3076:By region
3051:Yuzu koshō
3041:Thuna paha
2981:Persillade
2734:Tonka bean
2670:Poppy seed
2578:Dried lime
2501:Fingerroot
2416:New Mexico
2324:Asafoetida
2156:Lemon balm
2114:Hoja santa
2094:Curry leaf
1866:3 February
1750:26 January
1625:28 October
1538:28 October
1308:8 December
1252:(in Dutch)
889:3 February
830:14 October
824:(annatto)"
800:References
773:(12%) and
767:ponceau 4R
755:tartrazine
737:angioedema
709:saponified
695:of annatto
624:Gloucester
411:Vietnamese
336:newspapers
275:Portuguese
136:carotenoid
3133:Spice rub
3128:Seasoning
3095:Pakistani
2926:Idli podi
2897:Gochujang
2847:Crab boil
2764:Yuzu zest
2695:Sassafras
2583:Liquorice
2489:Fenugreek
2426:Cultivars
1803:24 August
1772:24 August
1694:24 August
1282:24 August
1166:24 August
1117:24 August
1091:24 August
1062:24 August
993:24 August
967:24 August
856:24 August
782:Big Eight
721:vitamin A
642:Mimolette
591:Mimolette
474:tascalate
433:Venezuela
325:"Annatto"
263:Caribbean
250:tribe in
207:allergies
171:margarine
141:, mainly
111:condiment
3194:Bixaceae
3072:Culinary
3046:Vadouvan
3021:Shichimi
2919:Húng lìu
2739:Turmeric
2724:Tamarind
2573:Korarima
2506:Galangal
2474:Deulkkae
2433:Cinnamon
2411:Jalapeño
2401:Chipotle
2349:Cardamom
2302:Allspice
2269:Woodruff
2259:Tarragon
2224:Rosemary
2189:Marjoram
2151:Lavender
2146:Kkaennip
2084:Culantro
2068:Bolivian
2017:Bay leaf
1989:Angelica
1930:Archived
1688:Archived
1302:Archived
1276:Archived
1218:The Salt
1111:Archived
1085:Archived
943:20076772
850:Archived
751:amaranth
713:norbixin
668:(France)
654:Muenster
650:(France)
644:(France)
638:(France)
612:Cheshire
587:Velveeta
575:Scotland
573:made in
563:Cheshire
525:carotene
513:E number
456:pasteles
438:hallacas
407:Chamorro
403:Belizean
399:Jamaican
248:Tsàchila
231:Tsáchila
199:sausages
183:potatoes
175:custards
139:pigments
125:tropical
3056:Za'atar
2951:Mitmita
2902:Harissa
2817:Berbere
2807:Baharat
2774:Zereshk
2769:Zedoary
2749:Vanilla
2712:huājiāo
2685:Saffron
2675:Radhuni
2655:Paprika
2640:Njangsa
2635:Nigella
2613:Mustard
2511:greater
2421:Tabasco
2396:Cayenne
2376:Charoli
2344:Caraway
2339:Camphor
2307:Amchoor
2219:Perilla
2214:Parsley
2209:Oregano
2204:Mitsuba
2199:Mugwort
2124:giấp cá
2104:Epazote
2075:rau răm
2041:Chervil
1723:10 June
1192:7 March
934:2805955
777:(14%).
769:(15%),
765:(16%),
761:(17%),
757:(11%),
744:⁄
636:Livarot
606:Cheddar
571:Cheddar
515:E160b.
479:Chiapas
419:Mexican
350:scholar
271:Spanish
252:Ecuador
221:History
49:Annatto
38:achiote
3169:Spices
3090:Indian
2907:Hawaij
2862:Douchi
2837:Chaunk
2802:Advieh
2797:Adjika
2789:Blends
2759:Wasabi
2700:Sesame
2645:Nutmeg
2608:Mahleb
2603:Mastic
2538:Golpar
2528:Ginger
2523:Garlic
2516:lesser
2484:Fennel
2381:Chenpi
2361:Cassia
2292:Ajwain
2287:Aonori
2279:Spices
2254:Sorrel
2239:Savory
2184:Lovage
2131:Hyssop
2058:Cicely
2046:Chives
2036:Borage
2024:tejpat
1846:150265
1844:
1834:
1653:
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1566:
1508:
1479:
1449:
1399:
1369:
1333:
1256:31 May
1224:31 May
1142:
1053:
941:
931:
794:US FDA
792:. The
753:(9%),
727:Safety
630:Leyden
595:Leyden
519:Cheese
488:pancit
413:, and
352:
345:
338:
331:
323:
265:, the
261:, the
167:butter
129:nutmeg
40:tree (
18:Anatto
3065:Lists
3031:Tajin
3026:Tabil
2867:Duqqa
2827:Buknu
2744:Uzazi
2719:Sumac
2705:Shiso
2628:white
2623:brown
2618:black
2568:Kokum
2453:Cumin
2448:Cubeb
2438:Clove
2386:Chili
2354:black
2312:Anise
2264:Thyme
2249:Shiso
2136:Jimbu
2089:Cress
2031:Boldo
2010:Lemon
1995:Basil
1980:Herbs
1714:(PDF)
1680:(PDF)
1220:. NPR
1024:(PDF)
1013:(PDF)
884:JECFA
876:(PDF)
733:hives
705:bixin
689:Bixin
618:Colby
477:from
451:sazón
431:. In
417:. In
357:JSTOR
343:books
244:Wari'
179:cakes
150:, or
143:bixin
2779:Zest
2680:Rose
2494:blue
2317:star
2234:Sage
2194:Mint
2109:Hemp
2099:Dill
2005:Thai
2000:Holy
1868:2012
1842:PMID
1832:ISBN
1805:2011
1774:2011
1752:2013
1725:2013
1696:2011
1651:ISBN
1627:2019
1593:ISBN
1564:ISBN
1540:2019
1506:ISBN
1477:ISBN
1447:ISBN
1397:ISBN
1367:ISBN
1331:ISBN
1310:2015
1284:2011
1258:2021
1226:2021
1194:2012
1168:2011
1140:ISBN
1119:2011
1093:2011
1064:2011
1051:ISBN
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969:2011
939:PMID
891:2012
858:2011
832:2018
674:(UK)
662:(UK)
656:(US)
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585:and
565:and
538:verw
421:and
329:news
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1718:FAO
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