Talk:Annatto

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Old discussions[edit]

The temp page mentioned here has no content beyond the original template, and has been ignored for months. I'm inclined to delete it if no one speaks up (oooh, not using VfD!) Stan 04:15, 26 Oct 2004 (UTC)

I would second that. -- WormRunner | Talk 04:50, 26 Oct 2004 (UTC)

Well, nothing's happened 7 months on, so I'm removing it - MPF 17:00, 17 Jun 2005 (UTC)I think I may be allergic to Annatto and was hoping to find more information. Looks like very few people read this page. Any suggestions where I could find more information?

i would like to know if annatto is allowed in Europe as food color.please give feedback.thanks.

what's with the multiple-paragraph phonology lesson? irrelevant to the subject at hand. Zxjams 04:22, 16 June 2007 (UTC)[reply]

I've added some more information on the history of annatto and provided several inline citations as well as added several more. Hopefully this article will be of more value now. gingrasl

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:55, 3 July 2008 (UTC)[reply]

Annatto flavor[edit]

I've tasted water annatto has been soaked in and I'm uncertain if it has a taste. From what I can tell, annatto is used primarily as a coloring. Is there anyone who can describe the flavor annatto supposedly imparts? Lambanog (talk) 04:05, 11 June 2010 (UTC)[reply]

It imparts a nutty flavour. For this reason, it is added to cheese.

Annatto is also a potent diuretic...try swallowing a teaspoon of annatto. — Preceding unsigned comment added by 69.124.116.101 (talk) 07:52, 14 July 2018 (UTC)[reply]

Etymology[edit]

The article should make clear that the scientific name (Bixa Orellana) is named after Orellana, but the sentence "Annatto was named after the Spanish conquistador Francisco de Orellana during his exploration of the Amazon River" is confusing and misleading. According to the OED, the word may have a Native American origin. The Oxford American dictionary states, "ORIGIN early 17th cent.: from Carib." Thoughts? Ok to clarify this in the article? I don't think it merits adding a separate etymology section, but it would definitely be good to clarify the above sentence. —Preceding unsigned comment added by Bewtros (talk • contribs) 04:16, 22 September 2010 (UTC)[reply]

As (fake) food colourant[edit]

I've added a cite for this in the case of cheese, but I don't consider it top-quality [WP:RS].

Not to go too deeply into [WP:OR], I think it more likely that the original orange/yellow colour in good cheese was due to the strains of microbial flora etc. involved than from beta-carotenes & the like. In those days, of course, the milk was healthily unpasteurised and nourishing (and probably held in wooden or zinc buckets rather than chrome stainless-steel). Does anyone have better information?Memethuzla (talk) 13:17, 19 April 2011 (UTC)[reply]

Non-primary source needed?[edit]

In the fifth point, potential medical uses, is added a request for non-primary source just after each (primary) source is cited.
Why is this needed? A primary source is the most reliable and the strongest support for a hypothesis, a claim or a fact, therefore, a non-primary source should not be required following a primary source cited, as in this case.  — Preceding unsigned comment added by Гонсо (talk • contribs) 05:16, 7 July 2015 (UTC)[reply]

External links modified[edit]

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