Achiote
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Achiote or annatto, is a spice that is used by a large portion of the world’s population.
This spice is largely used in Latin American and Asian cuisine. It's widely known in South America in particular, where it is believed to have originated.
Nutritional Benefits:
Carotenoids. The achiote plant contains the carotenoid bixin, which is solely found in this plant. Bixin has been observed to seek out reactive oxygen species (ROS) and minimize the risk of diabetic complications that may be caused by oxidative stress. This component also has anti-inflammatory properties, which can help in speeding up wound healing.
Antimicrobial compounds. The methanolic extract taken from achiote leaves has been the subject of numerous studies, with the results showing its antibacterial and antifungal properties.
Calcium. Achiote contains a considerable amount of calcium.
Folate. It offers high amounts of folate, which is necessary for a healthy pregnancy.
The seeds of this plant are usually processed and sold as either achiote paste or achiote powder. While the most utilized part of the plant is the achiote seeds, the leaves, roots and bark can also be used medicinally. Here are some other ways to use the achiote plant:
To alleviate fever, you can boil the leaves and apply them to your head and body.
To accelerate wound healing, a concoction of the achiote leaves may be used in washing wounds. Bixin is also extracted from the achiote plant for its anti-inflammatory properties.
To ease sore throat, you can boil young leaves and use it as a gargle. Make sure that the concoction cools to avoid accidentally scalding your mouth.
To soothe burns, the seeds can be ground, boiled and applied to burns.
It has also been used as a laxative, cardiotonic, expectorant and antibiotic. Indigenous people have also used achiote seeds topically to shield themselves from the effects of too much ultraviolet exposure.