Talk:Bixa orellana

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This article was the subject of a Wiki Education Foundation-supported course assignment, between 10 January 2019 and 25 April 2019. Further details are available on the course page. Student editor(s): Allisonwuduke.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 15:51, 16 January 2022 (UTC)

Spiny

[1] The images all show the fruit to be spiny. Could someone please check if the image included in this article correct. Shyamal 05:44, 17 March 2006 (UTC)

The correct original name...

...is urucu (<tupi transliterated uru-ku = "red").
Urucum is regarded as a phonetic variant form of the original true form urucu.

EgídioCampos^Say! 21:28, 29 April 2007 (UTC)

Water-soluble?

The article claimed that bixin, the coloring principle, "can be extracted by stirring the seeds in water." Is there a reference for this? It seems that bixin is oil-soluble, so by stitting the seeds in water perhaps one obtains a suspension or paste of the powdered arils, not a true extraction. is this right? --Jorge Stolfi (talk) 16:58, 27 March 2015 (UTC)

Brown-fruit variety?

There seems to be a variety of the tree whose pods change directly from pale green to brown, without ever becoming red. Some of the images in the gallery may show this variety. Is it just a variety, or a different species? --Jorge Stolfi (talk) 17:26, 27 March 2015 (UTC)

What is the technical name of the colored layer?

The dark red waxy-looking layer around the seeds, that contains the coloring matter, is said to be an aril in some aticles, or pericarp in others. Which is correct? --Jorge Stolfi (talk) 19:03, 27 March 2015 (UTC)

Maybe was a better idea to merge this article with the article called "Annatto"

Some parts of the articles have the same content — Preceding unsigned comment added by 177.65.45.184 (talk) 01:02, 21 February 2017 (UTC)

This article must remain and be called "Bixa orellana", since it is mainly about the plant and its biology. "Annatto" is the condiment, and deserves its separate article because all the culinary information would be out of place here. But duplication of contents should generally be avoided, by moving information to the more pertinent article as appropriate. Of course the two articles should be clarly linked, so that readers can easily get to the infomation that they are after. --Jorge Stolfi (talk) 00:44, 22 February 2017 (UTC)

South Asia

There are several claims in the article that this plant has been used "traditionally" (since when?) in India in Ayurveda and in Nepal as if the plant was local. It is most likely post-Columbian and any claim that it is a pre-Columbian import requires truly rigorous evidence. Shyamal (talk) 15:11, 10 October 2018 (UTC)

I wondered about that as well, and find it odd that it would be referenced to Indian sindoor when turmeric and/or cinnabar are more locally available and traditionally used for red pigments. There is this CABI review that discusses its distribution and relocation across SE Asia and most of the world's tropics, so it seems feasible. Dates for that global distribution are vague. --Zefr (talk) 15:28, 10 October 2018 (UTC)

This RESOURCES OF INDIA AND NEPAL Page. 61 says seeds are used for tonic in India and Nepal but no mention of use as cosmetic/sindoor. Hence I am removing dubious claim for now. Regards,-Nizil (talk) 12:16, 30 January 2019 (UTC)