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Achiote Oil begins with annatto seeds which come from the achiote tree. The tree bears spiky pod-like fruit that contains these bright red seeds.

The annatto seeds can be ground into a powder, made into a paste or used to infuse oil.

Because of its gorgeous crimson color, annatto seeds can be used as a food coloring or dye with color ranging from yellow to deep orange.

When infused in oil, the annatto seeds lend a slightly sweet peppery taste. It’s a common ingredient in yellow rice dishes and can be a substitute for saffron. Achiote Oil is wonderful when incorporated into marinades.

Making Achiote Oil

  • Gently simmer annatto seeds in olive oil (do not over heat)
  • Strain and discard the seeds from the oil
  • Store in a jar with a tight fitting lid at room temperature for 5 days or up to 2 weeks in the refrigerator

Achiote Oil is commonly used to flavor Latin-American rice dishes, such as Arroz Con Pollo. I’m looking forward to incorporating it into pastas and baked goods. The color is gorgeous!

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All my best,
xo Libby

Achiote Oil (made from Annatto Seeds)

Achiote Oil has a slightly sweet peppery taste. It's a common ingredient in yellow rice dishes and can be a substitute for saffron.
Cook Time 5 mins

Ingredients
  

  • 1/2 cup olive oil can substitute vegetable oil
  • 2 Tablespoons annatto seeds

Instructions
 

  • Gently warm the annatto seeds in olive oil over medium heat just until the seeds begin to bubble, about 5 minutes. Remove from heat and allow to cool. Strain and discard seeds. Store the oil in covered jar for up to 5 days.
    DO NOT OVER HEAT THE OIL. It will spoil and turn bitter.

Notes

Do not substitute ground annatto seeds to make the oil.