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!
All my best,
Achiote Oil (made from Annatto Seeds)
- 1/2 cup olive oil can substitute vegetable oil
- 2 Tablespoons annatto seeds
- 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.