Annatto Oil

Annatto Oil

Warm oil infused with earthy annatto seeds turns a golden-red, ready for rice or roasts.

Total 25 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Annatto oil is a simple infusion used throughout Latin American, Caribbean, and Filipino cooking to add color and a mild peppery, earthy flavor to rice, stews, and marinades. Gently warming the seeds in oil releases their pigment without scorching them bitter, yielding a vibrant red-orange oil you can strain and store for weeks. Keep a jar on hand to brush over roasted meats or stir into beans and soups.

Ingredients

  • 2 cups neutral oil, such as vegetable or canola
  • 1/2 cup annatto seeds (achiote seeds)

Method

  1. Combine the oil and annatto seeds in a small saucepan over low heat.

  2. Heat gently, stirring occasionally, until the oil turns a deep orange-red, about 8 to 10 minutes; do not let it simmer or boil, as the seeds can turn bitter.

  3. Remove the pan from the heat and let the seeds steep in the warm oil for 15 minutes to deepen the color.

  4. Strain the oil through a fine-mesh sieve into a clean jar, pressing lightly on the seeds to extract the last of the oil, then discard the seeds.

  5. Let the oil cool completely before sealing the jar, then store at room temperature or refrigerate for up to one month.

Rate this recipe

★ 3.9 (1)

Annatto Oil

Annatto oil is a simple infusion used throughout Latin American, Caribbean, and Filipino cooking to add color and a mild peppery, earthy flavor to rice, stews, and marinades. Gently warming the seeds in oil releases their pigment without scorching them bitter, yielding a vibrant red-orange oil you can strain and store for weeks. Keep a jar on hand to brush over roasted meats or stir into beans and soups.

25 min 16 oz 60 cal

Ingredients

  • 2 cups neutral oil, such as vegetable or canola
  • 1/2 cup annatto seeds (achiote seeds)

Method

  1. 1

    Combine the oil and annatto seeds in a small saucepan over low heat.

  2. 2

    Heat gently, stirring occasionally, until the oil turns a deep orange-red, about 8 to 10 minutes; do not let it simmer or boil, as the seeds can turn bitter.

  3. 3

    Remove the pan from the heat and let the seeds steep in the warm oil for 15 minutes to deepen the color.

  4. 4

    Strain the oil through a fine-mesh sieve into a clean jar, pressing lightly on the seeds to extract the last of the oil, then discard the seeds.

  5. 5

    Let the oil cool completely before sealing the jar, then store at room temperature or refrigerate for up to one month.