Achiote (Annatto) seeds have been used in Mexico, the Carribean, and the Philipines to impart a deep orange-yellow color and fruity mildly peppery flavor to food. I make a cup of this oil and use it for recipes from these regions.
Prep time: 3 minutes
Cook time: 5 minutes
Yield: 1 cup
- 1 cup vegetable oil
- 1/4 cup Achiote (Annatto) seeds
- Add both ingredients to a small saucepan over medium heat.
- Heat for 5 minutes. Let cool. Strain and store in a glass jar with a tight-fitting lid.
Note: *Achiote (Annatto) – Fruity, mildly peppery. Imparts a yellow color and earthy flavor. Oil is flavored with these seeds and used to prepare Latin, Carribean, and Phillipino dishes. According to www.organicfacts.net website: Annatto has been used to promote healthy digestion, strengthen bones, prevent neural tube defects, promote healing and reduces scarring, lower fevers, boost eye health, eliminate headaches, reduce nausea, and protect respiratory distress. It is also used as an antioxidant and bowel cleanser. Annatto seed paste is sometimes put directly on the affected area to treat burns and vaginal infections and to repel insects. A paste made from Annatto seeds is a natural treatment for Gonnorhea.
Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.