Annatto (seeds) or achiote is a condiment that is mostly used for food coloring. Annatto trees are found mostly in tropical countries like the Philippines. When color is extracted using water or oil it releases an orange-red color. Annatto gives that vibrant color to the food which makes it more inviting and visually appealing to consume. If you want to know how to make it, come join me in learning how to make Annatto Oil!
- 2 cups extra virgin olive oil (canola or vegetable oil works fine too)
- 2 tbsp annatto (achiote) seeds
Item’s you’ll need
- Medium-sized saucepan or pot
- Wooden spatula
- Measuring cups, containers, and/or spoons
- Large mason jar
- Small strainer
- Small funnel
Make the Annato Oil
In a medium-sized saucepan or pot, pour the extra virgin olive oil. Add the annatto seeds. Stir it well and simmer over medium heat for 4 to 6 minutes or until the annatto seeds release their color and the oil turns orange-red. Make sure to give it a good stir to prevent the seeds from burning as it may give a bitter taste to the oil.
Cool Down the Annatto Oil
When the oil turns fully orange-red, remove it from the stove and allow it to completely cool down for 1 to 2 hours.
Storage and Usage
When the Annatto Oil is completely cooled down, transfer into a mason jar. Store in your spice cabinet, pantry, or in a dry area in your kitchen. Use them for future dishes that require it. Enjoy!
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Thank you for this recipe. I could never figure out why the oil at our local Vietnamese restaurant was red. This is the oil they use. I love it!