Annatto Seeds Oil

Annatto Seeds Oil

Annatto Seeds

Due to its strong pigmentation, annatto, a dark red colored seed, is used as a natural colorant in rice, stews, soups, seafood, breads, popcorn and even butter. In some parts of Mexico it is used as a paste by grinding the seeds with other culinary herbs. It is also said that the American Indians extracted the colors from the seeds to paint various parts of their bodies, especially the face and lips. In Puerto Rico, the annatto is part of the seasoning often used to give color and flavor to rice dishes and seafood.

Annatto Sees OilIngredients

Method

Warm, for no more than two minutes, the cup of oil over low-medium heat. Add the annatto seeds. Give it a stir being careful not to splash the oil. Remove from heat immediately. Let stand until cool. Strain oil using a small strainer.

NOTE:

If you overheat the oil and seeds begin to fry and turn black, you just ruined the oil. You might as well start all over again. As soon as the seeds start to fry, the oil becomes pale yellow and it tastes horrible. Avoid ruining the oil and follow the instructions above.

To color rice dishes, replace the oil you usually use with the annatto oil. It is recommended that you use this oil no more than two or three days after extracting the color.

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