Annatto, the seed of a fruit, is used to give natural color and flavor to certain foods.  It is also used to make products like lipsticks and insect repellent.  Annatto or “achiote” originates from Brazil, but today it is also popular in other countries in Latin American and Asia.  It is soluble in water and oil and indigenous civilizations in South America used it to paint their bodies for different rituals.

In the Old World, some countries use saffron threads or paprika to give color and flavor to their dishes.  In Latin America and the Caribbean, annatto is what we mostly used. I like to make Annatto Oil and keep it in a glass jar to use it when I make “Arroz Guisado” (stewed rice), wether it is with chicken, sausage or pigeon peas.  It gives its distinct yellow-orange color to many other dishes like Puertorrican “alcapurrias” or “rellenos de papa” and Venezuelan “hallacas”.  Because of annatto oil, I don’t use “sazón” packages.

Enjoy!

Annatto Oil (aceite de achiote)

Ingredients

1 cup of vegetable or canola oil

2 tbsp annatto seeds (achiote)

Procedure

Place oil and annatto seeds in a small saucepan and heat (medium) for 10 minutes, stirring occasionally.  Remove from heat and let steep for 15 minutes.  Pour through a colander into a glass jar. Discard remaining pellets. Let cool completely before closing jar.  Does not need refrigeration.