“Achiote” or Annatto as it’s commonly known in the USA is highly used in Spanish cuisine.
Seeds of he Achiote shrub (Bixa Orellana), native to Brazil, have a pleasant but subtle aroma and flavor, but it is for their color they are most widely used. Aside from Spanish cuisines, the intense redish orange pigment is used to color cheddar cheese, margarine, smoked fish, custard powder, rices, sauces and other foods.
It includes two pigments, one oil soluble which is more red, and one water-soluble which is more yellow.
To make Achiote Oil mix the following:
- 1 tbls Annatto Seeds
- 1 cup olive oil (it is our choice which oil you prefer. My mom used vegetable oil, I prefer olive oil)
In a small sauce combine the oil and the seeds. Bring to a boil. Stirring occasionally until the desired color is reached.
Set aside to let cool. Drain into a capsule of choice only leaving a couple of seeds to maintain flavor.