Achiote Oil
Achiote oil is a staple in Puerto Rican and Latin American kitchens. It is prized for its vibrant hue and subtle earthy flavor. Made by infusing annatto seeds into oil, it is a natural coloring agent and flavor enhancer, bringing versatility, visual appeal, and depth to dishes like rice, stews, and marinades.
Servings: 16 oz
Calories: 241kcal
Equipment
- saucepan
Ingredients
- 2 cups vegetable oil
- 1 cup achiote seeds
Instructions
- In a saucepan, heat the oil of choice. Turn the heat to low and add the achiote seeds. Stir occasionally for seven to ten minutes, or until the fat turns to a rich orange-red color.
- Cool thoroughly. Strain through a colander with absorbent paper inside and pour into a glass container.
- If you don't plan on using it regularly, cover it and store it in the refrigerator. You can also keep it at room temperature in an airtight container.
Video
Notes
- Not for Frying: Remember this oil is not used for frying, so choose a mild flavor oil that would be great for finishing recipes, sauteing, or salads (not that it will be used on a salad like that).
- Take Time: The longer the annatto seeds "cook" in the oil, the deeper the orange-red color will become. You may test the color by dipping a spoon and pulling in it out to see the intensity of the color.
- Refrigeration: I do not refrigerate my oil because I use it almost daily. However, if you are new to using this oil and are not fluent in its applications, refrigerate the oil to preserve it. Also, refrigerate the oil if you have infused it with garlic, herbs, and other spices.
Nutrition
Serving: 1tablespoon | Calories: 241kcal | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Iron: 0.01mg
