Annatto is a plant native to America; its scientific name is Bixa Orellana and is known in Latin America as Achiote. Annatto was used in the Taino and Carib cooking and was the source of red color used by them to paint their bodies. The Mayans used annatto as a spice and dye, for example, to color the body in religious rites and associated it with rain. In addition, the seeds were even used as currency. Annatto was used as healing, antihypertensive, cardiotonic, diuretic, insect repellent, antipyretic, depurative, digestive, expectorant, sedative, vaginal antiseptic, and for leprosy, hepatitis, burns, and tonsillitis, among others. It is still used as a spice in the preparation of various traditional dishes all over the world, especially in Latin America and the Caribbean. There are two types of annatto, one with a yellow hue and the other red-colored, the most popular one.
In Puerto Rican cuisine, annatto is used mainly as a food coloring oil in numerous dishes, it can add a mild peppery flavor depending on the concentration and the amount you use, but it is primarily a vibrant orange-red color injection in your preparations. I like a very concentrated oil, but you can easily adjust this recipe to your like next time you make it, either adding or reducing.
It is elementary and effortless to make annatto oil at home, and you only need annatto seeds, oil, and a heat source. You could use any oil you prefer, but I always recommend a neutral oil with no flavor like avocado oil, canola, and such. They work better in high heat without burning and tasting weird, and it makes your annatto oil more versatile. My neutral oil of choice is always avocado oil, but you do you. Some people use high heat when making this oil, but I always use low heat because you don’t want to fry the seeds, just heat them enough to extract the color from the seeds into the oil. It can turn a green hue if you burn the seeds, and we want a bright red-orange color. I will give you some tips on making it so you can add color to your meals anytime naturally without artificial additives. I suggest using silicone utensils for this because they get less stained than wood and plastic, achiote is like turmeric and beets, it will stain everything.
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Ingredients:
1 cup of oil
1/2 cup of annatto seeds
Method:
In a small saucepan, put the oil and the seeds. Heat it in LOW heat for approx 30 minutes, stirring occasionally; a little help is good to loosen the color from the seeds. Let cool down and strain. Pour in a glass jar or glass oil bottle in a cool, dry place. You can keep it on your countertop for up to a few months.
The author shall not be liable for any damage or injury alleged to be caused, directly or indirectly, by the information provided here. Neither is responsible for any allergic reaction or adverse reaction to any ingredient (including infusions). No legal, nutritional, or medical advice is intended with this information, and under no circumstances should any infused product be given to children without professional medical guidance.