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    Home » How To (Cooking Techniques) » Annatto Oil: How to Make and Use it

    Annatto Oil: How to Make and Use it

    Dec 2, 2021 · by Valentina · 6 Comments

    This post may contain affiliate links.

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    Annatto oil is made from annatto seeds which come from Achiote trees. It can be used in all sorts of cooking to impart a beautiful, deep golden-red color, subtle peppery flavor and earthy aroma into foods. jar filled with red annatto oil

    What is Annatto Oil?

    Sometimes called Achiote Oil, Annato oil is made from annatto seeds and oil. Any cooking oil can be used, and the oil is typically used in cooking to enhance the appeal of dishes with its gorgeous color.

    The oil can range from a deep yellow to dark red, depending on how long the seeds steep in it.

    top view of Annatto seeds in a jar

    What are Annatto Seeds?

    • A brick red color, Annatto seeds are derived from the fruit of the Achiote tree, which is native to Brazil and Mexico.
    • Annatto seeds are also used to make Achiote paste which comes in small blocks with vinegar, garlic, oregano, cumin, cinnamon and cloves added to it. It's very flavorful.
    • You can buy annatto seeds or powder.
    • Annatto seeds are also said to have many health benefits. You can learn about them here.

    saute pan with olive oil and a spoon holding annatto seeds above it

    What does Annatto taste like?

    Annatto seeds have a very mild, sweet and peppery flavor, and are typically used as a natural food coloring. Used in moderation, they barely change the flavor of foods— but drastically change the color.

    saute pan with annatto seeds and oil

    Tips

    • If you don't want to cook a whole dish in Annatto oil, you can drizzle just a bit to add a touch of color. (It's gorgeous to drizzle on top of soups!)
    • Since Annatto is a natural dye, be careful as it will also dye your clothes.

    Annatto seeds in strainer above bowl with annatto oil

    Cooking with Annatto Oil

    Cook with Annatto oil as you would cook with the oil you made it with.

    The roasted cauliflower pictured below is one of my favorite Annatto recipes, and a great example of how the oil adds beautiful color.

    To make it, drizzle a thin layer of Annatto oil on a sheet pan. Dredge both sides of cauliflower slices in the oil, season with salt and pepper and then roast in 450°F oven until it begins to brown and is tender, about 15 minutes per side.

    square white dish with Annatto oil roasted cauliflower

    Annatto Oil Substitutes

    • saffron
    • orange food coloring
    • ground turmeric

    Recipes with Annatto Oil:

    • Baked Coconut Mango Chicken
    • Pumpkin Almond Cookies
    • Annatto Rice with Tomato and Sausage

    Recipes with Achiote Paste:

    • Marinated Achiote Chicken
    • Cochinita Pibil (Pulled Pork with Achiote)
    annatto seed oil in a bottle with a red lid

    Annatto Oil Recipe

    Valentina K. Wein
    Annatto oil is made from Annatto seeds which come from Achiote trees. It can be used in all sorts of cooking to impart a beautiful, deep golden-red color, subtle peppery flavor and earthy aroma into foods. 
    makes 1 cup / serving size: about 1½ teaspoons
    5 from 4 votes
    Print
    Prep Time 1 minute min
    Cook Time 2 minutes mins
    Steeping Time 20 minutes mins
    Total Time 23 minutes mins
    Course Condiments
    Cuisine Mexican, Brazilian
    Servings 32
    Calories 60 kcal

    Equipment

    • small strainer
    • small saucepan
    • oil bottle

    Ingredients
      

    • 1 tablespoon Annatto seeds
    • 1 cup olive oil

    Instructions
     

    • Add the oil and Annatto seeds to a small saucepan and place it over medium heat. Bring it to a strong simmer, then reduce the heat to the lowest setting for 2 minutes.
    • Remove the pan from the heat and let it sit until the desired color has been reached. (The longer it sits, the deeper the color will be.)
    • Strain the seeds over a bowl. Then pour the oil into a jar to store. Keep it in a cool dark place.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 60kcal
    Keywords natural food dyes, annatto recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. angiesrecipes

      December 03, 2021 at 12:48 am

      Gorgeous red colour! It reminds me of homemade chilli oil. I need to get some annatto seeds to try.

      Reply
    2. Christina

      December 04, 2021 at 7:12 pm

      5 stars
      How cool is this? I have seen this added in butter, and now I know what it is! Thanks, Valentina!

      Reply
    3. Ron

      December 05, 2021 at 2:44 am

      5 stars
      How interesting and educational. I use Goya's Sazón seasoning (con culantro y achiote) in beans, rice dishes, chicken, and on veggies, but I've never used Annatto in an oil. I must give this a try.

      Reply
    4. Kathy @ Beyond the Chicken Coop

      December 07, 2021 at 5:12 am

      5 stars
      This is fascinating! I've never even heard of annatoo seeds before, but now I am so intrigued! I can't wait to try this out!

      Reply
    5. John / Kitchen Riffs

      December 08, 2021 at 8:02 am

      Neat post! It's been a long time since I've used either Annatto seeds or oil. Been thinking about making some Cuban dishes again (been a long time since I've made those, too!), so your timing is perfect. Thanks!

      Reply
    6. Ben | Havocinthekitchen

      December 09, 2021 at 4:14 am

      5 stars
      How interesting! I'm not familiar with Annatto seeds, but I should definitely look into that oil because of its gorgeous colour!

      Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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