Achiote Oil
By Simbooker on 29th December 2013
Files & Tags: recipes, index, caribbean & latin american
I can't sing the praises of Achiote enough. Annatto, as it is called in the US are seeds from the Annatto tree; native to South America. Used as a food dye for a variety of different foods around the world. It is a staple in Latin American cuisine, and used very much like Saffron is used in Spain. Achiote is much cheaper than Saffron, and quite frankly, I would choose it over Saffron any day.
The seeds have a very subtle nutty aroma and taste. Achiote won't alter the flavour of your dishes so much as they will add colour and vibrance. The only downside of Achiote is that it stains surfaces, hands and clothing; basically anything it comes into contact with. So make sure you keep it away from clothes, hair, and surfaces as much as possible. Stains should come out after a couple of days when scrubbed or washed. Staining agents will have to be used on any clothing or sheets it comes into heavy contact with. I use Achiote mainly to make my very special yellow rice dish.
The seeds have a very subtle nutty aroma and taste. Achiote won't alter the flavour of your dishes so much as they will add colour and vibrance. The only downside of Achiote is that it stains surfaces, hands and clothing; basically anything it comes into contact with. So make sure you keep it away from clothes, hair, and surfaces as much as possible. Stains should come out after a couple of days when scrubbed or washed. Staining agents will have to be used on any clothing or sheets it comes into heavy contact with. I use Achiote mainly to make my very special yellow rice dish.
YELLOW RICE WITH PERNIL
ARROZ CON PATO
And other Latin dishes such as Fricasse de pollo or pato, and Arroz con Pollo/Pato. Depending on where you live in the world, it's not always easy to get Achiote. Unfortunately because I live in the UK, I can't always get it in the supermarkets. Paprika is the best substitute I can think of. Tumeric is also a good food dye, but I don't particularly like the taste of tumeric. Achiote for me is simply the best food dye. Achiote also comes in paste and powdered form. But heating the seeds is one of the most common ways of using Achiote in any given recipe.
INGREDIENTS AND RECIPE
INGREDIENTS AND RECIPE
1 + 1/2 One and a half
Cups of Olive Oil or Vegetable Oil
3 tbs of Annatto Seeds
Heat oil on high until it becomes very hot. Then lower the heat to medium and add Annatto seeds. You have to watch these seeds as they turn the oil red, they can burn very quickly, the last thing you want is burnt seeds which will be rendered useless, and you'll have to start again. So keep an eye on them. This process should take no more than three minutes. If the seeds turn black instead of dark red, it means they are burnt. A good indicator is to turn off the stove once the seeds turn a very dark red.
Leave the seeds to cool for ten minutes, the colour of the oil should deepen during this time. Then you can strain the oil through a sieve, and store in an airtight container. It can be stored in the fridge for up to a month.
Use as desired or specified in your recipe.
Cups of Olive Oil or Vegetable Oil
3 tbs of Annatto Seeds
Heat oil on high until it becomes very hot. Then lower the heat to medium and add Annatto seeds. You have to watch these seeds as they turn the oil red, they can burn very quickly, the last thing you want is burnt seeds which will be rendered useless, and you'll have to start again. So keep an eye on them. This process should take no more than three minutes. If the seeds turn black instead of dark red, it means they are burnt. A good indicator is to turn off the stove once the seeds turn a very dark red.
Leave the seeds to cool for ten minutes, the colour of the oil should deepen during this time. Then you can strain the oil through a sieve, and store in an airtight container. It can be stored in the fridge for up to a month.
Use as desired or specified in your recipe.