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    Home » Puerto Rican Recipes » Annatto Oil (Achiote Oil)

    Published: Apr 1, 2020 Modified: Jun 11, 2023 by Catherine Arena 4 Comments

    Annatto Oil (Achiote Oil)

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    Achiote Oil (Annatto Oil) Pinterest image.
    Achiote Oil (Annatto Oil) Pinterest image.

    This post will teach you how easy it is to make Annatto Oil (Achoite Oil or as we say in Spanish, Aceite de Achiote) at home as well as many of it uses! Once you have learned how easy it is to make this beautiful food color condiment, you will be able to have it readily available to make such foods as pasteles, empanadillas, alcapurrias or even to color your soups, stews, rice, beans and meats.

    Annatto oil (achoite oil) stored in a Mason jar and photographed on top of a white plate with annatto (achiote) seeds right beside it.

    What is Annatto (Achiote)?

    Before we continue with all the wonderful uses and benefits of Annatto, lets start with the most basic!

    What is Annatto?

    Annatto (Achiote) Seeds in white condiment bowl.

    Annatto is the extract derived from the seeds of the Achiote tree and is indigenous to Central and South America.

    The Achiote tree produces fruit pods that are covered in spiky hairs.  As these pods mature, they open to display beautiful reddish brown seeds.

    These seeds have been used for hundreds of years in multiple ways but are heavily known in Latin cooking to add an attractive color to rice, soups, stews, pasteles, empanadillas, empanadas, beef, pork, chicken, fish and so much more.

    Annatto, produces a beautiful hue that can be described somewhere between a vibrant yellow, deep orange or red.

    Its flavor is earthy and slightly peppery.

    It is often considered the poor mans saffron as it is so inexpensive to purchase the seeds.

    Man holding annatto/achiote seeds in his hand.
    Photo by Matthew T Rader on Unsplash

    How is Annatto (Achiote) Used in Latin Cooking?

    Annatto seeds must first be ground into a powder, formed into a paste or infused into oil in order to be used in Latin cooking. 

    You can easily make your own achiote for cooking in any of these forms at home or choose to buy it already made. 

    Surely, if you have been around the blog long enough, then you may have noticed that I use Sazón with Coriander & Annatto (Sazon con  Culantro y Achiote) packets (Goya Brand) a lot in my Puerto Rican cooking.

    Sazón and Ground Achiote on wooden cutting board.

    Some delicious dishes I use Sazón with Annatto packets are: 

    Puerto Rican Chicken and Rice (Arroz con Pollo)

    Pollo Guisado (Puerto Rican Chicken Stew)

    Habichuelas Guisadas (Puerto Rican Stewed Beans)

    For a full list of all the dishes I use Achiote (Annatto) in, click on → Puerto Rican Recipes

    If you choose to buy annatto already prepared in powder, paste or oil, please note that depending on were you live, it may be readily available or not. You will usually find this condiment in the Latin section of your supermarket or other local Hispanic market. You can also order it online.

    If you prefer to make your own, buy a pack or bottle of the inexpensive seeds (usually no more than $2.00) and prepare your own, hence this post!

    With only two ingredients to make Achiote oil, it is super easy to make at home and a pack of seeds lasts forever! 

    Annatto Used in Other Popular Dishes 

    Cheddar, Muenster and Colby cheese all have annatto added to them to give them that pretty yellow hue.

    Gloucester cheese, which has been made since the 16th century has traditionally used annatto for coloring.

    You will also find annatto used in bakery products, desserts, ice creams, butters and margarines.

    Annatto oil (achoite oil) stored in a Mason jar and photographed on top of a white plate with annatto (achiote) seeds right beside it.

    Medicinal Uses of Annatto/Achiote

    Achiote has been known to help in diabetes, fevers, heartburn, malaria, hepatitis just to mention a few.

    It has also been known to treat burns and used as an antioxidant.

    Ingredients to Make Annatto Oil (Achiote Oil)

    You will only need two ingredients to make aceite de achiote (annatto oil)

    1 cup Canola oil or Vegetable Oil

    2-4 tablespoon achiote (annatto) seeds

    How to Make Infused Annatto Oil (Achiote Oil)

    Achiote seeds in oil in a caldero to make infused oil.
    Annatto oil made in a caldero.

    Over medium heat, add two tablespoons of annatto seeds to 1 cup of oil.

    Cook over heat until you start to see tiny bubbles rising up from the seeds. DO NOT LET OIL HEAT TOO HIGH or the oil will turn bitter!! You are looking for a simmer of heat forming from the oil.

    Once you see small bubbles forming, usually around 10 minutes, turn heat off.

    Allow oil and seeds to rest on stove top for an hour.  (The seeds will continue to release their natural hue and color)

    Seeds strained from oil.

    Allow oil to fully cool.

    Once oil as cooled, strain the seeds and add the oil to an airtight bottle or container.

    Storing Aceite de Achiote (Achiote Oil)

    Keep oil on counter top out of direct sunlight for up to a week.

    For longer storage, refrigerate the oil.

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Annatto oil (achoite oil) stored in a Mason jar and photographed on top of a white plate with annatto (achiote) seeds right beside it.

    Annatto Oil (Achoite Oil) Aceite de Achiote

    Easily make Annatto Oil (Achoite Oil) Aceite de Achiote at home and learn all of it uses! Once you have learned how easy it is to make this beautiful food color condiment, you will be able to have it readily available to make such foods as pasteles, empanadillas, alcapurrias or even to color your soups, stews, rice, beans and meats.
    5 from 1 vote
    Print Pin Rate
    Course: Seasoning, Condiment
    Cuisine: Puerto Rican
    Prep Time: 1 minute minute
    Cook Time: 10 minutes minutes
    Total Time: 11 minutes minutes
    Servings: 1 cup
    Calories: 188kcal
    Author: Catherine Arena

    Ingredients

    • 1 cup Canola or Vegetable oil
    • 2-4 tablespoon achiote seeds found in the Latin section of supermarket

    Instructions

    • Over medium heat, add two to four tablespoons of annatto seeds to 1 cup of oil.
       
    • Cook over heat until you start to see tiny bubbles rising up from the seeds. DO NOT LET OIL HEAT TOO HIGH or the oil will turn bitter!! You are looking for a simmer of heat forming from the oil.
    • Once you see small bubbles forming, usually around 10 minutes, turn heat off.
    • Allow oil and seeds to rest on stove top for an hour.  (The seeds will continue to release their natural hue and color)
    • Allow oil to fully cool.
      Once oil as cooled, strain the seeds and add the oil to an airtight bottle or container.

    Nutrition

    Serving: 1cup | Calories: 188kcal | Fat: 22g | Saturated Fat: 18g
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Comments

    1. Alexandra says

      September 27, 2020 at 4:42 am

      I would like to use the seeds to colour custard. Can you please advise on the amount for one cup of milk? I do not wish to impart flavour. Thank you.

      Reply
      • Cathy says

        September 27, 2020 at 6:24 am

        Hello Alexandra! Thank you for your question but unfortunately, I don’t feel I can be of much help here as I have never used annatto for custards. I tried to research your question and could not find any recipes that would offer you any help. What I would suggest and what I would try myself is annatto powder and maybe add a little at a time to milk until you get the color you like. So sorry I can’t be of better help here!

        Reply
        • Alexandra says

          September 28, 2020 at 10:13 pm

          Hello Cathy,
          Thank you for replying so quickly. It’s ok, guess it’s trial and error time. Appreciate your suggestion. Have a good day!

          Reply
          • Cathy says

            October 01, 2020 at 10:28 am

            Absolutely Alexandra, always here to help! Although I’m sorry I couldn’t be of better help here but please do let me know how the trial and error goes! 😊

            Reply
    5 from 1 vote (1 rating without comment)

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