Annatto Oil

Annatto seeds, also known as achiote seeds, are used throughout Latin America to add a distinctive red color to sautéed foods, especially chicken and seafood, as well as to rice pilaf. Annatto seeds are available at Latin American markets and in the Latin section of many supermarkets.

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  • Servings: MAKES ABOUT 1 CUP

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  • 1 cup corn oil
  • 1/4 cup annatto seeds

How to make this recipe

  1. In a small saucepan, combine the oil and annatto seeds and bring to a simmer over low heat. Remove the pan from the heat, cover and let the oil cool completely, about 30 minutes. Strain the Annatto Oil into a jar.

Make Ahead

The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months.

Contributed By Published May 2003

456070 recipes/annatto-oil 2013-12-06T23:08:30+00:00 Maricel Presilla latin-american|sauces-and-condiments|fast|make-ahead|vegetarian may-2003,maricel presilla,flavored oil,latin american food,annato aoil,achiote seeds recipes,annatto-oil 456070

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