Annatto oil is a cooking oil made from annatto seeds, used for its orange-red color and flavor. It’s an important ingredient in many Filipino dishes.
In this post we will share an easy recipe for making annatto oil, from start to finish.
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Annatto (achiote/atsuete/achuete) oil is an infused oil made from the seeds of annatto tree. The annatto tree grows in tropical areas of Africa, South America and Asia, and produces an annatto seed that is used to make the oil.
Annatto oil is known for its bright orange color and mild flavor, and has been used in cooking and coloring foods for over a thousand years.
Annatto has a slightly peppery, sweet, nutty, and earthy taste. It is referred to as the “poor man’s saffron.”
Annatto oil is used across many cuisines including Latin American, Filipino, Chamorro, Thailand, and Caribbean.
It is most commonly added to rice dishes such as paellas and fried rices, but it can also be used to color other foods as well.
It is used as a natural colorant for cheese, butter, mayonnaise, ketchup, mustard and other condiments. It is often used to add color to the yellow or orange curries of Thailand and Vietnam.
Annatto oil is even used in beauty care products such as lipsticks, lotions and shampoos!
In Filipino cuisine, it is used for many stews, meats, sauces, and marinades. Some notable dishes that use annatto oil include longganisa, chicken inasal, tortang kapampangan, and pancit palabok.
Annatto contains carotenoids, which gives the seed it’s orangish-red color. It has strong antioxidant and anti-inflammatory properties that may help reduce the risk of certain cancers and improve heart health. It also may promote eye health.
Keep annatto oil in a clean, airtight jar. Store it in the fridge for up to 6 months.
This essential ingredient will add rich flavor and colour to your dishes! Make this quick recipe a part of your cooking routine today!
Check out more sauce recipes and Filipino recipes!
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