How to Make Annatto Oil
This homemade Annatto Oil recipe is a simple and natural way to add a vibrant reddish-orange colour to your dishes, while infusing them with a subtle earthy flavour. Made by simmering annatto seeds in cooking oil with a touch of garlic, this versatile oil is perfect for enhancing the appearance and taste of rice, soups, stews, and more. It’s an essential ingredient in many Latin American and Southeast Asian cuisines and can be stored for up to three months, making it a handy staple in your kitchen.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Annatto Oil in action.
Equipment
- 1 medium nonstick skillet
Ingredients
- 50 grams annatto seeds
- 300 mL cooking oil
- 2 garlic cloves, slightly crushed
Instructions
- Place the annatto seeds in a medium nonstick skillet and add 200 mL of cooking oil.
- Turn the heat to medium and stir continuously. Avoid using high heat, as this can cause the seeds to burn and the oil to darken.
- Once the oil begins to bubble, lower the heat and continue stirring for an additional 3 minutes.
- Remove the skillet from the heat and strain the oil into a bowl.
- Return the skillet to the stove, add back the seeds and then the remaining 100 mL of oil, and heat over medium-low. Stir gently.
- When the oil starts to bubble again, reduce the heat and stir for another 3 minutes. Add the garlic at this stage.
- Remove the skillet from the heat and strain the oil into the same bowl as the first batch.
- Allow the oil to cool completely, then transfer it to a glass jar for storage. Your annatto oil is now ready for use.