Achiote Oil

Achiote oil is one way to give rice, and other dishes, that lovely yellow coloring.  It does not offer much in the way of flavoring, though it is slightly nutty.  It will come out a deep orange, but your food will be yellow.


Achiote Oil


  • 1/2 cup corn oil (or olive oil)
  • 1 tablespoon annatto seeds


Heat the oil and annatto seeds, over medium heat,  in a small skillet just until they sizzle.  Don’t overheat the mixture or the seeds will turn black and the oil green.

Once they sizzle, remove the pan from the heat and let stand until the sizzling stops.

Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in jar with a tight fitting lid. For longer storage, refrigerate.

Yield: 0.5 cup

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s