Achiote is also known as annatto seed and is used to give a yellowish color to food. Some people use it instead of saffron as a food coloring. Achiote can be found in Latin supermarkets and in some American grocery stores.
This spice is an important ingredient in Colombian cuisine. We use it to color our rice dishes, soups, stews and more.
To make Achiote oil:
Heat 1 cup of vegetable or olive oil and ½ cup Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes. Don't let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 5 days at room temperature in a jar with a tight lid.
Jackellyne
I'm so happy to see all these dishes. They send me back to my childhood memories with my family and there wonderful cusine.
Soma
Looks pretty! wondering if I will get these in the Mexican/Spanish grocery stores.
Erica
Soma- You can fin achiote in Mexican stores.
Joanne
I don't think I have ever cooked with this but thanks for all the info!
Ivy
I am not aware of this spice. Thanks for the information. Please pass from my blog to collect your Award.
Erica
Ivy-Thank you so much!
Devon
Erica, does achiote have a flavor at all or is it just a food coloring? What does it taste like?
Erica
Devon- Annato has a special flavor. It is hard to describe, but it is delicious. Try it!
RL
It has a great flavor! My favorite use for it is rice. Lightly toast a few pinches of whole seeds (maybe 2-3 teaspoons) in a dry pan, then add some plain oil like canola, and simmer on low for 5-10 minutes. Let it cool if you’re not in a hurry or strain right away. The oil will be DARK orange. Taste it! The flavor is kind of subtle I don’t know how to describe it. Now just make a pot of rice like normal and add a few teaspoons to the water. When it’s done the rice near the top will be too heavily colored and flavored, so mix it in and get nice orange rice with a great flavor. Don’t skimp on the salt (unless you have to for health reasons) - salt really brings out the flavor nicely.
Divina
Thanks Erica for this information. 😀
Oysterculture
I love achiote oil and use it frequently. Great reminder of a versatile ingredient.
Jane
In December achiote is especially important as the coloring for the masa for Venezuelan hallacas.
Joan Nova
I actually prefer achiote (like in Goya Sazon) but have used both achiote and saffron in a dish if I want an authentic Spanish touch.
Erica
Thank you everyone for the comments!
Muneeba
Daisy (on the Food Network now) uses this all the time in her Latino recipes. I'm gonna try and hunt these down in my grocery store if I can.
Kim
I can see how this would make a lovely color to some rice or meat. It looks very pretty 😀
Jhonny Walker
I just had a wrap with achiote grilled chicken and was wondering how good it is! And I come back and see your post 🙂 Wonderful 🙂
Angie@Angie's Recipes
Thank you so much for the information and the recipe! I had no clue what the achote is!
Barbara
Love your informative post, Erica. I knew nothing about achiote-
Lorraine @NotQuiteNigella
How clever making an oil with it! Thanks for telling us all about it 🙂