Achiote Oil Food

ANNATTO OIL

Annatto Oil image

Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

Provided by Rita1652

Categories Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/2-3/4 cup olive oil
2 tablespoons annatto seeds

Steps:

Heat seeds and oil over medium-high heat for 3 to 5 minutes, until the oil takes on a deep golden color.
Watch for spattering as the oil heats. DO not overheat.
Remove from heat and allow to cool for 4 hours.
Strain and discard seeds and pour into a glass container.
Keeps for up to 1 month in refrigerator, or 4-5 days at room temperature.

SHRIMP IN ACHIOTE OIL

Shrimp in Achiote Oil image

In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Categories Shellfish Quick & Easy Seafood Shrimp Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Achiote oil:
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
Shrimp:
2 tablespoons unsalted butter
1-2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)

Steps:

For achiote oil:
Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
For shrimp:
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.

ACHIOTE OIL

Achiote Oil image

Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this can and will stain whatever it touches!

Provided by SusieQusie

Categories Mexican

Time 5m

Yield 1/2 cup, 10-15 serving(s)

Number Of Ingredients 2

Ingredients

1/2 cup corn oil
1 tablespoon annatto seeds

Steps:

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
Once they're sizzling away, pull 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 a glass jar with a tight fitting lid.

Nutrition Facts : Calories 96.4, Fat 10.9, SaturatedFat 1.4

ACHIOTE OIL

Achiote Oil image

Achiote oil is made from annatto seeds and is used to flavor and color many dishes such as yellow rice. Here is a simple recipe to make your own.

Provided by Hector Rodriguez

Categories Seasonings

Time 11m

Number Of Ingredients 2

Ingredients

1 cup olive oil
2 1/2 tablespoons achiote seeds

Steps:

Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.
Remove the saucepan from the heat and let stand for a minute.
Strain the oil.

Nutrition Facts : Calories 477 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 1 mg, Sugar 0 g, Fat 54 g, ServingSize 1 cup (4 portions), UnsaturatedFat 0 g

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Add the olive oil and garlic cloves to a small saucepan. Bring the oil and garlic to warm over low heat.
Once little bubbles begin to surround the garlic cloves, add the annatto seeds to the oil. Use a metal (non-staining) spoon to stir the seeds into the oil.
Heat the annatto in the oil for 15-20 minutes, or until the oil turns a very deep red-orange color. If, while the oil is heating, you notice the garlic is starting to brown, reduce the heat or remove the pot from the stove altogether.
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Cook over heat until you start to see tiny bubbles rising up from the seeds. DO NOT LET OIL HEAT TOO HIGH or the oil will turn bitter!! You are looking for a simmer of heat forming from the oil.
Allow oil and seeds to rest on stove top for an hour. (The seeds will continue to release their natural hue and color)

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Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don’t overheat the mixture, or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, remove the pan from the heat and let it stand until the sizzling stops.
Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight-fitting lid.

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In a medium saucepan add the vegetable oil and annatto seeds. Bring to a simmer over medium heat. Lower heat and cook for 2-3 minutes, until the turns a bright red color. Turm off the heat and remove from the burner.
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Annatto (/ ə ˈ n æ t oʊ / or / ə ˈ n ɑː t oʊ /) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical regions (e.g., from Mexico to Brazil). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg ...
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Family Bixaceae
Kingdom Plantae
Genus Bixa
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