Annatto is a small seed also known as achiote and used throughout the Caribbean and Central America to flavour and colour foods. It imparts a subtle nutmeg-like taste and can be used in place of turmeric or saffron in dishes needing colour, but not as much flavour as they give.
Gradually heat the vegetable oil and the annatto seeds in a saucepan and simmer for about 15 minutes. Allow the oil to cool, then strain and store in a glass bottle.
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