Aceite de achiote (Annatto oil): Difference between revisions
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<!-- /seo -->This [[Oil|oil]] is used to add flavour and colour to dishes from the [[Caribbean]] and the northern part of South America. | <!-- /seo -->This [[Oil|oil]] is used to add flavour and colour to dishes from the [[Caribbean]] and the northern part of South America. | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/annattoseeds|#annattoseeds]] [[Special:Search/rapeseedoil|#rapeseedoil]] [[Special:Search/caribbean|#caribbean]] [[Special:Search/lard|#lard]] | ||
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Latest revision as of 14:46, 11 April 2024
This oil is used to add flavour and colour to dishes from the Caribbean and the northern part of South America.
| Aceite de achiote (Annatto oil) | |
|---|---|
.jpg) |
| Servings: | Servings: 50 - makes about 500ml |
| Calories per serving: | 88 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewBright red! 4/5 The colour of a curry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500ml oil (I used rapeseed oil)
- 6 tablespoons annatto seeds
Method
- Place both ingredients in a pan over a moderate heat for 2-3 minutes until you have an orangey-red colour.
- Allow to cool, strain and keep in a bottle or jar.
Variations
If you so wish, you can make this with lard.
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#boiledorsimmered #annattoseeds #rapeseedoil #caribbean #lard