Homemade Atsuete, Achiote or Annatto Extract
INGREDIENTS: 
  • 2 tbsps. dried atsuete seeds (achiote or annatto) 
  • ½ cup olive/ vegetable oil OR ¾ cup water 

PROCEDURE:
  1. In a small saucepan, combine the atsuete seeds and oil on stovetop over low to medium heat.
  2. Keep the heat to medium until the oil is shimmering hot. When the oil begins to bubble or boil around the atsuete seeds, turn off the stove. Make sure not to overcook or burn the seeds or it will create a bitter taste. Allow the seeds to sit in the oil for 3 to 5 minutes.
  3. Filter the cooked annatto seeds with a strainer and transfer the oil in a separate container. Discard the used seeds. If using water instead of oil, just follow the same steps.
  4. Use the annatto extract as food additive or ingredients to any dish that calls for it. 

TIPS FROM ENZ: 
  1. The extract of the seed steeped in oil is more potent than in water. 
  2. Allow the oil extract to cool down and place in a sealed container if you intend to stock it for future use. 
  3. The annatto oil can be stored for one week in an airtight container at room temperature and for several months inside the refrigerator. It is more advisable to make extract in small batches as the flavor and color would easily deteriorate.

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