Achiote 
(Puerto Rican annatto oil)

Written by on in Recipe
Achiote (annatto) seeds
Image by Rinaldo W.

Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo. It is known as rou-cou or huile de rou-cou in the French Caribbean. Filipinos refer to it as atsuete, or achute, oil.

Achiote

Achiote

Course: SaucesCuisine: Puerto Rico
Makes about

2

cups

Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes.

Ingredients

  • Annatto seeds — 1 cup

  • Vegetable oil — 2 cups

Directions

  • Mix the annatto seeds and oil together in a small saucepan. Heat over medium flame until the seeds start to bubble. Reduce heat to very low and let the seeds infuse in the oil for 5 to 10 minutes, or until the oil takes on a deep reddish-orange color.
  • Cool, strain out and discard the seeds, and store the achiote oil in a cool, dark place for up to two months.

Achiote (Annatto) Oil Notes and Variations

  • Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.

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