Spice
Oil
Annatto oil is neutral oil steeped with achiote seeds until deep orange-red, then strained. It colours and lightly flavours rice, stews, marinades, and fried foods across Latin America and the Caribbean. The taste is gentle; the visual impact is strong. Warm seeds in oil gently—do not deep-fry them to blackness. Strain and cool; refrigerated oil keeps colour longer. Commercial achiote oils vary in strength; homemade lets you control hue. Use as cooking fat or finishing drizzle for colour.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99.5 g
- Saturated Fat 26.2 g
- Trans Fat 0 g
- Monounsaturated Fat 41.9 g
- Polyunsaturated Fat 31.4 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.3 g
- Energy 896 kcal
- Water 0.3 g
- Fat 99.5 g
- Saturated Fat 26.2 g
- Monounsaturated Fat 41.9 g
- Polyunsaturated Fat 31.4 g
- Omega-3 1.57 g
- Vitamins 43.4 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin E 9.92 mg
- Vitamin K 29.5 µg
Vitamins
vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3.1 · vitamin-e: 9.92 · vitamin-k: 29.5 ·
Annatto seed oil: colouring/flavour oil modeled as pure lipid for bulk oil form.
History
Home cooks extracted annatto colour into lard or oil for everyday pots of rice and stew.
Bottled annatto oil and colouring extracts entered Latin grocery shelves.