Receta Annatto Oil (Poor Man's Saffron)

by Bob Vincent

Annatto seeds are used in variety of Ethnic cuisines including Portuguese, Spanish, Basque, Mexican, Puerto Rican, Cuban , Jamaican, Yucatan and Filipino. When the seeds are ground to a paste it is called Achiote and is used in marinades and rubs. Often termed "poor man's saffron" it is used for the natural red-yellow color and slightly bitter flavor it imparts to rice, poultry and seafood. It is also used as coloring agent for many types of cheese. Add a tablespoon or two of the oil to rice or Paella dishes and your guests will think they are eating saffron. Tightly sealed it will store for long periods of time refrigerated. The seeds and paste can be found in Latino markets in bulk or packaged.