Annatto oil (Rou-Cou, Achiote)

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Learn how to make your very own annatto oil to add colour to so many Caribbean dishes. It's so quick and easy using 2 ingredients.

Annatto is so widely used yet so many people don't even know what it is. Today I am going to show you how to make some annatto oil.

I promise it's super easy and such a great way to yield mild flavour and some colour to a plethora of Caribbean and Latin recipes.

What is annatto?

Annatto also spelt as achiote (both words are interchangeable) is a type of natural food colouring made from the seeds which come from the achiote tree.

In Trinidad and Tobago it is known as Rou-cou/OuCou or Huile de rou cou in the French Caribbean.

This tree can be found in more tropical regions (The Caribbean, central/south America and certain parts of Asia.

Its primary use is to dye, to treat medical conditions and to add to many culinary dishes. In Europe it is listed under an E number E160b to precise.

You can find annatto is various forms - powder, paste liquid and even essential oils.

The extract can be found in so many of your favourite foods, like Tandoori, Red Leicester cheese, Cheetos, Graham Cracker, Lemon cakes and even custard.

The taste/flavour

If annatto is used in very small quantities/batches then you won't really notice the distinguishable taste. However, when used in a large quantity, that's when the real difference is made.

The annatto seeds impart a nutty, peppery, earthy flavour and the scent is almost floral with a subtle hint of peppermint. I personally think it smells almost like some sort of fruit tea.

With that being said, annatto is heavily used/regarded for it's colour in food more than the taste.

What is annatto/achiote oil?

Okay, so now that I given you that small introduction, let's talk more about the actual oil.

The oil is made by gently simmering the seeds in a neutral oil (i.e. olive oil) of your choice for a short period of time to yield a reddish-orange hue.

The seeds are then discarded and the oils is ready to use in your desired recipe. You can use the oil neat or add some herbs and spices before storing it away.

Ways to use the oil

The most common way that the oil is used is in food. From a Caribbean/latin American stand point.

You may find it in any of the following recipes;

Jamaican Pepper Shrimp
Pelau
Arroz Con Pollo
Cochinita Pibil
Pasteles (the masa)
Arroz Con Granules
Sazon
Carne al Pastor

The steps

Add the olive oil to a saucepan on medium heat.
Allow the oil to heat through for about a minute.
Once the oil has heated through, sprinkle in the annatto seeds and stir a few times.
Immediately reduce the heat to low (very very important) and let the seeds simmer until bubbles begin to form and the colour of the oil is a redish hue (use a non staining spoon to check the readiness).
Once the oil is ready, remove it from the stove and allow to completely cool.
Once the oil has cooled down, use a jug and fine mesh strainer to extract the oil and discard the seeds.
Pour the oil into a mason jar/oil dispenser/bottle of your choice.
Store and use accordingly

Frequently asked questions

Which is the best oil to use?

As always, I personally recommend using an oil with a high smoke point. My favourites are olive oil and coconut oil. Although I haven't tested this recipe with coconut oil.

Avocado oil also has a high smoke point but it does have a distinctive taste/smell to it which you may not care for.

Where can you buy annatto?

The best place to buy annatto is online, Amazon alternatively, Latino grocery stores should stock it too.

Can you use annatto powder instead?

It's best to use the seeds and not the powder as you have much better control over the final results.

Is annatto the same as achiote?

Yes it is!

How can I use the oil for once I have made it?

Drizzle food with it or use it for the base of any recipe for a yellow/orange hue.

Notes and tips

Make sure you are using fresh annatto seeds, you don't want to use seeds that have been gathering dust for several months or the oil won't be as potent.
Annatto stains so please be mindful of that, wipe down any surface(s), use non staining utensils and wash clothing immediately.
DON'T I REPEAT DO NOT prepare the oil on HIGH HEAT because this will result in a very bitter tasting oil (If you do this then you will have to hold yourself accountable, not me!! you were warned).
Only make the amount that you need - double or half the recipe accordingly.
Any leftover oil should be stored in a dark cool place away from sunlight (very important) it should hold up for several months.
Don't freeze or refrigerate the oil, it's more potent when stored in a dark pantry and directly out of sunlight.

Recipes to use annatto in

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