Annatto seeds or atsuete seeds, are used to color the rice served with your your favorite chicken barbecue. It's an iconic and expected of many barbecue places to serve their rice tinged with the yellow-orange hue taken from the seeds.Â
But how does one make it?Â
It's pretty easy to make. In fact, finding the seeds may be harder to do. Once you obtain the seeds, it's a matter of a simple heating, infusing, and (the optional) cooling process with the other ingredient: the oil.
What type of oil you use is a personal choice. We suggest a neutral tasting oil, such as canola, corn, vegetable, or even palm oil to allow the gorgeous hue of the annatto and its earty flavors be the star. Once you add it into your dish, be it rice, a stew, or a marinade for your chicken inasal, its brilliant color will dye every ingredient it comes into contact with.Â
Here's how you make it:Â
Pour 1/4 cup oil into a saucepan. Add 2 tablespoons annatto (atsuete) seeds. Heat over a medium heat until just heated and seeds just begin to sizzle with the heat. Turn off the heat, and let the seeds steep in the oil until just warm. Stir occasionally to let the seeds transfer its color to the oil. Once warm, strain the seeds and use the oil immediately for best results.Â
Annatto seeds photo license by Creative Commons.Â
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