Atsuete Oil (Annatto Oil)

Method

1. Check that the seeds are sold for food use and are completely dry, with no mould or foreign material. Use whole seeds, not annatto powder, for this strained oil method. Prepare a clean dry heatproof bowl and a fine metal strainer.
2. Combine oil and seeds in a small heavy saucepan while cold. Place over low heat. The aim is gentle warming so colour moves into the oil, not frying the seeds until they crackle and blacken.
3. Warm for about 8–12 minutes, stirring occasionally. Keep the oil around 80–100°C if using a thermometer; it should never smoke. A white spoon or saucer makes the change from yellow-orange to a strong red-orange easier to see.
4. When the oil is richly coloured, remove the saucepan from the heat. Let stand for 10 minutes for further infusion. If the seeds have gone very dark and the oil smells scorched, discard and start again rather than mixing it into food.
5. Strain through the dry metal sieve into the heatproof bowl. Let drain without grinding the seeds, which can add gritty particles. Discard the spent seeds; they are not an attractive edible garnish.
6. Cool, transfer to a clean dry capped container, label and refrigerate. For this small home batch, use within 2 weeks for quality. Keep water, fresh garlic and herbs out of the jar; adding fresh ingredients changes its storage requirements.
7. Start with 1–2 teaspoons to colour a family portion of rice, sauce or marinade, then adjust visually. The oil supplies colour and a mild earthy note, not salt or a complete seasoning. Use a clean dry spoon each time.