Annatto Seed - Whole

Annatto Seed (also known also as bijol achiote or roucou), is a spice imported from South America and is used to color sauces, rice, cheeses and sea foods. When heated in oil it produces a bright yellow color, when simply ground it remains a pleasing, natural red.

 

The bright yellow coloring can be obtained by cooking 1/4 cup Annatto Seed with 1/2 cup vegetable or olive oil. Simmer for 10 – 15 minutes and then strain out the seeds and store the oil in the refrigerator for up to three months.

 

Annatto Seed is sometimes used as an antiseptic to treat minor burns, blisters and cold sores.