Annatto oil

Annatto oil

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
500ml canola oil
2 tablespoons annatto seeds

Method

  1. Gently heat the ingredients in a saucepan over low heat for 1 hour, or until the oil takes on a deep red colour. Keep the oil at low heat or it will become too bitter.
  2. Allow the oil to cool completely before straining through a fine sieve. Discard the seeds and store the oil in a sealed jar. The oil can be stored for up to 4 weeks in the pantry.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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