Dầu hạt điều | Annatto seed oil:

Dầu hạt điều | Annatto seed oil:

Annatto seed oil is more commonly seen in Latin cooking.  The seed is found in the Achiote shrub in which is grown in between the areas of Mexico and South America. The shrub itself is known as the lipstick tree. The original uses weren’t so much for food, as much as it was for body paint and coloring.

It’s most popular use worldwide is as a coloring agent.  As time progressed, we find annatto oil in Sazon, Chorizo, Paella to name a few.  What most people don’t know is how common it's used in Vietnamese cooking. Annatto oil is in beef stew, tamarind sauces, soups and much more.

Aesthetics

It’s small in size. Think of a tic tac but more of a triangular shape. The seed is brick red in color. When cooked in oil it imparts an earthy, slightly nutty flavor.  It reminds me of an Asian version of Paprika, but not quite as fragrant.  

Final Thoughts and Notes:

I remember the first time I made this oil.  A couple special tips:

1. Don’t drop it in like garlic after the oil has been heated.  

   1. There is nothing worse than getting hit by little seeds popping everywhere.  

   2. The goal is to impart color and subtle flavor without coloring your fingers from being burnt by the seeds.

2. We’re not cooking the seeds as much as we’re trying to steep the seeds in warm oil.

   1. Once the oil has been heated, we want to pull it off the heat. 

   2. Do not let the seeds turn black.  It will make for a very bitter and not-so-tasty oil.

The great thing is, you can make this and store it in an airtight container for a few months without issue.

Let’s get started!

Recipe

Ingredients and tools needed:

1 tbsp Annatto seeds

½ cup oil

Directions:

1. Over medium-low heat in a saucepan, add all ingredients.    

2. Allow it to slowly heat.  Once it begins to sizzle, remove from heat.

3. Let it sit for 3-5 minutes and then strain using a mesh sieve.

TIPS, THOUGHTS, & NOTES:

**Do not let seeds turn color.  Once black, it will impart a bitter flavor.  

**Once cooled, store in an airtight container. Use accordingly, will keep indefinitely.

Looking for more recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram and Twitter!

Did you make this?

Tag us on Instagram @kimbao_kitchen, subscribe to our email list, and be sure to follow us on social for more recipes!

@KIMBAO_KITCHEN