>> Saturday, 7 April 2007
This is the annatto fruit, the spikes are not as sharp as they look, they are soft to the touch. It blossoms in bunches as shown above.
This is the fruit cut open with the annatto seeds clustered like grapes.
Achiote Oil. The colour is a rich brick red. The recipe can be found at any of the links above; although they suggest using olive oil, any vegetable oil can work. I used Canola oil
This is to give you an idea of what the colour of the oil is like
I use my achiote oil to cook with like regular oil when I am looking for some colour and flavour. I also use it for stews and other dishes that call for some sort of colouring. Here I used it to cook some eggs.