Annatto oil, also called achiote oil, is cooking oil infused with annatto seeds to extract their orange-red pigment and mild, earthy flavor. It is made by warming the seeds in oil until the oil turns deep orange, then straining the seeds out.
The oil is a staple of Latin American, Caribbean, and Filipino cooking. It colors and flavors dishes such as Mexican achiote-marinated meats, Brazilian rice and beans, and Filipino adobo sa atsuete (adobong pula), where it gives the braising liquid its characteristic red-orange color. It pairs well with chicken, pork, seafood, rice, potatoes, corn, and aromatics such as garlic, onion, and chili.
Because annatto's flavor is subtle, the oil works mainly as a natural food coloring rather than a strong flavoring agent; it can also be used to color sauces, baked goods, and other dishes without a dominant annatto taste.