An-nat-to

Home made "Achiote Oil" (annatto oil).
Annatto or achiote is like the Saffron (Spain) or Turmeric (India) of Latin America; it adds a subtle orange-yellow color to any food for example to color masa for Mexican tamales or Puerto Rican rice (Arroz con Gandules).

It is made by heating briefly some oil then adding ground annatto seeds stir to dissolve and blend color and flavor. Then when cold strain and save in a glass container/bottle. Then just use as regular oil for rice, tamales or to add color to fritter dough, etc...

an-nat-to
NOUN:
pl. an-nat-tos
In all senses also called achiote.

1. A tropical American evergreen shrub or small tree (Bixa orellana), having heart-shaped leaves and showy, rose-pink or sometimes white flowers. Also called lipstick tree .
2. The seed of this plant, used as a coloring and sometimes as a flavoring, especially in Latin American cuisine.
3. A yellowish-red dyestuff obtained from the seed aril of this plant, used especially to dye fabric and to color food products such as margarine and cheese.