Achiote - Spanish Food Coloring

1. Place the annato seeds and oil in a small saucepan or medium/ large frying pan.

2. Keeping a watchful eye let cook on medium low until a deep orange color is achieved.

3. To avoid a bitter taste, do not let overcook.

4. Set aside and let cool.

5. Strain.

6. Throw out the seeds and only use the oil.

7. Place in a clean container.

8. Keep refrigerated and use as needed.

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Nutrient	Quantity
Total fats	218 g
Energy	1962 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.531 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.531 g
Fatty acids, total saturated 20:1	0.2812 g
Stigmasterol	122.08 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2485 g
Total lipid (fat)	218 g
Fatty acids, total saturated 16:0	23.0622 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	116.0414 g
Choline, total	0.436 mg
Fatty acids, total saturated 18:0	4.0286 g
Fatty acids, total saturated 18:1 undifferentiated	59.5859 g
Beta-sitosterol	1353.78 mg
Fatty acids, total saturated 18:2 undifferentiated	116.6627 g
Fatty acids, total saturated 14:0	0.0523 g
Fatty acids, total polyunsaturated	119.1959 g
Fatty acids, total polyunsaturated 18:2 i	0.6235 g
Fatty acids, total polyunsaturated 16:1 c	0.2485 g
Fatty acids, total polyunsaturated 18:1 c	59.5859 g
Fatty acids, total saturated 20:0	0.9396 g
Campesterol	412.02 mg
Vitamin K (phylloquinone)	4.142 g
Fatty acids, total saturated	28.2266 g
Fatty acids, total monounsaturated	60.1157 g
Fatty acids, total polyunsaturated 17:0	0.1461 g
Vitamin E (alpha-tocopherol)	31.174 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
corn oil	1 cup	1962	0	218
annatto seed	4 tablespoons	0	0	0