How to make achuete (annatto) oil and water

If there was such a thing as makeup in Filipino food, it's the use of achuete or annatto to brighten up a dish.

Here are two ways to extract the coloring and flavor from #achuete or #annatto seeds. One is through heating the seeds with oil and the other one is with the use of lye water. I personally use the lye method since it gives me better control of the color.

This is what gives a bright orange color for dishes like pansit luglog, pansit palabok, sotanghon soup, and sometimes even Pinoy spaghetti.

Here's a link to the cooking guide on my website.
https://titamegcooks.com/how-to-make-...

Have any questions about #achuete or #annatto seeds and how to use them? Comment below or send me a DM.

Love,
Tita Meg
#Cooking #FilipinoCuisine

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Tita Meg is Maria Ana (Marianne) Gonzalez de Leon Hudson, author of "The Secret is in the Sauce", 1997 winner of the National Book Award for Cookbooks and Food.

"Tita" is the Filipino word for "Auntie." Through the years, Tita Meg as taught her children, nieces, nephews, and their friends how to cook and eat well. She hopes to share her heirloom recipes with everyone around the world.

Follow Tita Meg at
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Try out her recipes, upload a photo, and tag her @TitaMegCooks

Get in touch with us at [email protected]

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Team Tita Meg Cooks:
Tita Meg: Marianne de Leon
Additional kitchen hands: Chai and Inna
Camera and video editing: Paolo
Music: YouTube Audio Library