Oil, industrial, canola with antifoaming agent, principal uses salads, woks and light frying

Fun Facts

1. Oil or lard infused with annatto seeds which dye it an intense red-gold color (orange to yellow as thinned) and give it a subtle warm flavor. This oil is important in Cuban, Filipino, Portuguese, Mexican, Puerto Rican, and Jamaican Cooking.
2. You can make it easily by adding 1/2 cup annatto seeds to 1 cup oil (or 1 cup annatto to 1 cup lard) then heating and stirring over moderate heat until the desired color is achieved (overheating will cause it to lose its red color and flavor). Alternately for oil, heat to 350°F, take off heat and stir in annatto. Continue stirring until foaming stops and desired color is achieved.
3. This oil was, until recently, almost unknown outside Morocco. It is used as a dipping oil, as a cooking oil, and is important in cosmetics, having a very high vitamin E and phenol content. This oil is now much more widely known due to conservation efforts and is now exported as a high value product making properly managing the trees economical.