We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
can you even find the whole annatto seed? that's what makes the oil that color. i don't think it really imparts a much of a flavor. a thread at chowhound.com suggests maybe using turmeric instead to color the oil -- i can see a bit of a resemblance.