Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla.
Urucum (or achiote) is a small red fruit with a hairy appearance, its red seeds contain bixin, a molecule cousin of beta-carotene. The peoples of the Amazon use them to protect themselves from the sun
This oil can be added like a classic olive oil to your salads, potatoes, rice, pasta, vinaigrettes...it will add a beautiful orange color to your dishes!
Preparation: 5 minutes
Resting time: 10 days
1 empty 1L glass bottle
1 funnel
STEP 1: INGREDIENTS
- 1L of olive oil
- 1 to 2 tbsp. of urucum seeds
- Optional: a little chili pepper or herbs from Provence for even more flavor!
STEP 2: RECIPE
In a glass bottle pour the urucum seeds.
Using a funnel, transfer the oil into the bottle and wait 10 days for the oil to take on color thanks to the pigments contained in the urucum seeds.
What to do with the seeds at the bottom of the bottle once it is empty?
Mix the urucum seeds into your sauces, hummus, vegetable creams!
