1/4 cup (60 ml) vegetable oil

2 teaspoons (10 ml) fennel seeds

2 teaspoons (10 ml) coriander seeds

• 1 teaspoon (5 ml) paprika or
• 2 teaspoons (10 ml) annatto seeds (see note)

In a small saucepan, gently heat all the ingredients until the oil turns red. Remove from the heat and let steep for 10 minutes. Pass through a fine sieve. Set aside.

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